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Mini vegie pasties

  • 0:20 Prep
  • 0:30 Cook
  • Makes 12

Ingredients

  • 1 small (about 150g) orange sweet potato (kumara), peeled, coarsely chopped
  • 1 small carrot, peeled, finely chopped
  • 1 desiree potato, peeled, finely chopped
  • 1/2 cup (80g) frozen peas
  • 125g can corn, rinsed, drained
  • 1/2 cup (40g) coarsely grated cheddar
  • 2 eggs, lightly whisked
  • 3 sheets (25cm) ready-rolled frozen shortcrust pastry, just thawed
  • 2 teaspoons sesame seeds

Method

  • 1
    Preheat oven to 240°C. Line an oven tray with baking paper. Cook sweet potato in a medium saucepan of 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.
  • 2
    Cook carrot and potato in a medium saucepan of boiling water for 5 minutes or until tender. Drain well. Set aside for 5 minutes to cool slightly.
  • 3
    Add carrot mixture, peas, corn, cheese and 1 egg to sweet potato and stir to combine. Season with salt and pepper.
  • 4
    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.
  • 5
    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.
  • 6
    Bake in oven for 15 minutes or until golden brown and cooked through. Remove from oven and set aside to cool.
  • 7
    Once completely cooled, wrap in foil and place in lunch box.

Source: taste.com.au

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