Vegetable Pastie (triangle)

    Vegetable Pastie (triangle)

    26saves
    1hour10min


    11 people made this

    I cook these up on a weekend and freeze for quick mid-week dinners. You can make this low fat by using low fat milk/cream. If you don't like one of the vegetables, its easy to bulk up the others to make up the difference.

    PetiteMiam New South Wales, Australia

    Ingredients
    Serves: 8 

    • 60g butter
    • 1 small leek, trimmed, washed and thinly sliced
    • 2 small carrots, peeled and diced
    • 3 small capsicums, 1 red, 1 green and 1 yellow, seeded and diced
    • 125g field mushrooms, wiped and sliced
    • 1/2 cup frozen peas
    • 1/2 cup (60g) plain flour
    • 1 teaspoon ground coriander
    • 2/3 cup (170ml) pouring cream (can use low fat)
    • 2/3 cup (170ml) milk (can use skim and or soy)
    • 4 tablespoons chopped fresh dill
    • Salt and freshly ground black pepper
    • 4 Sheets of puff pastry (eg. Pampas)
    • 1 egg
    • 1/2 cup grated cheese (optional)

    Directions
    Preparation:40min  ›  Cook:30min  ›  Ready in:1hour10min 

    1. Defrost puff pastry sheets. Cook the leek & carrot in a deep fry pan for 5 mins. Add in the rest of the vegetables and continue to cook for 5 mins on medium heat.
    2. Lower heat and stir in the flour and the coriander. Then add milk & cream and increase heat and bring to a boil until it thickens and becomes paste like.
    3. Stir in fresh dill. Add salt and pepper to taste. Set aside and let mixture completely cool.
    4. Preheat oven to 180 degrees C. Slice each puff pastry sheet in half to make two triangles from each square sheet.
    5. Fill with cool mixture and fold over to make a triangle squeezing the edges closed. Prick with a fork and place on greased baking tray
    6. Beat the egg and brush on the top of each pastie. Top with a sprinkle of grated cheese.
    7. Pop in oven oven for 30 mins. Can place in dish to freeze and cook later. If cooking later it will take 50mins if cooked frozen (but check after 40 mins).

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