Summary: These are so popular! Mummy Ask and I seem to be forever making these up. Their snacky individual size means they are picked up and munched in minutes. Perfect for taking a plate or for a healthy school lunch boxes. I have given a quantity for pastry as a guide but you may use more or less depending on your desire to re roll or join bits.
Ingredients
- 1 large carrot
- 2 medium zucchinis
- 1 small swede
- 1 medium potato
- 1 medium parsnip
- 1 medium capsicum
- 100g green beans, chopped in 1cm slices
- 1 bunch spring onion, green parts chopped
- 1 punnet cherry tomatoes, halved
- Fresh herbs to taste
- 125g Parmesan cheese, shaved
- 1/2 tsp salt
- 1/4 tsp pepper
- 14 sheets premade shortcrust pastry or homemade equivalent
- 1 egg, beaten
Instructions
- Grate the carrot, zucchini, swede, potato, parsnip and capsicum. I grated by hand but you could use a food processor which will create more moisture.
- Preheat oven to 180C.
- Mix all the veggies in a bowl with the salt and allow to sit for 30mins. Pour off any excess liquid, squeezing as you go. Add the parmesan and pepper and stir through.
- Cut the pastry into rounds using a saucer as the template. Paint a little beaten egg around the edge of the pastry. Fill each round with about 1tblsp of veggie mix and fold over to make a pasty shape (or you can crimp the edge up to make a Cornish pasty shape). Press the edges down with a fork to seal.
- Brush with beaten egg and bake on a lined tray for 20mins or until crisp and browned.
- Makes around 35 and freezes well once cooled.
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