Cornish Cowboy Pasties

Name: Cornish Cowboy Pasties
Prep time: 2 h 9 min
Cook time: 2 h 9 min
Total time: 2 h 9 min
Yield: 8
Cuisine: English, Scottish, British, European
Ingredients: 250 grams butter; 1 small a butternut squash approx 250g peeled and cut into 1cm chunks; 1 carrot peeled and roughly chopped; 300 milliliters chicken stock preferably organic; 4 skinless boneless chicken thighs preferably free range or organic cut into 2cm dice; 1 large egg preferably free range or organic beaten; 6 sprigs fresh sage or thyme leaves picked and chopped; 1 handful a of medium ground cornmeal or polenta; 8 servings nutmeg; 8 servings olive oil; 1 Tbsp plain flour; 1 medium potato peeled and cut into 1cm chunks; 1 red onion peeled and finely chopped; 1 Tbsp sea salt; 8 servings sea salt and freshly ground black pepper; 300 milliliters hot water; 2 Tbsps Worcestershire sauce

The recipe Cornish Cowboy Pasties could satisfy your Scottish craving in about 2 hours and 9 minutes. This recipe makes 8 servings with 550 calories, 13g of protein, and 51g of fat each. This recipe covers 15% of your daily requirements of vitamins and minerals. Head to the store and pick up nutmeg, a butternut squash approx, potato, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It works well as a reasonably priced main course.