Recipe for Sweetcorn Pasties 
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Yield:
4 servings
Ingredients:
Amount Ingredient
1 tbl Corn oil
250 gm Onion, finely chopped (8oz)
1 sm Potato, peeled and thinly sliced
3 tbl Cooked sweetcorn kernals
1 tsp Yeast extract
125 gm Ground cashew nuts, (4oz)
Salt and freshly ground black pepper
500 gm Vegetable fat shortcrust pastry, (1lb)
Instructions:
Instructions: Heat the oil in a saucepan, add the onions and potato and cook for 2-3 minutes. Add the sweetcorn and cook for a further 1-2 minutes.

Add the yeast extract, ground cashew nuts and seasoning to taste. Allow to cool.

Preheat the oven to 200 C, 400 F, Gas Mark 6.

Roll out the pastry on a lightly floured surface and cut out 8-10, 10cm (4 inch) circles. Place a spoonful of filling on each one, fold over the pastry and seal the edges with a little water.

Place on a lightly greased baking tray, crimp the sealed edge and brush with a little milk.

Place on the middle oven shelf of the preheated oven for 20 minutes until golden brown.

NOTES : Delicious little pasties, ideal for vegans.

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