Don’t be Nasty, Share Your Pasty!

If you have lots of leftover vegetables and are struggling to think of a dish to make with them, then veggie pasties are a good option. You can include any combination of vegetables and beans and make them either with herbs or spices. For example, garlic, oregano, fresh parsley and thyme or cumin, coriander and chilli.

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These are the ones I made…

  • 1 potato, cubed
  • ½ parsnip, cubed
  • 2 carrots, thinly sliced
  • 1 onion, chopped
  • 1 small red pepper, chopped
  • ½ courgette, sliced
  • 2 tbsp sweetcorn
  • 1 tin kidney beans
  • 2-3 large tsp tomato purée
  • Large pinch of Herbes de Provence
  • Freshly ground black pepper

Boil the root vegetables for a few minutes until soft. Lightly fry the onion, red pepper and courgette in olive oil. Then mix everything together in a wok with some sweetcorn and kidney beans. Add the tomato purée, herbs and pepper and heat through then take off the heat. Cut the ready-made puff pastry into six and gently roll each portion into a ball. Roll out pastry circles, not too thin or they won’t hold. Spoon in the filling and brush soya milk around the edges, then fold over and seal. Brush the pasties with soya milk with a little turmeric in it to add some colour. Cook at 180°C for 20 mins or until golden. Serve with a watercress and tomato salad with a balsamic dressing.

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