Filling ideas for a Cornish Pastie

I make these half size curried beef pasties

• 4 sheets frozen shortcrust pastry, thawed
• 1 egg, lightly beaten
• 2 tsps sesame seeds
• Fruit chutney, to serve
• FILLING
• 1 tblsp vegetable oil
• 1 onion, finely chopped
• 4 cloves garlic minced
• 500g beef mince
• 1½ tblsps curry powder
• 2 tblsps fruit chutney
• 2 tblsps plain flour
• 1 cup frozen mixed vegetables
• 1 large chicken stock cube (10g)
• 1 cup chicken stock
• Salt and pepper, to taste


Method
1. To make filling, heat oil in a large frying pan over a medium to high heat. Add onion. Cook, stirring occasionally, until soft. Add garlic and fry one minute. Add beef. Cook, stirring to break up mince, for about 5 minutes, or until browned. Add curry powder, chutney and flour. Cook, stirring, for 1 minute.
2. Add vegetables, stock cube and stock. Bring to boil. Gently boil, stirring occasionally, for 10 minutes, or until thickened. Season. Transfer to a bowl. Refrigerate, covered, until cold.
3. Cut pastry sheets into square quarters.
4. Working with one square at a time, place 2 level tblsps of filling in the centre. Brush edges with water. Bring two opposite corners of pastry up to meet at the top to form a triangle. Press edges together to seal. Twist edge to form a crimp across the top.
5. Place on two large oven trays lined with baking paper. Brush with egg. Sprinkle with seeds.
6. Cook in a hot oven (200C), swapping trays halfway, for about 20 minutes, or until golden brown.

I like the retro chicken a la king recipes that I`grew up with in meat pies in the seventies. It's more a North American thing. If you prefer a dryer filling I would also google tourtiere recipes, a traditional spiced minced pork, beef and potato pie from French Canada. If you are looking for something new to try, I would google ethnic savoury pie fillings. For something vegetarian, a samosa filling would work in a Cornish pastie, I think. If you sweetness in a savoury pie (poultry+cinnamon+raisins) have a look at Moroccan bstilla recipes online.