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Prehistoric pasties
Prehistoric pasties
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Prep Time:
35 minutes
Cook Time:
30 minutes
Total Time:
65 minutes
Ingredients:
  • 1 brown onion, finely chopped
  • 2 (about 300g) desiree potatoes, peeled, cut into 1cm pieces
  • 1 large (about 100g) carrot, cut into 1cm pieces
  • 1 vegetable stock cube, crumbled
  • 80ml (1/3 cup) water
  • 80g (1/2 cup) frozen baby peas
  • 125.00 ml chopped fresh continental parsley
  • Salt & freshly ground black pepper
  • 5 sheets (25 x 25cm) ready rolled shortcrust pastry, thawed
  • 1 egg, lightly whisked
  • Tomato sauce, to serve
Instructions:
  • Preheat your oven to 180C and prepare 2 baking trays with non-stick baking paper.
  • In a large non-stick frying pan over medium-high heat, warm the oil. Sauté the onion for 2 minutes until it softens slightly. Lower the heat to medium and mix in potatoes, carrots, stock cube, and water. Cover and cook for 5 minutes until vegetables are tender, stirring occasionally.
  • Combine peas and parsley, cooking uncovered for 4 minutes until peas are vibrant green and soft. Season with salt and pepper. Transfer to a medium bowl and let cool for 15 minutes.
  • Using a 11cm pastry cutter, cut 4 discs from each pastry sheet. Cover the discs with a dry tea towel and a damp tea towel to keep them moist.
  • Place a heaping tablespoon of vegetable filling onto half of each pastry disc, leaving a 2cm border. Brush the edges of the discs with a bit of whisked egg. Fold the discs in half to enclose the filling, pressing the edges together to seal and form a decorative frill. Arrange the pasties, frill-side up, in a single layer on the lined baking trays.
  • Brush each pastry with the remaining whisked egg and bake in a preheated oven for 12 minutes or until they turn golden brown, swapping trays halfway through cooking. Let them cool for 5 minutes, then serve warm with tomato sauce.

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