Vegetable pasties

INGREDIENTS

1 cup finely diced onion

1 cup cubed swede

1 cup cubed potato

1 cup cubed parsnip

1 celery stalk, diced

60g frozen peas

2 tablespoons chopped flat-leaf parsley

2 garlic cloves, finely chopped

1 tablespoon finely chopped thyme

sea salt and freshly ground black pepper

1 large egg, lightly beaten, for glazing

PASTRY

150g butter, diced and chilled in the freezer

300g plain flour

METHOD

To make the pastry, combine the chilled butter with the flour in a food processor. Pulse until the mixture resembles fine crumbs. Gradually add 1/3 cup chilled water, pulsing to incorporate, to form a dough. Turn out onto a clean work surface, gently knead and shape into a disc. Do not overwork. Wrap in plastic wrap and refrigerate for 30 minutes.

Preheat the oven to 200°C. Lightly grease a large baking tray.

Cut the pastry into 6 equal portions and roll out, one at a time, between two sheets of baking paper, to approximately 3 mm thick. Cut an 18 cm circle out of each pastry disc, approximately the size of a bread and butter plate.

Combine the onion, swede, potato, parsnip, celery, peas, parsley, garlic and thyme in a medium-sized bowl and season with salt and pepper. Spoon the filling, dividing it evenly, into the centre of the discs. Moisten the edge with water and bring together to meet in the middle to enclose the filling. Pinch with your fingers to seal.

Place the pasties on the prepared baking tray with the crimped edges facing up. Prick the pastry with a fork, to allow the steam to escape when cooking, and brush with egg. Bake for 40–45 minutes, or until the pasties are golden-brown.

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