If you want to make your own pasties, you will not be disappointed with these yummy parcels. Made very simply with vegetables and cheese, each one is huge and a meal on it’s own. You can have them without the cheese if preferred, they still taste great.
This is a winning recipe which has been appreciated by my family for many years.
Ingredients
- 3 medium or 4 small potatoes
- 1 onion, red or white
- 2 carrots
- 3/4 cup sweet-corn
- 1/2 smallish sweet-potato
- 1 full cup green beans chopped
- 1 tablespoon celery seeds
- 2 Free-range eggs
- Maldon sea salt flakes
- Black pepper
- Tasty cheddar cheese
- 1 extra egg
- Puff pastry, 5 or 6 in a packet. I use Pampas usually, although the butter ones are very nice too.
Instructions
Set fan forced oven to 180 degrees Celcius or 170 if your oven runs hot.
Unpack puff pastry, lay the separated pieces out on your bench so they can thaw out while preparing vegetables.
Peel and chop the potatoes, carrots and sweet-potato. Chop into small pieces about 1cm square.
Chop up the onion. If using white onion, saute first in ghee or olive oil for a few minutes. (not necessary with red onion)
Chop the beans into small pieces.
Put all the vegetables in a bowl together with the sweetcorn.
Add celery seeds, salt and pepper.
Add two eggs and mix all ingredients well.
Slice cheese, break into pieces (or grate) Add as much or as little cheese as you want.
In a separate little bowl, whisk your extra egg for basting and helping to bring the pastry together.
Once you have your vegie mixture ready, take one sheet of pastry at a time, ladle the mixture into the middle creating a nice roundish pile. Add cheese. Note that you are not cutting these pastry squares, each one is a whole pasty, which is why they are huge! Using your fingers or a brush, put a little of your extra whisked egg along the edges of your pastry square. Bring the edges together over the contents, squeezing together. Then do a little roll and squeeze over and over, all along the edge to create the 'cornish pasty' style trim.
Squish the ends of your pasty together. Baste with egg. Repeat until all the mixture and pastry is used up. Any leftover vegie mixture can be used tomorrow in an omelette.
Two pasties will fit on each baking tray.
Pop in the oven for 35 minutes. Delicious!!
Notes
I have also used up some shortcrust pastry to make these pasties. I thought it was fine, but no-one else did, so puff pastry seems to be the only way to go for pasties. Use any vegies you have in the fridge, although be aware that more watery vegetables may make your pasties a bit on the soggy side. E.g zucchini. If you don't have celery seeds, finely chop one large stick of celery and add to the vegetables. Note that sometimes the runny egg mixture can escape from the pasties as they cook. I once thickened with a little plain flour but it isn't really necessary. More flavour can be achieved if you wanted, by adding Extra Tasty cheese.
