Jul 012010
 

Makes 4 pasties

Great for children. Add whatever vegetables are in season or some cooked chicken.

Ingredients

4 cups cubed carrot, pumpkin and potato
1 onion, chopped
1 cup frozen peas or fresh peas
a sprig of parsley or oregano
4 sheets puffed pastry, thawed

Method

Saute vegetables until partly cooked. Add herbs near the end.

Cut a square of puff pastry in half, diagonally. Spread vegetable mixture on half of each pastry piece. Fold over and pinch edges of pastry to seal.

If available, brush with beaten egg and sprinkle with sesame seeds.

Bake in hot (230°C) oven for about 15 minutes or until crisp.

Serve with homemade tomato sauce.

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