Roast vegetable pasties
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.