Recipe: Roast vegetable pasties

By Donna Hay

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Roast vegetable pasties. Photo / Donna Hay Magazine
Roast vegetable pasties. Photo / Donna Hay Magazine

Perfect as a warming snack, starter or party pass-around, pasties are easy to make and are full of flavour.

Makes 10

• 1 medium carrot, peeled and chopped
• 1 large parsnip, peeled and chopped
• 2 small kumara, peeled and chopped
• 1 Tbsp extra virgin olive oil
• Sea salt and cracked black pepper
• ½ cup store-bought caramelised onion relish
• 1 cup frozen peas
• 1½ Tbsp chopped rosemary
• 1½ cups grated aged cheddar
• 5 sheets store-bought shortcrust pastry, thawed
• 1 egg, lightly beaten

1. Preheat oven to 200C. Place the carrot, parsnip and kumara on a baking tray. Drizzle with the oil and sprinkle with salt and pepper. Roast for 15-17 minutes or until cooked through.

2. Place the roasted vegetables in a bowl with the onion relish, peas, rosemary and cheddar. Cut 10 x 14cm rounds from the pastry. Place ¼ cup of the mixture in the centre of each round and brush the edges with egg.

Fold the pastry over and pinch to seal.

3. Place on a baking tray lined with non-stick baking paper and brush with egg. Bake for 20-25 minutes or until golden.

Tips and tricks

• Swap the sweet potato for regular potato in the roast vegetable pasties, and use your favourite herbs.

• Uncooked pasties can be frozen between sheets of non-stick baking paper in airtight containers for up to 3 months. Thaw in the fridge and bake as the recipe suggests.

- NZ Herald

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