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It seemed a holiday of pasties. Not only home made pasties. On the way home we stopped in Colac, another familiar town from my childhood. I had a vegetable pastie for lunch at an old fashioned bakery. It had a stodgy bland filling of potatoes, carrot and parsnip. Not a patch on my pasties!
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Previously on Green Gourmet Giraffe:
This time last year: Fruit scones, yellow and uncertainty
This time two years ago: A not-so-nasty pasty
Lentil and root vegetable pasties
(NB there is far more filling than pastry if you make the quantity of pastry below but we ate some of the filling with a mug of tomato soup)
- 1 onion, diced
- 3 medium red skinned potatoes, diced
- 2 medium carrots, diced
- 1 celeriac, peeled and diced
- 1 large parsnip, peeled and diced
- 2 cloves garlic, finely chopped
- ½ tsp mixed herbs
- ¼ tsp fennel seeds
- couple of pinches of salt
- a few glugs of olive oil
- good handful of parsley, finely chopped
- 400g tin of brown lentils, rinsed and drained
- 25g vintage cheddar, grated
- 25g smoked cheddar, grated
- 25g parmesan cheese, finely grated
Crusty hot water pastry (makes 4)
(from this pastie recipe)
- 125g butter
- 150ml hot water
- 2 ½ cups (400g) flour (I did half white, half wholemeal)
- ½ tsp salt
- 1 egg (or milk), for glazing pastry
Toss the vegetables with the garlic, mixed herbs, fennel seeds, salt and olive oil in two large roasting dishes. Roast at 200-220 C for 60-90 minutes (I have given a range because I roasted my veg at different temperatures and times and moved them about between the top and bottom shelves of the oven.) When vegetables are soft, remove from oven and stir in parsley, lentils and cheeses.
Make hot water pastry by bringing the butter and water to the boil, removing from heat and then mix in flour and salt. Bring together with your hands into a ball of pastry and cut into four pieces. Roll each piece out into about a 20cm circle.
Place 2-3 tbsp of filling to the side of the circle about 1cm from the edge. Brush the edges with milk or beaten egg. Fold the pastry over the filling. Turn edges over to seal and neaten. Press your fingers into the edges to finalise the seal.
Brush pasties with beaten egg or milk and bake for 10 minutes at 200 C. Then turn down the oven to 180 C and bake a further 30 minutes.
On the stereo:
Ashes and Diamonds: June Tabor
I have never tried to make my own pasties before! I wonder if I could make a GF version!
ReplyDeleteWow, these look fantastic! And served with chips, they would have made a fabulous meal.
ReplyDeletethese look wonderful JOhanna. I only made the beef pasties once. Should really try the veg only one!
ReplyDeleteAw, looks like you had a great trip Johanna!
ReplyDeleteI don't know if I've ever even eaten a pastie! I love the sound of this though. I was wondering what brand of smoked cheddar you use? I love smoked flavours but haven't actually bought any smoked cheese here in Australia... :)
ReplyDeletepasties are a great idea for quick bites. I think i will do them.
ReplyDeleteThey do sound like a good way to use up root veggies. Your description of last-minute activity before your holiday is so much like what happens in our house! ;)
ReplyDeleteWow you have been busy Johanna! I bet you are an excellent mutlitasker :) These look lovely!
ReplyDeleteThanks Lisa - I'd be interested to hear about GF pastry - I have seen others buy GF puff pastry at the supermarket but would be interested to hear if this hot water pastry worked with GF flour
ReplyDeleteThanks Cakelaw - with chips and sprouts they seemed like a good old fashioned meal
Thanks Anh - veg pasties are a wonderful thing - hope you try some one day
Thanks Lisa - yes it was great
Thanks Hannah - I always loved pasties when I was little - never with smoked cheese of course - the brand I used was king island which is always reliable - am sure there are others out there but can't think of them
Thanks Maybelle's mum - I think I chose them for holiday food because once cooked they are easy to transport and prepare - so long as you remember a bottle of tomato sauce :-)
Thanks Ricki - I did wonder where all the root veg in the fridge came from - and I decided to finish the scarf because I have been knitting it all winter and this seemed the last chance to use it in winter
Thanks Lorraine - yes September seems unusually busy - even with multi tasking!
Ah, needing a holiday right after the holiday: I know that feeling! : }
ReplyDeleteThank you, Johanna, for sharing this very yummy pocket crescent. The filling is a marvel - a great addition to the MLLA round-up!
King Island... so fancypants cheese! The reason I asked is 'cause so far I've only seemed to find processed smoked cheese, which isn't quite what I'm after!
ReplyDeleteWhat a fun and delicious thing to make with the leftovers in your fridge!
ReplyDeleteI made something like this on sunday :) didnt know it was called a pasty :)
ReplyDeleteHi Anu - I am sure that not everyone calls them pasties but that is what I grew up calling them - would be interested to hear other names people use.
ReplyDelete