26 Feb A Cosy Veggie Pastie Recipe
These pasties are an excellent way to turn leftover steamed (or roast) vegetables into a delicious meal.
I love using leftovers in my next meals, and I suggest you do the same. It makes for easier and quicker cooking projects, reduces food waste and creates less mess in the kitchen! Use this recipe as a guide, but feel free to use whatever vegetables you have lying around.
Makes: 12 Small Pasties
1 carrot, peeled and diced small
2 all-purpose potatoes (e.g. desiree potatoes), peeled and diced small
155 g (5½ oz/1 cup) frozen peas
75 g (2¾ oz/½ cup) frozen corn kernels
125 g (4½ oz/1 cup) grated cheddar cheese
2 tablespoons tomato chutney, plus extra to serve
1 tablespoon Worcestershire sauce
3 eggs, roughly beaten
4 sheets (800 g/1 lb 12 oz) readymade shortcrust (pie) pastry, just thawed sesame seeds, to garnish
Preheat the oven to 200°C (400°F).
Put the carrot, potato, peas and corn in a vegetable steamer over a pot of boiling water. Steam for around 10 minutes, until tender.
Once cooked through, leave the vegetables to cool, then transfer them to a bowl, along with the cheese, tomato chutney, Worcestershire sauce and half the beaten egg. Season with salt and pepper and stir to combine.
Cut each pastry sheet into 4 squares. Spoon the vegetable mixture into the centre of each square and brush the edges with some of the remaining beaten egg. Fold over the squares to create triangular shapes and press the edges closed using a fork. Brush the tops with egg mixture and sprinkle with sesame seeds.
Bake in the oven for about 25 minutes, or until the pastry is golden and cooked through. Remove from the oven and leave to cool for 5 minutes.
Serve with extra tomato chutney and a simple green salad.
The pasties keep in the fridge for up to 4 days and can be reheated.