Vegetable Pasties

Make a large batch of these pasties for the kids’ lunchboxes – they’re a great alternative to sandwiches and perfect for adding more vegetables to your family’s diet.

Ingredients

  • 1 bunch spinach, finely chopped with most of the white part removed
  • 1 large onion, chopped
  • 2 medium Sebago potatoes, peeled and diced
  • 1 cup diced pumpkin
  • 1 carrot, peeled and diced
  • 1 parsnip, peeled and diced
  • 1 Tbsp butter
  • Salt and pepper to taste
  • ½ cup freshly chopped parsley
  • 6 sheets ready-rolled puff pastry
  • ½ cup milk

Method

  1. Combine the first 6 ingredients and place in a large microwave-safe container.
  2. Add 1 cup of boiling water, cover and cook on high for 8–10 minutes.
  3. Drain well and mash vegetables.
  4. Add butter, salt and pepper to taste and finally add the parsley.
  5. Preheat oven to 200°C.
  6. Cut each sheet of thawed puff pastry into 4 equal squares.
  7. Place a heaped tablespoon of vegetable mixture onto one corner of each pastry square.
  8. Brush edges of pasties with milk. Fold pastry over to form a triangle. Press edges together to seal well.
  9. Brush pasties with a little milk and bake for 15–20 minutes on baking trays lined with GLAD Cooking Paper.

Note

  • These pasties are finger food size. The mixture is also ideal for larger meal-size traditional pasties.

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