Mini-Vegetable Pasties

Name: Mini-Vegetable Pasties
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 12 pasties
Ingredients: 1 small sweet potato, peeled, coarsely chopped (kumara); 1 small carrot, peeled, finely chopped; 1 potato, peeled, finely chopped; 1/2 cup frozen peas; 125 g corn, rinsed and drained; 1/2 cup cheese, coarsely grated; 2 eggs, lightly whisked; 3 sheets shortcrust pastry (ready-rolled and frozen); 2 teaspoons sesame seeds

Submitted by Missy Wombat

"Perfect for those school lunches! From the Feb 2007 volume of Notebook Magazine."

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Ready In:: 55mins
Ingredients:: 9
Yields:: 12 pasties

ingredients

1 small sweet potato, peeled, coarsely chopped (kumara)
1 small carrot, peeled, finely chopped
1 potato, peeled, finely chopped
¹⁄₂ cup frozen peas
125 g corn, rinsed and drained
¹⁄₂ cup cheese, coarsely grated
2 eggs, lightly whisked
3 sheets shortcrust pastry (ready-rolled and frozen)
2 teaspoons sesame seeds

directions

Preheat oven to 240°C Line an oven tray with baking paper. Cook sweet potato in boiling water for 10 minutes or until tender. Drain well. Transfer to a heatproof bowl. Use a fork to mash until smooth. Set aside to cool in bowl.
Cook carrot and potato in a pot of boiling water for 5 minutes or until tender. Drain well. Set aside for 5 minutes to cool slightly.
Add carrot mixture, peas, corn, cheese and 1 egg to sweet potato. Stir to combine. Season with salt and pepper.
Use a 12cm-diameter pastry cutter to cut 12 discs from pastry sheets. Spoon vegetable mixture evenly among pastry discs. Brush edges of pastry lightly with remaining egg.
Fold pastries in half to enclose filling. Use fingertips to gently press together to seal. Place on the lined tray and lightly brush with remaining egg. Sprinkle with sesame seeds.
[You can freeze these pasties at this point. Place in an airtight container in the freezer. To defrost, place individual pasties in the fridge for 4 hours.].
Bake in oven for 15 minutes or until golden brown and cooked through. Remove from oven and set aside to cool.
Once completely cooled, wrap in foil and place in lunch box.

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RECIPE SUBMITTED BY

Missy Wombat

Australia

I'm an ex-pat NZer living in the tropical Top End of Australia. Which makes it a perfect place to make homemade bread and summer recipes all year around. I experiment on my 3 kids who have grown up trying new Zaar recipes every other day and they are thriving. I'm the lacto-ovo vegetarian in the family and somehow I got roped in to become a Forum Host here at Zaar. So check out the Vegetarian and Vegan Forum http://www.recipezaar.com/bb/viewforum.zsp?f=43 and feel free to join in whether you are a fully fledged vegan or someone who needs to cater for a vegetarian and has no idea where to start. Every year I try to do something a bit different to push the envelope a little bit. In 2005 I learned how to sail a dinghy; 2006's grand passion is mosaics. Check out my blog! Between raising three children, working almost fulltime and trying to pursue my hobbies...let's say that my time management skills have greatly improved over the years! I am also very interested in living a sustainable lifestyle. Essentially I'm finding that I'm getting back to the country lifestyle I enjoyed in my childhood even though these days I live in themiddle of suburbia. To this end I have started gardening although I am a total gardening virgin when it comes to gardening in a tropical climate. I also have a cookbook with a number of recipes you can make from scratch. Living clean and green is good for you AND cheaper!

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