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Vegetable pasties
Vegetable pasties
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Prep Time:
50 minutes
Cook Time:
78 minutes
Total Time:
128 minutes
Irresistible childhood treats perfect for little ones' appetites!
Ingredients:
  • 450g sebago potatoes, peeled, chopped
  • 250g broccoli, cut into very small florets
  • 9.20 gm olive oil
  • 1 medium brown onion, finely chopped
  • 2 celery stalks, finely chopped
  • 1 medium carrot, peeled, finely chopped
  • 1 small zucchini, finely chopped
  • 125.00 ml frozen peas
  • 7.50 gm mild curry powder
  • 6 sheets frozen reduced-fat shortcrust pastry, partially thawed
  • 1 egg, lightly beaten
  • Tomato sauce, to serve
Instructions:
  • Boil potato in water until just tender, about 8 to 10 minutes. Add broccoli for the last 2 minutes of cooking. Drain, then return to the pan and roughly mash with a fork.
  • - Heat oil in a pan over medium-high heat. Saute onion for 3 minutes until softened. - Add celery, carrot, and zucchini. Cook for 5 minutes until the carrot begins to brown.
  • Combine the potato mixture, peas, and curry powder in the pan, stirring to mix well. Allow to cool.
  • Preheat the oven to 200°C/180°C fan-forced and grease 3 baking trays. Cut out 4 rounds from each pastry sheet using an 11cm cutter. Spoon 1 1/2 tablespoons of the mixture onto the center of a pastry round, brush the edges with egg, fold up the sides to enclose the filling, and press the edges to seal and form frills. Place on a prepared tray and repeat with the remaining mixture, pastry rounds, and egg. Brush the pastries with egg before baking.
  • Bake one tray at a time until golden, approximately 20 minutes. Allow to stand for 5 minutes before serving with tomato sauce.

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