Vegetable Pasties
Recipe: #34171
January 26, 2020
Categories: Snacks, Carrot, Potatoes, Sweet Potato/Yam, Game/Sports Day, Picnic, Oven Bake, Non-Dairy, Vegetarian, Frozen Vegetables, Vegetarian Dinner, more
"From our Sunday newspaper The Sunday Times and their feature of Healthy Lunch Box meals. Times are estimated. NOTE our ready roll pastry sheets are approximately 23cm to 24cm square."
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (195.3 g)
- Calories 508.9
- Total Fat - 28.9 g
- Saturated Fat - 5.3 g
- Cholesterol - 153.3 mg
- Sodium - 261.7 mg
- Total Carbohydrate - 49.3 g
- Dietary Fiber - 4 g
- Sugars - 1.6 g
- Protein - 13.3 g
- Calcium - 84.3 mg
- Iron - 3 mg
- Vitamin C - 13.5 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat oven to 240°C. and then line an oven tray with baking paper.
Step 2
Cook sweet potato in a medium saucepan of boiling water for 10 minutes or until tender and then drain well and transfer to a heatproof bowl.
Step 3
Use a fork to mash until smooth and set aside to cool in bowl.
Step 4
Cook carrot and potato in a medium saucepan of boiling water for 5 minutes or until tender and drain well and set aside for 5 minutes to cool slightly.
Step 5
Add carrot mixture, peas, corn, cheese and 1 egg to sweet potato and stir to combine and season with salt and pepper.
Step 6
Use a 12cm-diameter pastry cutter to cut 12 discs from pastry sheets.
Step 7
Spoon vegetable mixture evenly among pastry discs.
Step 8
Brush edges of pastry lightly with remaining egg.
Step 9
Fold pastries in half to enclose filling and use fingertips to gently press together to seal.
Step 10
Place on the lined tray and lightly brush with remaining egg and sprinkle with sesame seeds.
Step 11
Bake in oven for 15 minutes or until golden brown and cooked through.
Step 12
Remove from oven and set aside to cool.
Step 13
Once completely cooled, wrap in baking paper, and store in the fridge ready for the lunchbox.
Tips
No special items needed.
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