Vegetable Pasties

Ingredients

• 400g potatoes, finely diced
• 200g swede, finely diced
• 2 carrots, finely diced
• 1 onion, finely chopped
• 2 tbsp butter
• 1 tsp thyme or mixed herbs
• Salt & pepper
• 500g plain flour
• 250g cold butter
• ¼ tsp salt
• 150ml cold water

Method

1. 1

   Rub cold butter into flour until it resembles breadcrumbs. Mix in cold water. Chill 30 minutes

2. 2

   Finely dice all vegetables. Mix with herbs, salt, and pepper

3. 3

   Roll pastry into circles (about 18cm). Pile filling on one half. Dot with butter

4. 4

   Fold pastry over and crimp edges

5. 5

   Brush with egg wash

6. 6

   Bake at 200°C for 40-50 minutes until golden

Swaps & variations

• Add grated cheddar
• Add a spoon of mustard in filling
• Add peas
• Add mushrooms for umami
• Glaze with beaten egg or oat milk for vegan

Storing & freezing

Freeze raw or baked pasties for 3 months. Reheat at 180°C for 20-25 minutes.