Page 7 - Veggiefood Presentation
P. 7
Celery, swede &
potato pasties
Ingredients Method
1 Potato
Cut all the vegetable into small cubes
and put into a bowl add the thyme,
½ Swede
parsley, vegetable granules, butter, salt
and pepper and mix well.
1-2 Carrots
Roll out the pastry on a lightly floured
1-2 Sticks of celery surface to approximately 3mm
thickness. Using a 15cm plate as a
1 teaspoon of thyme template to cut out the pastry.
Spoon the vegetable mix into half of the
1 teaspoon of parsley
circle of pastry brush the edge of pastry
with a little milk.
1 teaspoon of Knorr reduced salt
vegetable stock granules. Fold the other half of the pastry over the
filling to form a half-moon shape and
1 tablespoon olive butter (melted) crimp the edges well to seal.
Place the pasties on a baking tray and
Salt and pepper.
brush with some milk and cook in the
And puff pastry. oven until golden.
Eat hot or cold.
Preheat the oven to 160C
Buy the puff pastry it’s easier!
