Recipe by JustJanS
READY IN: 1hr 15mins
YIELD: 5 Pasties


  • 1
    kg shortcrust pastry, 5 sheets
  • Filling
  • 3
    medium potatoes, peeled and cut into tiny (pea sized)
  • 1
    medium carrot, peeled and grated
  • 1
    small swede, peeled and grated
  • 1
    medium onion, very finely diced
  • 2
    tablespoons peas
  • 2
    teaspoons beef stock powder
  • 2
    tablespoons water
  • black pepper, lots of black pepper
  • Glaze
  • 1
    egg, lightly beaten with
  • 2
    tablespoons milk


  • Preheat oven to 160c for a fan forced oven or 180c for non fan forced.
  • Seperate pastry sheets and defrost. Using the largest dinner plate that will fit on the pastry square, cut circles.
  • Mix filling ingredients together and divide into 5.
  • Place 1/5th of the mixture along the centre of a pastry circle, then moisten edges with water and bring together crimping to seal.
  • Repeat with remaining 4 circles of pastry.
  • Place on a baking tray and brush with the glaze; cut a small hole in pastry to allow steam to escape.
  • Cook in preheated oven for 45 minutes or until golden.