Mum’s Cornish Pasties

Mum’s Cornish Pasties

My Nana’s family came from Cornwall to New Zealand many years ago and Mum has always enjoyed making Cornish Pasties for us when we were kids – it is not a traditional recipe or a traditional shape but to me they are always the best pasties because of all the happy memories I have of cooking and eating them with our family. Sometimes we would even make them for our school lunchboxes. 2 years ago I was able to visit Fowey in Cornwall where my family are from & eat a Cornish Pastie there which was a very special memory too. I hope you enjoy our Kiwi Aussie Cornish Pastie recipe & don’t forget to serve them with heaps of tomato sauce!! You can add extra veggies (or swap them out) try carrot, peas or turnips. You can make them vegetarian or just a potato & parsley filling.


640g plain flour

250g cold butter cut into cubes

pinch salt

200g ice cold water

100g parsley

500g rump steak cut into 1 cm cubes

500g potatoes cut into 1 cm cubes

1 onion finely diced

1 swede peeled and cut into 1 cm cubes

Salt and pepper to taste

1 egg beaten with a pinch of salt

Tomato sauce to serve


  1. Heat the oven to 220 degrees.
  2. Place the flour, butter and pinch salt into the TM bowl and chop for 5 secs speed 9.
  3. Add the water and using the kneading function knead for 1 min. the dough should hold together when you squeeze the mixture together, you can add a little bit more water if you need to and knead it again until it comes together. Turn out onto to a silicone mat or work surface bring the dough together into a ball & wrap with cling film and place into the fridge for 30 mins.
  4. Place the parsley into the TM bowl and chop for 3 secs speed 7. Place into a large bowl with the steak, potatoes, onion, swede, salt and pepper and mix it all together with a spoon.
  5. Remove the pastry from the fridge and place on to a floured work surface roll the pastry out to about 3mm thick. Cut out 20cm circles using a plate or cake tin as a guide. This recipes should make about 12 pasties. Leaving a 2 cm border pile the filling on to one half of the pastry. Brush the edges of the pastry with the beaten egg and bring the opposite edges together. (You can google how to shape them if you prefer a more traditional shape) Pinch the edges together like my pasties in the photo. Place on to a lined baking tray and brush with the egg. Continue until all the pastry and filling has been used up.
  6. Place the pasties into the oven for 20 mins. You may wish to rotate the trays in your oven for even cooking and then turn the temperature down to 180 degrees and cook for another 25 mins or until golden brown.
  7. Enjoy hot with lots of tomato sauce.
Cookidoo Cook Off

Cookidoo Cook Off

I was very excited to be invited to join the #CookidooCookOff by my Thermo friends in the UK Magical Meals in Minutes and her Friend Michelle Kelly see all the rule details on their pages but the main thing is to explore food, discover friends and have fun!! Each week a theme will be announced and you can find a recipe on cookidoo within that theme cook it and photograph it with the hashtag so everyone doing the cookidoo cook off challenge can see it.

Week 1 Afternoon Tea

Rosewater Madelines with Pulled Milk Tea
Pulled Milk Tea


BBQ Sauce from the Tex Mex cookbook on the USA cookidoo
Quarantini Recipe

Quarantini Recipe

Yes I finally managed to try a quarantini – I based mine on the vesper martini we made a Lee Ho Fook, they actually use 2 different types of gin – 2 parts are beefeater and 1 part tanqueray.

Ingredients to make 1 drink

45 grams gin

15 grams vodka

15 grams rose’ vermouth (or regular vermouth if you can’t find rose’)

handful of ice

1 strip of lemon zest

Place your martini glass into the freezer while you make your drink you want it nice and cold.

Insert the butterfly whisk, weigh in the gin, vodka and vermouth add your ice and mix for 20 secs on reverse speed 3.

Remove your glass from the freezer and twist your lemon zest into a curl, place into the glass and pour the strained liquid into the glass.

Cheers!! Make sure you drink it with your friends for your virtual happy hour via facetime or messenger!!

Atlas Dinning’s Masterclasses

Atlas Dinning’s Masterclasses

Wow these crazy times we live in at the moment have seen some terrible things happen but also some inventive and amazing things too. So I love this idea that Chef Charlie Carrington and his team came up with to have Masterclasses with 3 recipes a week and each week will be a different country’s cuisine. If you are lucky enough to live in Melbourne you can order the box of ingredients for the week and then cook along at home while you watch the youtube masterclass or each of the nights Charlie does a live video on instagram where he cooks the recipe and answers any questions. If we can’t travel the world right now we may as well taste it in our own kitchens. I have been doing the DIY version and having to make up parts of the recipes myself as some of the ingredients boxes includes parts of the recipes already completed like the spice mixes, pickles or sauces. This really has been a delicious journey so far and I am definitely along for the culinary trip around the world with Charlie & his team. I’m so grateful to be able to join in and already have been introduced to some new recipes, ingredients and spices to make & taste.

Week 1 Vietnam

Fish Cake, Cucumber Salad with Bean Sprouts (I was missing bean sprouts) YUM!!
Chicken, Rice, Egg and Peanut Crumble – So Delicious!!
Mushroom Pho – so nourishing!

Week 2 Israel

Shawarma Lamb Pitta with Hummus Israeli salad & pickles
Chicken Schnitzel Spiced Butter and Pumpkin Salad
Eggplant Matbucha chickpeas goats cheese & olives – AMAZING!!

Week 3 Korea

Buckwheat Noodles, Chicken Mince & Red Kimchi – So good, I used my homemade kimchi & smoked tofu YUM!!
Beef Bulgogi
Mushroom Bibimbap Egg & Seaweed

Week 4 Mexico

Chicken Tamales
Pulled Pork Tacos
Pumpkin and Black Bean Enchiladas

Week 5 Peru

Papas a la Huacaina
Lomo Saltado
Smoked Cauliflower, Quinoa Salad and Ocopa Sauce

Week 6 France

Chicken Cassoulet
Beef Bourguignon
Classic French Onion Soup

Week 7 Brazil

Sausage Feijoada
Carne Churrasco
Vatapa Pumpkin

Week 8 Thailand

Satay Chicken
Pad Kra Pao Moo – Pork Loin Stir Fry with Green Beans
Pad See Ew -Mushroom, Noodles & Chinese Broccoli

Week 9 China

Kung Pow Chicken
Pork belly

Week 10 America

Fried Chicken with Mac & Cheese
Smoked Beef Brisket (I bought mine from The Wood Fiery Red Head) Slaw, Dill Potatoes and BBQ Sauce
All American Chilli with Chopped Salad

Week 11 Lebanon

Chicken β€˜Shish Taouk’
Lamb Shawarma Pita
Zucchini, Chickpea, Yoghurt Crisps

Week 12 India

Tandoori Chicken
Goat Vindaloo
Aloo Gobi with Dal Makhani

Week 13 Spain

Patatas Bravas -Chicken, Potato, Chorizo
Pork Albodiga – Meatball Roast Vegetables Almond Gazpacho
Spanish Omelette with Olive Tapenade and Rocket and Pear Salad

Week 14: Turkey

Marinated Chicken Skewers, Hummus, Turkish Pilaf Rice
Beef Tepi Kofta, Broccoli Tabouli, Tahini, Flatbread
Braised Leek & White Beans, Walnuts, Feta

Week 15: Argentina

Chicken Milanesa
Minute Steak, Potatoes, Radish and Chimmichurri
Quinoa Stuffed Capsicum Broccoli and Chimmichurri