Thrive on five’s famous pasty

Thrive on five’s famous pasty

By
From
Thrive on Five
Serves
2
Photographer
Dan Jones

This is one of our earliest and most popular creations. Delicious puff pastry encases a succulent filling that is meat-free but maintains that peppery pasty bite.

Ingredients

Quantity Ingredient
1 tablespoon oil
1 medium onion, finely chopped, (160g)
160g swede, coarsely grated
160g mushrooms, roughly chopped
sea salt
freshly ground black pepper
40g cheddar cheese, grated
1 teaspoon wholegrain mustard
375g sheet of ready-rolled puff pastry
1 egg, lightly beaten

Method

  1. Heat the oil in a heavy-based saucepan and fry the onion, swede and mushrooms with a little salt for about 20 minutes until all the vegetables are soft and reduced in volume
  2. When the mixture has cooled a bit, add the cheese, mustard and plenty of black pepper.
  3. Preheat the oven to 200°C.
  4. Cover a baking tray with baking parchment. Cut out two 20cm discs of pastry using a side plate as a guide and place them on the baking parchment.
  5. Place half the filling in the middle of each pastry, brush one edge with egg and gather up both edges to seal. Crimp and fold to form two pasties. Make one small slit in the tops to allow steam to escape, brush with the egg and bake in the oven for about 25 minutes until golden brown. (There will be more pastry than you need; freeze it for another time.)
  6. Leave to cool on a wire rack for a few minutes before serving.
Tags:
Healthy
five a day
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