Vegetable Pasties

One of my favourite light meals as you can throw in any veggies you have in the fridge and pantry, add a bit of seasoning and garlic and you're done.

makes 8 large pasties

What you need

9 sheets of puff pasty

3 large carrots

2 leaks

1/4 red cabbage

1 zuchhini

1 red onion

1 fennel bulb

2 cloves of garlic

2 teaspoons curry powder

Sea salt and pepper to taste

A bit of milk to glaze

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What to do

Pre-heat oven to 200C. But turn down to 180C when baking.

for the filling:

Use a food processor to grate all your veggies. I use the standard size grater attachment.

Then sqeeze excess moisture from your vegetable mix and place in a large bow. Season with salt, pepper and curry powder.

To assemble:

Using a single sheet, place mixture into the middle and then pull the sides over each other and seal with a bit of milk. Repeat 8 times. If you like, you can decorate your pasties by cutting out cute shapes and placing them on top. Brush the whole pasty with milk and then bake in a hot over for about 30 minutes, or until a nice golden brown. 

Eat with a simple salad and some sparkling wine. This is one of my favourite spring/summer dishes.

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Tips

You can use whatever vegetables you like when making these. Every time I make then they are a little different, as I just use whatever I have in the fridge and pantry.

These freeze really well. Simply wrap them in foil and place an airtight container.