Vegetable Pasties

Ingredients

• 400g potatoes, finely diced
• 200g swede, finely diced
• 2 carrots, finely diced
• 1 onion, finely chopped
• 1 tbsp olive oil
• 1 tsp mixed herbs
• Salt & pepper
• 300g wholemeal flour
• 100g white flour
• 90ml olive oil
• 120ml cold water
• ¼ tsp salt
• 1 egg for brushing (optional)

Method

1. 1

   Make the pastry: mix the flours and salt, stir in olive oil and cold water to a dough, then rest 20 minutes.

2. 2

   Toss the diced veg with herbs, salt, pepper and 1 tbsp olive oil.

3. 3

   Roll the pastry and cut into rounds.

4. 4

   Pile veg onto each round, fold and crimp the edges.

5. 5

   Brush with a little egg or oil.

6. 6

   Bake at 200°C (400°F) for 30–35 minutes until golden.

Swaps & variations

• Add chickpeas or lentils for protein and fibre
• Sweet potato in place of some potato
• Vegan: brush with plant milk

Storing & freezing

Fridge up to 3 days; freezes up to 2 months.