Vegetable Pasty
If you’d prefer to make larger pasties, use a saucer or tea plate as a circular template fold seal and glaze with egg wash. To make the larger pasties, cut out 2 circles using a saucer as a template. Place filling on the centre of 1 half of the circle. Brush the edge of this half of the pastry circle with some beaten egg, fold over the other half of the pastry circle and seal by pressing down with a fork or crimping with your fingers.
Top Tip – These can be made in advanced and kept in the freezer uncooked will keep for 3 months. Cook from frozen for 35-40 minutes
Information
Preparation time: 25-30 minutes
Cooking time: 20-30 minutes
Serving size: 6 mini/2 large pasties
Ingredients
320g ready-made puff pastry sheet
1 medium onion
2 small carrots
1 medium size potato
100g diced swede
20g sweetcorn
1 egg
1 teaspoon of curry powder
1 tablespoon of oil
Salt and pepper
1. Peel and finely chop the onion.
2. Peel and dice the carrots, potato and swede.
3. Mix the curry powder with a little water.
4. In a frying pan add the oil and the onions, carrot, swede and potatoes. Season with salt and pepper and cook for 4-5 minutes.
5. Pour in the curry mix stir and cook for 8-10 minutes until the vegetables are soft but still firm.
6. Add the sweetcorn stir and remove from the heat. Check the seasoning add more salt and pepper if required.
7. Beat the egg into a bowl.
8. On a lightly floured surface roll out your puff pastry sheet and divide into 6, each square should be about 110mm x 115mm.
9. You are going to fold the pastry into a triangle so place a spoonful of the filling on to half of the square that will be the base.
10. Brush the edge of the pastry with a little of the beaten egg. Fold the top of the pastry over to form a triangle.
11. Using a fork go around the edge of the pasty pressing down to seal. Repeat until all 6 pasties are made.
12. Place a baking tray with baking parchment and brush with the beaten egg.
13. Bake in a pre-heated over @180 degrees for 20-30 minutes.
14. Serve hot with some mashed potatoes and vegetables or cold in a picnic lunch in the park.
