I don’t know about you but I love a pasty! Sometimes there is no substitute something hot and tasty through the winter months, some hot mashed potatoes, veg and gravy 🙂 These pasties have endless options for fillings and I enjoyed mine with a large dollop of dijon mustard – if you have time you can make your own pastry – if not pop to the shop and buy some from the chiller counter – we all need a little help sometimes!
500g of mushrooms – (I used white and chestnut mushrooms
200g of chopped swede (parboiled)
400g potatoes (I used half potato and half sweet potato)
1 x large onion chopped
1 x tsp dried or fresh rosemary (don’t leave this bit out!)
2 or 3 handfuls of baby spinach
Groud black pepper
2 x packs of shortcrust pastry (the frozen packs are good value for money) but obviously needs to be defrosted and at room temperature!
To make your own pastry
500g of strong flour
250g unsalted butter
200ml of cold water
Chop the mushroom unto slices (as thin or thick as you like them) and scatter over approx 15g of sea salt, squash the mushrooms a bit with your hands to start releasing their liquid and leave them for 30 minutes (thank you Jamie Oliver! this will release the mushrooms liquid and stop you getting a soggy bottom!)
Preheat your oven to 180 degrees.
You can chop the other vegetables whilst the mushrooms are sitting. Peel and chop the swede into small cubes and parboil with a little salt until they are just becoming tender (otherwise, they will be harder than the other veg)
Peel and chop the potatoes (I recommend using a mixture of regular and sweet potato) cut them into small cubes the same as the swede. Chop the onion finely as well.
Once the 30 minutes is up your mushrooms should have released a fair bit of liquid – squeeze them gently to release any additional liquid and place in a bowl with the other raw veggies and the parboiled swede. Add in the rosemary, salt and pepper and mix everything together – be generous with your seasoning.
Then roll out your the pastry and use a dessert bowl or soup plate as a template and cut around the circle (you can make smaller if you prefer) – brush the edges of the pastry circle with a little water and add your veggie filling onto one side of the middle, fold over the other side of the circle and gently press the edges down. The using your fingers gently twist and crimp the edges so the edges are leak proof.
I no longer eat eggs so I brushed the pastry with a little oat milk – but you can use an egg wash or milk and egg if desired.
Place on a baking tray (lined with baking paper first) and bake in the oven for 35 – 40 mins until golden brown and cooked through.
If your pasties are looking a bit too brown – you can always put a layer of baking parchment over the top and continue to cook.
These pasties are delicious with mashed potato or saute potatoes, vegetables and veggie gravy.
To make your own pastry
Put the flour in a large bowl, add a pinch of salt and chop the butter into the flour in small cubes. Rub the butter into the flour until it resembles breadcrumbs and make a well in the centre of the mixture. Add in the cold water and mix together, slowly bringing the mixture together with your hands to form a ball. Wrap the pastry in clingfilm and put in the fridge to chill for an hour before using.