YUMMY VEGGIE AND CHEESE PASTIES
These tasty little treats are super easy to make and also quite healthy. They feature a flavourful vegetable filling which can be varied according to whats in season or what strikes your fancy. Vary the spices and herbs according to the filling veggies you choose. I hope youll enjoy them as much as we do! :)
Provided by Lalaloula
Categories Lunch/Snacks
Time 1h
Yield 8 small pasties
Number Of Ingredients 13
Steps:
- In a big bowl combine quark, butter, flours and salt, Using your hands quickly knead into a smooth dough. Place in the fridge until filling is ready.
- Heat the oil in a frying pan and saute veggies for about 5 minutes. Season with pepper, chili powder, rosemary and curry powder. Allow to cool slightly (2 min.). Stir in cheese.
- On a lightly floured surface roll out quite thinly (as thinly as possible without it breaking). Using a glass or cookie cutter (8 cm in diameter) cut out 8 rounds.
- Place 1 tbs of filling onto each dough round and fold over to get a pasty shape. Seal using a fork to press down the rim.
- Place the pasties on a paper-lined baking sheet and bake in the preheated oven at 180°C/350°F for about 30 minutes (check 5 minutes early to prevent overbrowning).
- Serve with dipping sauce and salad of choice.
- Enjoy! :).
Nutrition Facts : Calories 117.2, Fat 5, SaturatedFat 2.7, Cholesterol 10.7, Sodium 161.5, Carbohydrate 15.2, Fiber 1.5, Sugar 0.4, Protein 3.5
MINI CHEESE & ONION PASTIES
Rustle up these little cheese and onion pasties for a family picnic. If you won't eat all 12, they freeze well and can be cooked straight from frozen
Provided by Cassie Best
Categories Lunch, Picnic
Time 1h5m
Number Of Ingredients 11
Steps:
- First, make the pastry. Tip the flour into a bowl. Holding the block of butter in its wrapper, grate it directly into the flour (you may need to dip the end of the butter into the flour occasionally if it becomes sticky). Add the cayenne pepper, mustard powder and half the beaten egg, and season with a pinch of salt. Bring everything together with your hands until the mixture starts to clump together. Tip the pastry onto the work surface and knead very briefly into a smooth ball, adding up to 3 tbsp cold water if it's too dry. Squash the pastry into a disc. Wrap and chill while you make the filling.
- Heat the oil in a frying pan and cook the onions and thyme leaves for 8-10 mins until the onions have softened and started to caramelise. Tip into a bowl and leave to cool. Once cool, mix in the grated cheese, mustard and spring onions.
- Heat the oven to 200C/180C fan/gas 6 and line a baking tray with baking parchment. Roll the chilled pastry out on a lightly floured surface to the thickness of a £1 coin. Cut out as many 10-12cm circles as you can (you can use a cup or mug as a template), then re-roll any off-cuts and repeat. You should get about 10-12 circles in total.
- Spoon a mound of the filling into the centre of each pastry circle, leaving the edges clear. Working with one circle at a time, brush a little of the remaining beaten egg around the edge, then bring two sides up to meet in the middle in a half-moon shape. Pinch the pastry together, crimping the edge to seal. Transfer to the baking tray and repeat with the remaining pastry circles and filling. Brush all the pasties with some beaten egg. Will keep frozen for two months.
- Bake the pasties for 20-25 mins (or 40-45 mins from frozen) until the pastry is deep golden brown. Leave to cool for at least 10 mins before eating warm, or cool completely and pack into containers for a picnic. Will keep in an airtight container for up to three days.
Nutrition Facts : Calories 235 calories, Fat 15 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium
LEEK, CHEESE & POTATO PASTIES
Mini veggie pastry parcels with oozing cheese make a great value and comforting homemade snack
Provided by Good Food team
Categories Lunch, Main course
Time 1h25m
Yield Makes 6
Number Of Ingredients 10
Steps:
- Cook the potatoes in boiling, salted water for 5-8 mins until tender, but still holding their shape. Meanwhile, melt the butter in a large saucepan. Add the leeks and thyme and soften for 10-12 mins. Drain potatoes and add to the leeks with the mustard and plenty of seasoning. Stir in the cream and leave to cool a little.
- Heat oven to 180C/160C fan/gas 4. On a floured surface, roll out the pastry to the thickness of a £1 coin. Use a side plate or a bowl as a template to cut out 6 x 15cm circles. Mix the cheese with the leek mixture and pile a mound of the mix onto the centre of each pastry circle. Brush around edges with a little egg, then bring edges together and crimp with your fingers to seal.
- Place pasties on a baking tray lined with baking parchment, brush with the remaining egg and bake for 40-45 mins until golden brown. Serve warm or leave to cool.
Nutrition Facts : Calories 541 calories, Fat 34 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 1.5 milligram of sodium
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