Vegetable Pasties

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.