Perranporth Pasty Pizza
Indulge in the flavors of Cornwall with this unique Perranporth Pasty Pizza, a fusion of two beloved Cornish dishes - the pasty and the pizza.
Ingredients
- Shortcrust pastry dough
- Potatoes
- Swede (rutabaga)
- Onion
- Beef or vegetarian mince
- Cheddar cheese
- Tomato sauce
- Butter
- Salt and pepper
Instructions
- Preheat the oven to 200°C (400°F).
- Roll out the pastry dough and cut into 4 circles to fit individual pizza pans.
- Parboil the potatoes and swede, then drain and mash with butter, salt, and pepper.
- Cook the minced beef or vegetarian mince with chopped onion until browned.
- Spread a layer of tomato sauce on each pastry circle, leaving a border for the crust.
- Divide the mashed potato and swede mixture among the pastry circles, spreading it over the tomato sauce.
- Top with the cooked mince and a generous sprinkle of grated cheddar cheese.
- Bake in the preheated oven for 20-25 minutes, or until the pastry is golden and the cheese is bubbly.
- Serve hot and enjoy the delicious fusion of flavors!
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 25 minutes
- Total time:
- 45 minutes
- Cooking method
- Oven-baked
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 45g
- Protein
- 15g
- Fat
- 12g
Supplies
Individual pizza pans Baking sheet Rolling pin
Tools
Oven Saucepan Frying pan
Serving suggestions
Serve with a side of fresh salad and a dollop of Cornish clotted cream for a complete meal.
Tips & tricks
For a vegetarian version, simply substitute the beef mince with vegetarian mince or additional vegetables.
Cost
$15