I was apprehensive about this meal – about making my own rough puff pastry and more importantly the taste. However it tasted great – very surprising (Good question – I’m not sure why I do recipes that I’m not expecting to taste great). I’m glad I did try this one out though! It was fun to make the rough puff pastry. I always find pastry and baking a bit nerve- wrecking (far too exaggerated) – I think its because I haven’t done it enough. It was great when the pastry came together and then you get to roll it thin, fold it and roll it thin again which was good fun (better than just watching TV). The pastry turned out great and the filling turned out to be excellent and I didn’t miss the meat ( I do fancy making a meat pasty though!) I watched the BBC show Food & Drink recently and a man (food critic) with glasses (can’t remember name but not important) was grumpy and whinging about nostalgia and about pasties – ignore him! Ignore the food critic! What does he know? He knows nothing! Make and enjoy a meat or vegetarian pasty! They are fun to make and taste great! (Now I just sound like Tony the Tiger…)
Prep Time: 1 hour
Cooking time: 40 minutes
300g plain flour
Pinch of sea salt
150g unsalted butter, diced into small cubes
150ml Iced Water
2 large potatoes, diced into 2-3mm cubes
1/3 of a swede, diced into 2-3mm cubes
2 carrots, diced into 2-3mm cubes
1/2 onion, finely chopped
Handful of flat leaf parsley, finely chopped
Few sprigs of thyme, leaves only
1 tsp vegetable bouillon
Pinch of salt and black pepper
30 g butter, melted
Mix flour with salt in a bowl.
Add the butter to the bowl.
Mix until all butter is coated in flour.
Add enough water to bring the mixture to a dough.
Shape the dough into a rectangle on a floured surface.
Roll out to 1 cm.
Fold the far third over towards you.
Fold the nearest third over that.
Give the pastry a quarter turn.
Repeat five times.
Wrap pastry in cling film.
Chill in the fridge for 30 minutes.
Preheat the oven to 190 Deg C.
Prepare the vegetables.
Mix the potato, swede, carrot, onion, parsley, thyme, seasoning, bouillon and butter in a bowl.
Roll out the pastry on a floured surface until 3mm thick.
Using a circular plate, cut out 2 or 3 circles.
Spoon the filling on to one half of the circle.
Brush the pastry edge with water
Fold the other half over to form a moon shape.
Crimp the edges (Pinch gently between your thumb and index finger).
Bake for 35-40 minutes, until golden brown.