Cutlery Free Mini Vegetable Pasties

Method

Step one

Heat the oil in a large frying pan and soften the onion for about 5 minutes, then add garlic and thyme and fry for another 2 minutes.

Step two

Add the potato, carrot, and swede. Fry for a couple of minutes then add McDougalls Plain Flour and Marvel Milk Powder, stir well and pour the vegetable stock over. Add a pinch of salt and a generous pinch of freshly ground black pepper and stir some more. Reduce the heat, partly cover and leave to simmer for 20 minutes, stirring occasionally.

Step three

When the filling is cooked, taste and add more salt and pepper if needed. Then leave it to cool.

Step four

Preheat the oven to 180°C, 350°F, gas mark 4. Line a baking tray with grease-proof paper.

Step five

Roll out the pastry and cut into 20 rectangles of about 10 x 8cm. Place 55-60g of filling inside of each pastry. Apply egg around the edge, then fold it in half and seal it. Place the pastries on the baking try and glaze them with egg.

Step six

Bake them in the oven for about 25-30 minutes.

Step seven

Serve them from the oven or allow them to cool; enjoy warm or cold.

Tips