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
Around Asia Cookbook Challenge

Around Asia Cookbook Challenge

The Thermomix in Australia Around Asia Cookbook was released on the 1st May so we decided to do a cookbook challenge on this book this month. Feel free to join in too.


Ayam Golek – Coconut Roasted Spiced Chicken
Served with Coconut Rice and steamed greens
Chicken Larb
Niu rou mian (beef noodles)
BΓ‘nh XΓ¨o – Vietnamese Pancakes
Vietnamese Egg Coffee
Ma po dou fu (mapo tofu)
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!!

Thermomix 28 Day Meal Plan 2020

Thermomix 28 Day Meal Plan 2020

YAY!! Thermomix Australia have revamped the 28 Day Challenge – there are 2 to choose from the 28-Day Fresh Start Meal Plan and the 28-Day Savings Meal Plan. I have decided to do the Savings Meal Plan with some of the new recipes from the Fresh Start Meal Plan included because I have made most of those recipes last time I did the challenge. I will be doing a live facebook video of each recipe everyday (if i miss a day I will make up for it on a different day – I promise!!) And I will be posting a photo of the finished recipe on my instagram, facebook business page and also in the 28 Day Meal Plan facebook group. So who is up for the challenge? It’s a fun way to try new recipes!! I have had to start the on a Friday instead of a Sunday as I will be away towards the end of the 28 days!! Sign up here for free. The recipes are on cookidoo and you can sign up for a 30 day free trial of cookidoo too.

Day 1: Creamy Mustard Chicken Stew – I used sweet potato instead of the potato & I would definitely make it again it was yummy quick and easy!!
Day 2: Lentil Bolognese – the recipe uses lentils from a tin – I cooked my own before starting the recipe.
Day 3: Chocolate ‘feed a crowd’ Cake
Day 4: (Meatless Monday) Vegetable Curry with Cauliflower Couscous
Day 5: Barley Bacon & Chorizo Soup
Day 6: Pastitsio
Day 7: Pork Meatballs with Couscous
Day 8: Fake Away Friday – Quick Chicken Curry
Day 9: Shakshuka
Day 10: Chicken and Cashew Stir Fry
Day 11: Meatless Monday Smoky Beetroot and Black Bean Sliders with Soused Cucumber – served on Buckwheat and Almond Slider Buns.
Day 12: Beetroot Salad with Raita Dressing
Day 12: Texas-style Lovely Legs
Day 13: Apricot Chicken Risotto
Day 14: Kangaroo Harissa Polpette with Lentils and Kale
Day 15: Fake-away Friday Gozleme
Day 16: Health by Chocolate Torte (Skinnymixers recipe)
Day 17: Gluten Free Flour Mix
Day 18: Smashed Potatoes with Rosemary Salt
Day 19: Corned Beef with Mustard Sauce
Day 20: Chopped Asian Salad
Day 20: Open Fish Burgers
Day 21: Coffee-rubbed Beef with Fennel Salad
Day 22: Nasi Goreng
Day 23: Hash Browns with Chive Cottage Cheese
Day 24; Chicken, Leek and Corn Pie
Day 25: Meatless Monday – Pulled BBQ Jackfruit
Day 26: Chunky Bolognese -Skinnymixers recipe
Day 27: (My last day) Chocolate Cream Pie – I added cherries on top of the chocolate custard!!