Serves:

6

Description:

An old favourite full of vegetables , great for a snack or for school lunches or picnics.

Ingredients:

• 800 grams puff pastry
• 1/2 brown onion
• 1 medium carrot
• 2 stems grams celery
• 1 cup peas (shelled)
• 1 1/2 large washed potato
• 1 clove garlic
• 1 sprig thyme
• salt to taste
• pepper to taste
• 1 large egg
• 1 tbsp milk
• 1 turnip or swede (optional)

Method:

1. Peel and cut onion , potato, celery and carrots into 1 cm dice (can also use, swede, turnip, pumpkin, optional)
2. Wash and pick thyme
3. Peel and finely chop garlic
4. Pour oil into heavy based saucepan, heat and sauté without color, garlic, onion, carrot , potato and celery for a few minutes
5. Allow vegetable mixture to cool, add peas and thyme
6. Check seasoning
7. Cut puff pastry into circles, the size will depend on how large your pasties need to be
8. Remove egg for shell and place in mixing bowl, and milk and mix thoroughly
9. Pre-heat oven to 180c.
10. Place sufficient vegetable mixture into the centre of the pastry circle
11. Brush the edges with egg mixture
12. Fold the pastie into shape and crimp the edges
13. Place a few fork holes in pastry to allow steam to escape during cooking
14. Place on baking tray and cook in hot oven until golden brown
15. Serve with a tomato relish or chutney

Recipe by: Peter Wright

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