Vegetable Pastie (triangle)

    Vegetable Pastie (triangle)

    1save
    1hr10min


    1 person made this

    About this recipe: I cook these up on a weekend and freeze for quick mid-week dinners. You can make this low fat by using low fat milk/cream. If you don't like one of the vegetables, its easy to bulk up the others to make up the difference.

    Ingredients
    Serves: 8 

    • 60g butter
    • 1 small leek, trimmed, washed and thinly sliced
    • 2 small carrots, peeled and diced
    • 3 small capsicums, 1 red, 1 green and 1 yellow, seeded and diced
    • 125g field mushrooms, wiped and sliced
    • 1/2 cup frozen peas
    • 1/2 cup plain flour
    • 1 teaspoon ground coriander
    • 2/3 cup pouring cream (can use skim)
    • 2/3 cup milk (160ml) (can use skim and or soya bean)
    • 4 tablespoons chopped fresh dill
    • Salt and freshly ground black pepper
    • 4 Sheets of Puff Pastry (eg. Pampas)
    • 1 Egg
    • 1/2 cup grated cheese (optional)

    Directions
    Prep:40min  ›  Cook:30min  ›  Ready in:1hr10min 

    1. Cook the leek & carrot in a deep fry pan for 5 mins. Add in the rest of the vegetables and continue to cook for 5 mins on medium heat.
    2. Lower heat and stir in the flour and the coriander. Then add milk & cream and increase heat and bring to a boil until it thickens and becomes paste like.
    3. Stir in fresh dill. Add salt and pepper to taste. Set aside and let mixture completely cool.
    4. Preheat oven to 180 degrees C. Defrost puff pastry sheets and slice each sheet in half to make two triangles from each square sheet.
    5. Fill with cool mixture and fold over to make a triangle squeezing the edges closed. Prick with a fork and place on greased baking tray
    6. Beat the egg and brush on the top of each pastie. Top with a sprinkle of grated cheese.
    7. Pop in oven oven for 30 mins. Can place in dish to freeze and cook later. If cooking later it will take 50mins if cooked frozen (but check after 40 mins).

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