Prep Time: 40 minutes
Total Cooking Time: 50 minutes
Makes: 12
Josh Rating: 4 out of 5
1 potato
1 carrot
1 parsnip
100 g (3 1/2 oz) pumpkin
2 tsp olive oil
1 onion, finely chopped
1 cup vegetable stock
1/3 cup frozen peas
1 Tbs finely chopped parsley
3 sheets puff pastry
1 egg, lightly beaten
Preheat oven to 415 F (210 C). Brush an oven tray with oil. Peel and cut potato, carrot, parsnip and pumpkin into 1cm cubes. Heat the oil in a frying pan and cook the onion over medium heat for 2 minutes, or until soft. Add potato, carrot, parsnip, pumpkin and vegetable stock; bring to the boil. Reduce heat and simmer for 10 minutes, stirring occasionally, until the vegetables are soft and the liquid has evaporated. Stir in the peas and parsley.
Cut each sheet of pastry into 4 triangles and place 1 Tbs of mix in center. Brush the edges of the pastry with water. Fold the pastry over and seal edges together. Brush with beaten egg. Bake for 25 minutes until puffed and golden.
I made gravy to serve over these, but they were pretty moist without it. Very yummy!
Recipe from: The Essential Vegetarian Cookbook (Murdock Books, 1996)
2 comments:
These recipes all look really yummy. I always look at Josh's rating to get an idea of how good it is - great idea to include it.
The veggie pasties look so yummy.
Mum
xx
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