The original version of this recipe was found at Britain Express. For many generations wives in Corwall would make these ‘Hot Pockets’ of meat and vegetables, often leftovers from the previous nights supper for their miner, dock worker, etc. husbands to take to work for their noon meal. This recipe represents the traditional recipe when it was made from scratch. This recipe is not made with puff pastry but with a simple pie crust which the British call ‘shortcrust pastry’. If you wish to cut corners you can use premade refrigerated pie crusts from the supermarket.
This is a delicious, simple pasty (pronounced “pass-tea” ) recipe. No gravy is needed, as it makes its own. The crust is sturdy but good. These have no turnips or swedes; you can add them if you like. My husband hates them, so I leave them out. Prep time is estimated, as I’ve never paid attention to how long it takes. Note: if measuring the flour by volume rather than weight, be sure to stir it first, or you will end up with too much flour, and thus a tough, dry crust.
We could buy these at a local bakery where I was growing up. I loved them and would often detour by the bakery after school to get one.
Make and share this The Best Parmesan Breadcrumb Meatballs recipe from Food.com.
This lovely cottage pie is a favourite in our household and so quick and easy to make. makes lovely large portions and comes in at about £4 for the whole recipe. my own recipe ive been making for years. tuck in.
