WHAT’S FOR DINNER? VEGGIE PASTIES

0

Mrsfoodiemumma – Marie Muccio, foodie, wife, mum of three and loving granddaughter – inspiring you to get excited about food!

For many more family favourite recipes check out my food blog at www.mrsfoodiemumma.com

Get ready to sink your teeth into one of these bad boys. It’s all about the buttery, flaky pastry encasing a filling of yummy veggies seasoned to perfection.

Homemade is always better and a pastie is no exception to the rule. When you realise how easy and delicious pasties are they will quickly become a family favourite. They definitely are at my house.

The perfect recipe to try during lockdown and a great way to get the kids involved with basic cooking and baking skills. These beauties are delicious on their own, as a snack or add a crisp salad and a side of veggies and turn these into a meal.

I pack these pasties for picnics, parks and beach trips or you can even make them in miniature size for parties.

I love that the filling can be so versatile and you are able to experiment with different veggies. So make sure you give them a try!

Stay safe Melbourne.

Ingredients

  • 500 g Strong flour plus extra for dusting
  • 250 g Cold, Unsalted butter chopped into cubes
  • 1 tbsp Olive oil
  • 400 g Mushrooms diced
  • 200 g Swede peeled and diced
  • 400 g Potatoes peeled and diced
  • 1 Onion peeled and finely diced
  • 1 Carrot peeled and diced 1
  • 1 cup frozen peas
  • Dried rosemary
  • 4 Sage leaves
  • 1 Egg lightly beaten

what you need to do

  1. To make the pastry; Add flour in a large bowl with a pinch of salt.
  2. Add the butter to the flour and rub until the mixture resembles fine breadcrumbs.
  3. Make a well in the middle, slowly pour cold water, mix then use your hands to bring it all together.
  4. Transfer the dough onto a lightly floured surface.
  5. Roll into a ball, cover with glad wrap and place in the fridge for 1 hour.
  6. To make the filling; heat olive oil in a large fry pan
  7. Cook the onion for a few minutes until soft, then add all remaining vegetables. Cook on medium-low heat for 8-10 minutes or until the vegetables have softened. Season to perfection.
  8. Remove pastry from the fridge and divide the into 8 pieces. On a lightly floured surface, roll out into 20cm rounds.
  9. Divide the filling amongst the 8 pastry rounds placing the mixture in the centre and leaving a 2.5cm gap around the edges.
  10. Lightly brush the pastry edges with the beaten egg, fold the edges over then press and crimp with your fingers and thumbs to seal.
  11. Brush with egg wash, then place on a lined baking sheet and bake for 35-40 minutes, or until golden.
Previous articleBREW OF THE MONTH – FIXATION IPA
Next articleWINE VS WINE

LEAVE A REPLY

Please enter your comment!
Please enter your name here