My Nan specialized in pasties, and pavlova. Her pasties had that something special that can not be replicated.
My mum makes a very decent version of Nan’s pasties and she taught me how to make them. This recipe is a variation on the traditional meat version that we grew up with.
They make a healthy dinner option for the kids. This recipe contains 7 vegetables.
They are super easy to make – just throw everything in a bowl, mix fold in the pastry and cook.
This is one of my core back-up meals. I like to maintain a supply in the freezer. They are handy to have on standby at the end of a crazy day, or a work day and Mr Fresh gets them in his lunch box for work.
- Serves: Makes 8 pasties
- Preparation Time: 10 minutes
- Cook Time: 40-45 minutes
- 4 sheets ready made puff pastry
- 100 grams green beans – chopped into small cubes
- 1/4 green capsicum – chopped into small cubes
- 100 grams sweet potato – peeled and chopped into small cubes
- 250 grams potato – peeled and chopped into small cubes
- 1 small zucchini – peeled and chopped into small cubes
- 1 small carrot – peeled and chopped into small cubes
- handful of fresh baby spinach leaves – washed and chopped finely
- 1 sprig fresh rosemary chopped
- 1 garlic clove – chopped finely
- 4 sprigs fresh parsley – chopped
- 1 sprig fresh oregano – chopped
- 1 teaspoon Worcestershire sauce
- 2 tablespoons tomato chutney
- 1 egg – whisked
- Defrost the pastry and cut it diagonally once defrosted (into 2 triangles)
- Turn on the oven to heat to 180 degrees
- Add all of the ingredients together into a bowl and stir to combine
- Spoon some of the mix into the center of each piece of pastry
- Fold the pastry by lifting one corner over to meet the other and sealing the edges with the end of a fork or by pressing down with your finger, then seal along the bottom of the pastry to enclose the mixture
- Bake until golden brown, remove from the oven to cool for a few minutes before serving
- Serve with chilli jam or tomato chutney
Hints and Tips:
- Avoid adding any excess liquid from the mix to the pastry
- Brush the top of the pastry with egg white if you have some available prior to cooking, if not don’t waste an egg!
- Use any vegetables you have available
- Make them larger or smaller in size to suit – you will need to adjust cooking time accordingly
- Replace tomato chutney with tomato sauce or chilli sauce
This post is linked to Veggie Mama Meatless Monday.
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