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
- Pre-heat the oven to 200 C (400 F) and grease a baking tray
- Roll out the pastry and form into 4-6 rounds brushing the edges with a little egg or water
- 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
- Bring edges together and press between finger and thumb along the seam to seal
- Make a slit of prick with a fork and brush with egg or milk
- 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
Yum! I’ll be making these over the weekend for my husband’s lunches during the week. What type of gravy is used? I can’t seem to find the lentil gravy link in the recipe list, would I be able to just make a bit of Bisto gravy? I guess my real question is how thick is the consistency?
This is one I’m looking forward to making on my birthday weekend.
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Made these with bisto I made it quite thick and they are lovely
I made these two days ago (managed to get four out of the recipe) and tried one hot out of the oven and was disappointed. I figured I was so used to bombastic artificial flavors that it seemed bland compared to that. I put the other three into the fridge. The next day I woke up unusually hungry, so I grabbed one out of the fridge to eat cold. And somehow that overnight rest had done wonders! I absolutely love these and will make them again… when my butter ration comes around again!
I know exactly what you mean! And YES the flavours for a lot of dishes really come through after resting overnight. With so many artificial flavours and a a plethora of spices plus taste enhancers in many of our modern day convenience foods, some of the WW2 dishes that don’t contain these can seem rather unexciting for sure at times xxxx C