Mini-vegetable Pasties

Total Time: 55 mins Preparation Time: 40 mins Cook Time: 15 mins

Ingredients

• 1 small sweet potato, peeled, coarsely chopped (kumara)
• 1 small carrot, peeled, finely chopped
• 1 potato, peeled, finely chopped
• 1/2 cup frozen peas
• 125 g corn, rinsed and drained
• 1/2 cup cheese, coarsely grated
• 2 eggs, lightly whisked
• 3 sheets shortcrust pastry (ready-rolled and frozen)
• 2 teaspoons sesame seeds

Recipe

• 1 preheat oven to 240°c line an oven tray with baking paper. cook sweet potato in boiling water for 10 minutes or until tender. drain well. transfer to a heatproof bowl. use a fork to mash until smooth. set aside to cool in bowl.
• 2 cook carrot and potato in a pot of boiling water for 5 minutes or until tender. drain well. set aside for 5 minutes to cool slightly.
• 3 add carrot mixture, peas, corn, cheese and 1 egg to sweet potato. stir to combine. season with salt and pepper.
• 4 use a 12cm-diameter pastry cutter to cut 12 discs from pastry sheets. spoon vegetable mixture evenly among pastry discs. brush edges of pastry lightly with remaining egg.
• 5 fold pastries in half to enclose filling. use fingertips to gently press together to seal. place on the lined tray and lightly brush with remaining egg. sprinkle with sesame seeds.
• 6 [you can freeze these pasties at this point. place in an airtight container in the freezer. to defrost, place individual pasties in the fridge for 4 hours.].
• 7 bake in oven for 15 minutes or until golden brown and cooked through. remove from oven and set aside to cool.
• 8 once completely cooled, wrap in foil and place in lunch box.