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Are pasties a quintessentially English delicacy? No, I’m not talking about those kind of pasties, I’m talking about the wonder of stuff wrapped in pastry, hot and usually meat filled. David Cameron may not be a fan, despite what he says, but I think they’re marvellous, and was inspired for a recent party to throw together these mini veg pasties….. You can really play around with the filling however you like, root veg is traditional but go with whatever feels good!
- 1 sweet potato, roasted in small cubes
- 1 large onion, finely chopped
- 3 cloves garlic, finely chopped
- 1 handful fresh chopped spinach
- 1 cup finely chopped chestnut mushrooms
- Salt, pepper, seasoning to taste
- 1 sheet ready rolled shortcrust pastry (or make your own if you’re feeling fancy!)
Once your sweet potato has roasted (tossed in a little olive oil) for around 30 mins, it should be nice and soft. Feel free to let it cool before you prepare the filling.
Pre-heat the oven to 180°C and line a baking tray with greaseproof paper. Cut out large circles from the pastry roll using a fluted pastry cutter.
Now you can prepare the filling; heat a little olive oil in a pan and sauté the onion and garlic over a low heat for around 5-10 mins until soft. Add the rest of the ingredients and continue to cook over a low heat for 10 mins or so, until you have a nice appealing mush. You can add seasonings as you like – I added salt and pepper and a little smoked paprika.
When the filling is nice and cooked, you can spoon it onto pastry circles, just enough to allow you to fold the circle over into a half moon and gently seal the edges.
Brush a little soya milk onto the top of each pastry, make three small slits with a knife, and bake for around 15-20 mins or until the pastry is golden brown.
This is perfect party food as you can prepare the filling in advance and pastry circles in advance. A quick bit of dolloping and then 15-20 mins of baking and you have perfect mini pasties hot from the oven. Enjoy!