Home Navigation: How to Cook Vegetable Pasties
2 teaspoons gelatin or agar powder
1/4 cup olive oil
150g flour blend of choice
1/2 teaspoon bicarbonate of soda
2 tablespoons lemon juice
250g vegetables such as carrot, turnip, parsnip and potato, diced
2 teaspoons salt
1 tablespoon cornflour
1 cup peas
1/4 cup parsley, chopped
1 teaspoon freshly ground black pepper
1 tablespoon butter, melted
- To make the pastry, place 1/4 cup cold water in a small saucepan, sprinkle the gelatine or agar on top and let stand about 1 minute. Add the oil to the saucepan and bring the mixture to the boil, stirring constantly.
- Remove from the heat and, using a wooden spoon, stir in the remaining ingredients until well blended. This pastry doesn’t brown but is cooked after 20 minutes.聽
- Roll out the pastry. Fine rice flour in a shaker with large holes is useful for rolling if the mixture is a bit sticky.
- To make the filling, place the vegetables in a small saucepan with the salt. Add enough water to cover, bring to the boil, simmer until tender and remove vegetables. Reduce the water to about 1 cup and then thicken with the cornflour (mixed to a paste with a little water). Add the peas and parsley. Set aside to cook and season with pepper. Add the cooked diced vegetables to the sauce.
5. Preheat oven to 200鈩�. Divide the pastry into four pieces and roll each piece between two sheets of plastic. Cut into saucer-size pieces and brush the edges with cold water.
6. Place a spoonful of cooled filling on the pastry and fold over. Press around the edges to seal and brush the pastie with a little melted butter, then sprinkle with paprika. Lift carefully and place on a paper-lined baking tray. Bake for 1 5 minutes. Allow to cool and serve warm. They can be kept in the refrigerator or frozen and then reheated.