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Recipe: Lunchbox Veggie Pasties

February 22, 2012

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

  1. 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.
  2. Preheat oven to 180C.
  3. 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.
  4. 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.
  5. Brush with beaten egg and bake on a lined tray for 20mins or until crisp and browned.
  6. Makes around 35 and freezes well once cooled.
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