Vegetable Pasties

12
Servings
15m
Prep Time
30m
Cook Time
45m
Ready In


"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 recipe yields 12 servings
OK

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 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 & Variations


No special items needed.

Related