The sun has been making an appearance a lot more lately – prompting me to spend hours searching online for Cornish holidays. As soon as I see the sun I want immediately to be by the sea in Cornwall. Sat on an empty beach in a little Cornish cove with one of those huge picnic baskets, filled with Enid Blyton style treats – ginger beer, simple boiled eggs, doorstep crusty bread sandwiches filled with thick slices of farmhouse cheese and of course a rustic pasty.
Pasties remind me of holidays and sunshine.
I must admit I am a little bit of a cheat when it comes to making them though… the pastry. I never ever make pastry. I make rubbish pastry, it makes me so cross to ruin perfectly good meals with my substandard rubbish pastry it makes much more sense for me to buy it ready to roll (and yes, lazily sometimes even already rolled). The time and effort it saves me make it entirely worthwhile. I like the Jus-Rol ready to roll shortcrust for making pasties – one block makes me 6 pasties and a tray full of tiny star shaped jam tarts from the scraps – so I still get to feel all homemakerish but with no effort at all. That makes it win-win I’d say.
For these super quick pasties I just do a plain vegetable and cheese filling – being a mum I am always conscious of making sure the children do eat their 5-a-day so I do try to sneak a few peas in too… The filling is really easy to make and only uses potatoes, onion, peas, vegetable stock, cheddar cheese and salt & pepper. I usually make double filling and freeze half to use another day – just a little time saving trick. If you are planning on freezing half the mixture – take it out before you add the cheese.
The children do like pasties for packed lunches which works out well and is a nice alternative to taking sandwiches. I like to eat my pasty outside in the garden for lunch, sat in the sun under the blossom tree with no intention of going anywhere in a hurry. Yes… pasties like being outside!
Vegetables Pasties Recipe
Tasty, quick and easy vegetable pasties - great in lunchboxes.
- 500g pack of ready to roll shortcrust pastry
- splash of olive oil
- 4 potatoes peeled and cut into small cubes (I use Desiree)
- 1 onion - finely diced
- 2 handfuls of frozen peas
- around 200ml of hot vegetable stock
- 2 handfuls of grated cheddar cheese
- 1 egg beaten
- Preheat the oven to 200C
- Add a splash of olive oil to a large non stick pan (one with a lid)
- Tip in the potatoes and onions and fry for a few minutes - pour over the stock and put the lid onto the pan - keep over a medium heat and cook for 10 minutes.
- Add the frozen peas to the mixture a little more stock if it’s dry and cook for another 5 minutes with the lid on.
- Then remove the lid and stir in the cheese - season with salt & pepper to taste.
- Roll out the pastry and using a saucer as a template - cut out 6 circles.
- Add a couple of spoonfuls of filling to each circle (place the filling on one half of the circle only and leave at least 1 cm from the edge.
- Brush the edge of the pastry circles with the beaten egg and then fold over and crimp the edges together with your finger & thumb.
- Brush the outside of the pastry with the beaten egg and then place on a lightly greased baking tray.
- Bake in the oven for around 15 minutes until the pastry is golden brown.
Perfect for picnics, packed lunches or just with a dollop of ketchup and a cup of tea. Simple pleasures. These pasties are also nice with a spicy curry twist – just add a tsp or two of curry paste to the onions and potatoes when you tip them into the pan. A great quick meal idea. And a fab lunchbox recipe to keep.
Our super quick vegetable pasties were featured in The Express.
PS…. you might also love our 100 sandwich fillers so that lunch is never boring again!