Micks Veggie Cornish Pasties |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Yummy lunchtime treat cold or warmed and lovely for dinner as a main meal. Ingredients:
pastry |
12 ounces wheat flour, whole grain |
6 ounces margarine, regular, unspecified |
1 salt, to season |
filling |
2 1/2 ounces (141.75g) soya chunks |
150 ml boiling water |
0.18 oz (5g) bouillon - swiss vegetable, powder |
4 ounces potato, sliced |
4 ounces swede, sliced |
2 ounces carrot, sliced |
1 medium onion, finely chopped |
1 tablespoon olive oil |
250 ml boiling water |
0.18 oz (5g) bouillon - swiss vegetable, powder |
1 salt and pepper, season to taste |
Directions:
1. Put flour with a pinch of salt into a large bowl rub in the margarine and bind with 5 Tablespoons of water and chill for at least 1 hour.
2. Meanwhile rehydrate the Soya chunks with 150 ml of stock, (we use savoury chunks).
3. Peel and slice 4 Ounces of potato, 4 Ounces of Swede, 2 Ounces of Carrot and 2 Ounces of Onion,
4. Fry off the onion in 1 tablespoon of Olive oil in a saucepan, when softened add other vegetables put on lid and sauté for 8 to 10 minutes, add Soya chunks and Stock to cover season to taste, cook for twenty to twenty five minutes.
5. After twenty to twenty five minutes take off heat and let cool.
6. Roll out pastry on a floured surface and cut using a 15 cm cutter or saucer as a guide, put 1 or 2 tablespoons of the cooled filling into the middle of each Pasty and seal with water.
7. Put into preheated oven Gas mark 6 and cook for twenty minutes. Either eat hot or cool on rack and have cold.
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