|Photo:Vegetable pasties recipe|
The home of Tasty Food Recipes invites you to try Vegetable pasties recipe. Enjoy my collection of delicious food recipes and learn how to make Vegetable pasties.
These classic bakery favourites will never go astray with hungry young 'uns around!
450g sebago potatoes, peeled, chopped
250g broccoli, cut into very small florets
2 teaspoons olive oil
1 medium brown onion, finely chopped
2 celery stalks, finely chopped
1 medium carrot, peeled, finely chopped
1 small zucchini, finely chopped
1/2 cup frozen peas
3 teaspoons mild curry powder
6 sheets frozen reduced-fat shortcrust pastry, partially thawed
1 egg, lightly beaten
Tomato sauce, to serve
Cook potato in a saucepan of boiling water for 8 to 10 minutes or until just tender, adding broccoli for last 2 minutes. Drain. Return to pan. Using a fork, roughly mash mixture.
Heat oil in a frying pan over medium-high heat. Add onion. Cook, stirring, for 3 minutes or until softened. Add celery, carrot and zucchini. Cook, stirring, for 5 minutes or until carrot starts to brown.
Add potato mixture, peas and curry powder to pan. Stir to combine. Cool.
Preheat oven to 200°C/180°C fan-forced. Grease 3 baking trays. Using an 11cm cutter, cut 4 rounds from each pastry sheet. Spoon 11/2 tablespoons mixture over centre of 1 pastry round. Brush edge with egg. Fold up sides to enclose filling. Press edges to seal and form frills. Stand on 1 prepared tray. Repeat with remaining mixture, pastry rounds and egg. Brush pasties with egg.
Bake, 1 tray at a time, for 20 minutes or until golden. Stand for 5 minutes. Serve with sauce.
Super Food Ideas - July 2010, Page 65
Recipe by Kim Coverdale