Ingredients:

  • 4 Sheets of Low-Calorie/Low-Fat Puff Pastry (or wrap equivalent)
  • 1 Large Egg, beaten (for egg wash)
  • 1 level Tablespoon Dried Onion Flakes (or 1/2 small white onion, finely diced)
  • 225g Lean Corned Beef (drained)
  • 200g Potato, floury type, peeled and boiled until tender
  • 1 level teaspoon Dried Parsley
  • 1/2 teaspoon English Mustard Powder
  • Pinch of freshly ground Black Pepper
  • Salt, to taste

Instructions:

  1. Preheat oven to 200°C (180°C Fan/Gas Mark 6). Place the cooked, hot potato into a bowl. Add onion flakes, dried parsley, mustard powder, and pepper. Lightly mash, leaving some texture.
  2. Crumble the drained corned beef into the potato mixture. Gently fold everything together until just combined. Taste and add a tiny pinch of salt if necessary.
  3. Lay out the low-calorie pastry sheets. Cut each sheet into quarters to yield four manageable shapes.
  4. Place an equal mound of the filling mixture onto one half of each pastry shape, leaving a 1-inch border clear around the edge.
  5. Brush the edges of the pastry with the beaten egg wash. Fold the empty half of the pastry over the filling to create a semi-circle. Press the edges firmly together to seal.
  6. Using the tines of a fork, press firmly all around the sealed edge to create the traditional, secure crimp.
  7. Place the pasties onto the lined baking tray. Brush the top surface of each pasty generously with the remaining egg wash. Cut two small slits on the top of each pasty to allow steam to escape.
  8. Bake for 20–25 minutes, or until the pastry is puffed up and golden brown.
  9. Allow to cool for a few minutes before serving warm.