Roast veg­etable pasties

Sunday Tasmanian - Tassie Living - - TASTE -

1 medium car­rot, peeled and chopped 1 large parsnip, peeled and chopped 2 small sweet pota­toes, peeled and chopped 1 ta­ble­spoon ex­tra vir­gin olive oil sea salt and cracked black pep­per ½ cup ( 140g) store- bought caramelised onion rel­ish 1 cup ( 120g) frozen peas 1 ½ ta­ble­spoons chopped rose­mary 1 ½ cups ( 180g) grated aged ched­dar 5 sheets store- bought short­crust pastry, thawed 1 egg, lightly beaten

Pre­heat oven to 200° C. Place the car­rot, parsnip and sweet potato on a bak­ing tray. Driz­zle with the oil and sprin­kle with salt and pep­per. Roast for 15– 17 min­utes or un­til cooked through. Place the roasted veg­eta­bles in a bowl with the onion rel­ish, peas, rose­mary and ched­dar. Cut 10 x 14cm rounds from the pastry. Place ¼ cup of the mix­ture in the cen­tre of each round and brush the edges with egg. Fold the pastry over and pinch to seal. Place on a bak­ing tray lined with non- stick bak­ing paper and brush with egg. Bake for 20– 25 min­utes or un­til golden. Makes 10.

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