Vegetable Pasties

Sarah | 23.04.2008 | 18:27:19 | Views: 1541
This is a simple little recipe for those who would like a break from lentils, although I did sneak some little red lentils in. They're a good source of protein and you can't taste them, although you could leave them out if you really want.

Ingredients:
Filling
1 cup of potato cut into small cubes
1 cup sweet potato cut into small cubes
Corn kernels cut from one cob of corn
1 cup peas
1 carrot diced
1/2 onion finely diced
(I used a tin of mixed vegetables and topped it up with fresh veges. It gives just the right amount of mushy-ness!)
1/2 cup red lentils boiled until soft
1/2 tsp curry powder or salt and pepper to taste

Pastry (or you can use frozen puff pastry)
3 cups of flour, I use 2 cups rye, 1 cup wholemeal
3 tbs olive oil
Enough water to form it into a dough. If it gets too wet, add some more flour.
Roll out the mixture until quite thin.
Cut saucer sized circles out of it.

Stir fry all the vegetables until cooked. If you are used tinned vegetables add these after vegetables are cooked.
Stir in the lentils and curry or salt and pepper.
Place a large serving spoon full of vegetables onto the middle of each pastry round.
Bring the sides of the pastry circle up over the vegetables until the pastry overlaps.
Pinch the pastry together so you end up with a frill of pastry right along the top of the pastie.
Bake at 170 C until pastry is lightly browned. Check after 15 minutes.








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