Veg­gie cheese and chut­ney puffs

Pick Me Up! Special - - Easy Eats -

1tbsp sun­flower oil 1 car­rot, peeled and diced small 1 parsnip, peeled and diced small 1 red onion, peeled and diced small 1 po­tato (about 150g), peeled and diced small 2tsp fresh thyme 75g spinach, roughly chopped 8tbsp Branston Dorset Ale and Ap­ple Chut­ney 100g re­duced fat ma­ture Ched­dar cheese, cut into small cubes 2 x 320g sheets ready rolled puff pas­try 1 egg, beaten, for brush­ing 2tbsp mixed seeds Ex­tra Branston Dorset Ale & Ap­ple Chut­ney, to serve

1. Heat the oil in a large saucepan and add the car­rot, parsnip and onion and fry over a high heat for 3-4 mins. Re­duce the heat to medium, cover and cook for 5 mins, stir­ring oc­ca­sion­ally, un­til ten­der. Add the spinach and thyme to the pan and cook un­til the spinach has cooked down. Re­move from the heat and cool for 15 mins.

2. Heat the oven to 190°C. Line two bak­ing trays with parch­ment. Un­roll the pas­try on a work sur­face and cut each into 10 equal pieces.

3. Mix Branston Dorset Ale and Ap­ple Chut­ney and cheese into the fill­ing. Place half of the pas­try pieces on to the pre­pared trays and brush a 1cm bor­der of beaten egg around each one.

4. Care­fully pile the fill­ing in the mid­dle of each pas­try piece. Place the sec­ond piece of pas­try on top of each and press the edges to­gether. Use a fork to seal the edges to­gether firmly, giv­ing a 1cm fluted bor­der.

5. Slice a small air hole or two into the top of each pasty, and brush with the egg. Scat­ter with the seeds and bake for 20-25 mins un­til deep golden and the pas­try is crisp. Serve hot, warm or cooled.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.