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!
- 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
- 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