My childhood tuck shop school lunches growing up Down Under often featured the ubiquitous Aussie sausage roll/pie/pasty, all impossible to find in this part of the world unless you are prepared to pay exorbitant prices for factory-made, frozen versions at The English Shop (which, no doubt, many a homesick Aussie is wont to do). These undoubtably healthier veggie versions of pasties do make me think of home… reminiscing whilst I pat myself on the back a little for now being able to make my own from scratch ;). The original recipe for these pasties, found in Hugh Fearnley -Whittingstall’s River Cottage Veg Everyday! (my cookbook du jour), contains swede. My slightly modified version omits the swede and contains what I had on hand, including sweet potato and dried thyme.
TWO-POTATO PASTIES WITH HOMEMADE ROUGH PUFF PASTRY
ROUGH PUFF PASTRY INGREDIENTS
300g plain flour
A pinch of sea salt
150g cold, unsalted butter, cut into small cubes
150 ml iced water
125g sweet potato
1 small onion, grated
A handful of parsley, finely chopped
A sprinkle of dried thyme
1 tsp vegetable bouillon powder
½ tsp freshly ground black pepper
½ tsp sea salt
50g organic cheese (I used Swedish “hushållsost”), grated
A little fresh parmesan, grated
30g butter, melted
1 egg, lightly beaten plus 1 tsp milk
- For the pastry, mix the flour with the salt and add the cubed butter. Add the water to bring the mixture together into a fairly firm dough. On a floured surface shape the pastry into a rectangle. Roll out the pastry until it’s approximately 1cm thick. Fold the pastry into thirds, bringing the end furthest away from you towards you and then the end closest to you on top of that. Think of it like folding a business letter. Turn the pastry a quarter turn and repeat the rolling and folding process five more times. Wrap the pastry in cling film and rest in the fridge for 30 minutes to an hour.
- Preheat oven to 190°C. For the filling, peel the potatoes and carrot and cut into 3–4mm dice. Mix together with all the other ingredients in a bowl, adding the butter lastly to bind.
- Roll out the pastry on a lightly floured surface to approximately 3mm in thickness. Using a 19cm plate as a template, cut out 4 circles. You may have to gather up the trimmings then re-roll them to get your fourth circle or you may find that you actually have enough for an extra pasty (as was the case when I made this recipe).
- Spoon the vegetable mixture on to one half of each circle. Brush the pastry edges with a little water, fold the other half of the pastry over the filling to form a half-moon shape and crimp the edges well to seal.
- Place the pasties on a baking sheet lined with baking parchment and brush with the egg glaze.
- Bake for about 35–40 minutes, until the pastry is golden brown. Eat hot or cold.
*Recipe very closely adapted from one found in River Cottage Veg Everyday!
*These pasties freeze and defrost very well! I froze in a couple, allowed them to defrost for a couple of hours at room temperature, then warmed them up in a moderate oven for about 20 minutes.
FOR MORE RIVER COTTAGE INSPIRATION SEE:
BEETROOT & WALNUT HUMMUS, BABA GANOUSH & GARLIC FLATBREADS (a journey to River Cottage, part 1)
NORTH AFRICAN SQUASH & CHICKPEA STEW (AKA … and now for the healthy stuff!)
BELL PEPPERS STUFFED WITH BEANS (AKA guilt-free, gluten-free, Mex-inspired yumminess)