Veggie pasties – taking another step away from convenience foods

Hello Friends,

After the cake disaster on Sunday night, I thought I’d post about something a bit more positive on the cooking front.

I’d always thought that doing pastry was a bit too difficult.  Last week I decided to give it a go and make some veggie pasties as the latest step in cutting down on convenience food.

I made the pastry first using 225g flour, 55g butter and 55g vegetable margarine.  The rule I vaguely remember is to use half the amount of fat to flour.

Next I rubbed the fat into the flour until it looked like breadcrumbs.

I added a small amount of water and brought the mixture together in to a ball, then wrapped this in clingfilm and put it in the fridge for half an hour.

I then rummaged round for whatever veggies I could find: potato, turnip, sweed, half a tin of chopped tomatoes left in the fridge and a tin of baked beans.  I mixed these together with a tablespoon of curry powder.

I rolled out the pastry to dessert plate size and added the vegetable mix to each pasty.  (This amount of pastry made 4 pasties)  I beat an egg and brushed the edges of the pastry before folding it over to make the pasties.  I found that crimping them on top was easier than along the side.  I cooked them in the oven for about 50 minutes.

The pasties turned out far better than I could have expected – Edie and Bee ate the lot.  Now I’m looking forward to experiment with lots of different fillings.

What have you cooked using pastry?

Until next time, Tawney x

Comments

Veggie pasties – taking another step away from convenience foods — 1 Comment

  1. When making a cottage pie, I always make more than I need.

    Then I use the leftovers for pasties. I often make double the amount of pastry that I need and freeze half – just defrost it and roll it out when you need it. Saves on time.