Mini Vegetable Pasties Recipes

Steps:

• In a large bowl, mix together all-purpose flour, whole wheat flour, and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough into 8 pieces, and shape into balls. Cover, and set aside.
• Heat olive oil in a large heavy skillet over medium heat. Saute onion and garlic until soft and translucent, about 5 minutes. Stir in carrot, turnip, potatoes and mushrooms. Add water, bouillon cube, tarragon, salt and pepper. Cook for 15 minutes.
• Preheat oven to 400 degrees F (200 degrees C).
• Roll each pastry ball into a circle, 6 to 8 inches in diameter. Place about 1 cup of filling on one half of each circle. Fold pastry over filling, and pinch edges to seal. Place on baking sheet, and brush with egg.
• Bake in preheated oven for 45 minutes, or until golden brown.

Steps:

• First, make the pastry. Tip the flour into a bowl. Holding the block of butter in its wrapper, grate it directly into the flour (you may need to dip the end of the butter into the flour occasionally if it becomes sticky). Add the cayenne pepper, mustard powder and half the beaten egg, and season with a pinch of salt. Bring everything together with your hands until the mixture starts to clump together. Tip the pastry onto the work surface and knead very briefly into a smooth ball, adding up to 3 tbsp cold water if it's too dry. Squash the pastry into a disc. Wrap and chill while you make the filling.
• Heat the oil in a frying pan and cook the onions and thyme leaves for 8-10 mins until the onions have softened and started to caramelise. Tip into a bowl and leave to cool. Once cool, mix in the grated cheese, mustard and spring onions.
• Heat the oven to 200C/180C fan/gas 6 and line a baking tray with baking parchment. Roll the chilled pastry out on a lightly floured surface to the thickness of a £1 coin. Cut out as many 10-12cm circles as you can (you can use a cup or mug as a template), then re-roll any off-cuts and repeat. You should get about 10-12 circles in total.
• Spoon a mound of the filling into the centre of each pastry circle, leaving the edges clear. Working with one circle at a time, brush a little of the remaining beaten egg around the edge, then bring two sides up to meet in the middle in a half-moon shape. Pinch the pastry together, crimping the edge to seal. Transfer to the baking tray and repeat with the remaining pastry circles and filling. Brush all the pasties with some beaten egg. Will keep frozen for two months.
• Bake the pasties for 20-25 mins (or 40-45 mins from frozen) until the pastry is deep golden brown. Leave to cool for at least 10 mins before eating warm, or cool completely and pack into containers for a picnic. Will keep in an airtight container for up to three days.

Steps:

• Preheat oven to 240°C Line an oven tray with baking paper. Cook sweet potato in boiling water for 10 minutes or until tender. Drain well. Transfer to a heatproof bowl. Use a fork to mash until smooth. Set aside to cool in bowl.
• Cook carrot and potato in a pot of boiling water for 5 minutes or until tender. Drain well. Set aside for 5 minutes to cool slightly.
• Add carrot mixture, peas, corn, cheese and 1 egg to sweet potato. Stir to combine. Season with salt and pepper.
• Use a 12cm-diameter pastry cutter to cut 12 discs from pastry sheets. Spoon vegetable mixture evenly among pastry discs. Brush edges of pastry lightly with remaining egg.
• Fold pastries in half to enclose filling. Use fingertips to gently press together to seal. Place on the lined tray and lightly brush with remaining egg. Sprinkle with sesame seeds.
• [You can freeze these pasties at this point. Place in an airtight container in the freezer. To defrost, place individual pasties in the fridge for 4 hours.].
• Bake in oven for 15 minutes or until golden brown and cooked through. Remove from oven and set aside to cool.
• Once completely cooled, wrap in foil and place in lunch box.

Steps:

• Cook the potatoes in boiling, salted water for 5-8 mins until tender, but still holding their shape. Meanwhile, melt the butter in a large saucepan. Add the leeks and thyme and soften for 10-12 mins. Drain potatoes and add to the leeks with the mustard and plenty of seasoning. Stir in the cream and leave to cool a little.
• Heat oven to 180C/160C fan/gas 4. On a floured surface, roll out the pastry to the thickness of a £1 coin. Use a side plate or a bowl as a template to cut out 6 x 15cm circles. Mix the cheese with the leek mixture and pile a mound of the mix onto the centre of each pastry circle. Brush around edges with a little egg, then bring edges together and crimp with your fingers to seal.
• Place pasties on a baking tray lined with baking parchment, brush with the remaining egg and bake for 40-45 mins until golden brown. Serve warm or leave to cool.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Divide pastry dough into four equal portions and roll each one out in a square shape. Set pastry aside to rest.
• Place a large skillet over medium heat. Add butter or margarine and allow to melt. Add onion and saute for 5 minutes, until translucent and beginning to brown. Add carrot, turnip, potato, mushrooms, and water. Lower heat and cover skillet. Allow mixture to cook for 10 minutes, stirring occasionally.
• In a small bowl, dissolve yeast extract in milk. Whisk in 1 egg. Stir this mixture into cooked vegetables. Continue to stir until mixture thickens. Add cheese, and salt and pepper to taste. Set aside to cool.
• Place 1/4 of filling on one half of each pastry square. Fold pastry diagonally and seal edges. Brush tops of pastry with beaten egg.
• Place pasties on a baking sheet and bake in preheated oven for 30 minutes, until pastry is golden brown.