Vegetarian Pasties

These baking classics will never go astray with hungry youth. Summer may be almost over, but there is still time for some picnics before the weather cools down. These vegan curry pastries are great for eating hot or cold and are very portable, so they’re perfect for picnics.

INGREDIENTS of Vegetarian Pasties

  • 450g sebago potatoes, peeled, chopped
  • 250g broccoli, cut into very small floret
  • 2 teaspoons olive oil
  • 1 medium brown onion, finely chopped
  • 2 celery stalks, finely chopped
  • 1 medium carrot, peeled, finely chopped
  • 1 small zucchini, finely chopped
  • 1/2 cup frozen peas
  • 3 teaspoons mild curry powder
  • 6 sheets frozen reduced-fat shortcrust pastry, partially thawed
  • 1 egg, lightly beaten
  • Masterfoods Tomato Sauce, to serve
  • Also Read: Beef Wellington
  • METHOD of Vegetarian Pasties
  • 1. Cook the potatoes in a saucepan of boiling water for 8 to 10 minutes or until tender, adding the broccoli for 2 minutes. Drain. Return to the pan. Using a fork, coarsely mash the mixture.
  • 2. Heat the oil in a pan over medium-high heat. Add the onion. Cook, stirring, for 3 minutes or until softened. Add celery, carrot and zucchini. Cook, stirring, for 5 minutes or until the carrot begins to brown.
  • 3. Add the potato mixture, peas and curry powder to the pan. Stir to combine. Cool.
  • 4. Preheat the oven to 200 ° C / 180 ° C by forced ventilation. Grease 3 baking sheets. Using an 11 cm cutter, cut 4 turns of each sheet of dough. Spread 11/2 tablespoons of mixture on the center of a round of dough.
  • Brush the edge with the egg. Fold up the sides to enclose the filling. Press the edges to seal and form ruffles.
  • Place yourself on 1 prepared tray. Repeat with the rest of the mixture, the pastry rings and the egg. Brush the egg pasta.
  •  Bake 1 tray at a time for 20 minutes or until golden. Let sit for 5 minutes.
  • Serve with sauce.