Ingredients Checklist
- 2 large potatoes, peeled and finely diced
- 180g swede, peeled and finely diced
- 2 large carrots, peeled and finely diced
- ¼ cup frozen peas
- 2 tbsp chopped parsley
- salt and pepper to taste
- 2 tbsp finely chopped spring onion
- 2 x 445g rolls Carême sour cream shortcrust pastry
- 1 egg, lightly beaten
Instructions
- Preheat oven to 220°C. Line a baking tray with baking paper.
- Combine all prepared vegetables and herbs in a bowl, season with salt and pepper.
- Roll out the pastry and using a saucer as a template, cut circles of the pastry.
- Divide the vegetable mixture between the pastry rounds.
- Brush the pastry all the way round the edge with beaten egg, carefully draw up both sides to the centre, then pinch together to seal.
- Carefully lift the pasty onto the prepared tray and brush pasty with egg to glaze.
- Bake for 10 minutes in hot oven then lower temperature to 180°C and continue to cook for a further 30 minutes or until golden.
- Serve warm with your favourite tomato sauce.
