Yummy Veggie and Cheese Pasties

“These tasty little treats are super easy to make and also quite healthy. They feature a flavourful vegetable filling which can be varied according to whats in season or what strikes your fancy. Vary the spices and herbs according to the filling veggies you choose. I hope youll enjoy them as much as we do! :)”
READY IN:
1hr
YIELD:
8 small pasties
UNITS:
US

Ingredients Nutrition

  • For the Dough
  • 250 g low-fat Quark (or use cream cheese mixed with yogurt to a ricotta like consistency)
  • 25 g butter, softened
  • 75 g whole wheat flour
  • 75 g flour (you can use all whole wheat, too)
  • 14 teaspoon salt
  • For the Filling
  • 1 small carrot, chopped finely
  • 1 small parsnip (or other vegetables of your choice to make up this amount, think of peas, potatoes, broccoli, etc.)
  • 1 teaspoon oil
  • 14 teaspoon freshly ground black pepper
  • 14 teaspoon chili powder
  • 14 teaspoon curry powder
  • 12 teaspoon dried rosemary
  • 50 g cheese, grated (use a mature variety, low fat is fine)

Directions

  1. In a big bowl combine quark, butter, flours and salt, Using your hands quickly knead into a smooth dough. Place in the fridge until filling is ready.
  2. Heat the oil in a frying pan and saute veggies for about 5 minutes. Season with pepper, chili powder, rosemary and curry powder. Allow to cool slightly (2 min.). Stir in cheese.
  3. On a lightly floured surface roll out quite thinly (as thinly as possible without it breaking). Using a glass or cookie cutter (8 cm in diameter) cut out 8 rounds.
  4. Place 1 tbs of filling onto each dough round and fold over to get a pasty shape. Seal using a fork to press down the rim.
  5. Place the pasties on a paper-lined baking sheet and bake in the preheated oven at 180°C/350°F for about 30 minutes (check 5 minutes early to prevent overbrowning).
  6. Serve with dipping sauce and salad of choice.
  7. Enjoy! :).

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