Mini-Vegetable Pasties

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READY IN: 55mins
YIELD: 12 pasties
UNITS: US

INGREDIENTS

Nutrition
  • 1
    small sweet potato, peeled, coarsely chopped (kumara)
  • 1
    small carrot, peeled, finely chopped
  • 1
    potato, peeled, finely chopped
  • 12
    cup frozen peas
  • 125
    g corn, rinsed and drained
  • 12
    cup cheese, coarsely grated
  • 2
    eggs, lightly whisked
  • 3
    sheets shortcrust pastry (ready-rolled and frozen)
  • 2
    teaspoons sesame seeds
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DIRECTIONS

  • Preheat oven to 240°C Line an oven tray with baking paper. Cook sweet potato in 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.
  • Cook carrot and potato in a pot of boiling water for 5 minutes or until tender. Drain well. Set aside for 5 minutes to cool slightly.
  • Add carrot mixture, peas, corn, cheese and 1 egg to sweet potato. Stir to combine. Season with salt and pepper.
  • 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.
  • 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.
  • [You can freeze these pasties at this point. Place in an airtight container in the freezer. To defrost, place individual pasties in the fridge for 4 hours.].
  • Bake in oven for 15 minutes or until golden brown and cooked through. Remove from oven and set aside to cool.
  • Once completely cooled, wrap in foil and place in lunch box.
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