Broccoli and miso pasties

It has been a few months since I posted a recipe, which I find odd as I set up this blog almost 15 years ago to just post recipes.  However one reason I need to post a recipe is because I loved these broccoli and miso pasties so much.  They were one of the most memorable meals I made towards the end of last year.  They had the satisfying comfort of pastry, the healthiness of green vegies and the great taste of miso and cheese.

Of course, as always, the pleasingly vibrant green mixture did not hold its colour so well once it has spent time in the oven.  But it was still one of the better broccoli meals I have made for some time.

I didn't follow the recipe from goodfood.com to the letter.  The recipe below is my version.  I cut corners where I could.  I cooked the broccoli and potato in the microwave rather than boiling, blanching and frying.  Instead of rubbing butter into the flour before pouring in the hot water for the pastry, I just mixed the hot water with flour and softened butter.  Anything to make dinner easier is welcome.

I am a great fan of hot water pastry and was interested to see that it was used on The Great British Bake Off.  In the world of pastries that need mollycoddling and handling with kid gloves, I really appreciate one that comes together easily, rolls out nicely, holds the filling without collapsing and tastes delicious.  I also have been enjoying some other fun cooking shows streaming on Netflix:

• Is it cake? a show where contestants have to bake cakes that look so like an object, such as shoes, hats and rubber duckies, that it is a
  
• Baking Impossible - a combination of baking and engineering, the bakineers are challenged to bake in the form of working cars, boats and towers that all must work and pass the stress test.
• Sugar Rush Christmas - we loved the festive baking in this competition, especially the ugly Christmas jumper cakes.

Back to the pasties, they were such a joy in a busy time.  I loved them warm with salad and chips but they also worked really well at room temperature as a quick meal before rushing out the door.  I highly recommend these for a light meal or a picnic lunch.

More pasties on Green Gourmet Giraffe blog:
Cheese, onion and potato pasties (Tiddly Oggies)
Haggis neeps and tatties pasties (v)
Pasties with lentils and walnuts (v) 
Ripper vegie rice pasties
Spinach and potatoe pasties

Broccoli and Miso Pasties
Adapted from goodfood.com
Makes 4

For the pastry:

1 cup plain flour
1 cup wholemeal flour
1/4 tsp salt
1/4 tsp freshly ground black pepper
160g butter, softened and diced
120ml boiling water

For the filling:

400g broccoli, cut into small florets
180g potato (two medium), peeled and diced
2 tsp olive oil
3 shallots peeled and finely chopped
4 large cloves garlic, peeled, finely chopped
150g mature cheddar cheese, coarsely grated
50g parmesan cheese, finely grated
1½ tbsp white miso paste
zest from 1 large lemon
1 tbsp lemon juice
1 tsp salt (I used garlic salt with herbs)
1 tsp freshly ground black pepper

To assemble:

1 small lightly beaten egg or milk, for brushing and sealing pastry

To make the pastry: Place flours, salt, pepper and butter in a medium bowl.  Pour boiling water over this mixture and mix until you have a soft dough that comes together into a ball.

To make the filling: Cook broccoli and potatoes in microwave with a little water until al dente.  Fry the shallots and garlic in the oil in a frypan until golden brown and fragrant.  In a large bowl mix together the broccoli, potatoes, shallots, garlic, cheese, parmesan, miso, lemon zest and juice, salt and pepper.

To assemble: Cut pastry into 6 parts, roll out into circles of about 2-3mm thick. Place 6th of filling to the side of the middle but keeping about 1-2cm border.  Use milk or egg to dampen the edges of the circle.  Fold pastry over at the edges and fold again.  Make thumbmarks along the edge to seal pastie.  Place on a lined baking tray(s) and repeat with remaining pastry and filling.  Brush each pastie with beaten egg or milk and then slash with a knife two or three times.  

Bake at 200 C for 30-35 minutes or until golden brown.  Eat warm or room temperature.

Watching:
Labour Leader, Anthony Albanese's Budget Reply Speech in Parliament