Homemade Pasties
Best ever homemade pasties; Buttery pastry filled with tasty veggies. Perfect not just for lunch or dinner but for picnics, beach and park visits too.
Servings: 8
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
Instructions
- To make the pastry; Add flour in a large bowl with a pinch of salt.Add the butter to the flour and rub until the mixture resembles fine breadcrumbs.Make a well in the middle, slowly pour cold water, mix then use your hands to bring it all together. transfer the dough onto a lightly floured surface.
- Roll into a ball, cover with glad wrap and place in the fridge for 1 hour.
- To make the filling; heat olive oil in a large fry pan 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.
- Remove pastry from the fridge and divide the into 8 pieces. On a lightly floured surface, roll out into 20cm rounds.
- Divide the filling amongst the 8 pastry rounds placing the mixture in the centre and leaving a 2.5cm gap around the edges.
- Lightly brush the pastry edges with the beaten egg, fold the edges over then press and crimp with your fingers and thumbs to seal.
- Brush with egg wash, then place on a lined baking sheet and bake for 35-40 minutes, or until golden.
Notes
Have you made this recipe? Don't forget to tag me in your photos @mrsfoodiemumma using the hashtag #mrsfoodiemumma