Yum, yum in my tum!

Here is the wartime recipe for an awesome vegetable pasty I made the other night.. I LOVE these and they are great cold the next day, perfect to carry in to work for a packed lunch!

Vegetable Pasties

• Shortcrust pastry ( click here for recipe )
• 1 lb of lightly cooked diced vegetables (onions, carrots, turnip, parsnips, potato, swede)
• 2 tablespoons of gravy (I actually used 4 tablespoons of leftover thick lentil gravy)
• 2 chopped tomatoes (optional – I didn’t use)
• 2 tablespoons of Worcestershire sauce (optional – I didn’t use)
• salt and pepper
• reconstituted dried egg or milk to glaze

Method

1. Pre-heat the oven to 200 C  (400 F) and grease a baking tray
2. Roll out the pastry and form into 4-6 rounds brushing the edges with a little egg or water
3. Mix the ingredients and gravy etc together and put in the centre of each round or to one side depending on where you intend to have the seam
4. Bring edges together and press between finger and thumb along the seam to seal
5. Make a slit of prick with a fork and brush with egg or milk
6. Place on baking tray and cook for 20-30 minutes until golden brown

CAROLYN’S TIP: Wheatmeal shortcrust pastry can look a bit grey! Take a pinch of curry powder and mix with a few tablespoons of milk or your egg mixture and brush over the pasty to give it a lovely golden glow