By Kay Mart
Pasty
1 step
Prep:1hCook:30min
Simple lunch
I use puff pastry because I always have it in the freezer but shortcuts is fine too
Stock and flour help bind the filling ingredients. Leftover white sauce or gravy is also good.
Leftover roast veg gives it a fantastic taste
Updated at: Thu, 17 Aug 2023 03:48:22 GMT
Nutrition balance score
Good
Glycemic Index
59
Moderate
Glycemic Load
13
Moderate
Nutrition per serving
Calories241.3 kcal (12%)
Total Fat15.4 g (22%)
Carbs22.4 g (9%)
Sugars1.6 g (2%)
Protein4 g (8%)
Sodium194.4 mg (10%)
Fiber1.4 g (5%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
Instructions
Step 1
FILLING: Heat oil in frypan. Stir carrots and onions a couple of minutes. Add potatoes and pumpkin and cook a few more minutes. Stir in frozen veggies and cook everything until nearly soft. Add seasonings to taste. Stir through water and then flour. Let sit and cool to room temperature or about half hour. ASSEMBLY: preheat oven to 210c. Line rectangle baking sheet with baking paper. Cut pastry into triangles or 2 large circles. You may need to join scraps together. Place a heaped spoon of filling in the centre of each piece of pastry. Moisten one side along the edge. Fold in half and join the edges together and make pleats along the edge to seal the pastry. Place pasties on baking sheet and baste with egg wash. Bake about 30 min, turning after 20 min if browning unevenly
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