Oriental Veggie Puff Pastry Pasties Food

MEDITERRANEAN SLICES

Steps:

• Heat oven to 200C/fan 180C/gas 6. Unroll the pastry and cut into 4 rectangles. Take a sharp knife and score a 1cm edge inside each rectangle, taking care that you don't cut all the way through the pastry. Place on a baking sheet.
• Spread 1 tbsp pesto onto each slice, staying inside the border, then pile up the peppers and artichokes. Cook in the oven for 15 mins until the pastry is starting to brown.
• Tear the mozzarella ball into small pieces, then scatter it (or use cheddar, if you prefer) over the veg. Return to the oven for 5-7 mins until the pastry is crisp and the cheese has melted. Serve with a green salad.

VEGETABLE PASTIES

Steps:

• In a large bowl, mix together all-purpose flour, whole wheat flour, and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough into 8 pieces, and shape into balls. Cover, and set aside.
• Heat olive oil in a large heavy skillet over medium heat. Saute onion and garlic until soft and translucent, about 5 minutes. Stir in carrot, turnip, potatoes and mushrooms. Add water, bouillon cube, tarragon, salt and pepper. Cook for 15 minutes.
• Preheat oven to 400 degrees F (200 degrees C).
• Roll each pastry ball into a circle, 6 to 8 inches in diameter. Place about 1 cup of filling on one half of each circle. Fold pastry over filling, and pinch edges to seal. Place on baking sheet, and brush with egg.
• Bake in preheated oven for 45 minutes, or until golden brown.

ORIENTAL VEGGIE PUFF PASTRY PASTIES

Steps:

• Place puff pastry sheets on a paper-lined baking sheet and allow to thaw until pliable (depends on your brand of puff pastry, mine took 5 minutes). Roll out each piece to make it slightly bigger.
• Cook your frozen mixed veggies according to package directions and drain well.
• Mix veggies, hummus and spices in a bowl.
• Place about 2 heaping tbs of the veggie mix on the bottom part of each pastry sheet leaving a space around the edges. Using a brush or your fingers apply some water to the edges of each pastry sheet and fold down the top to make a pocket enclosing the filling.
• Now spread some yogurt (about 1/4-1/2 tbs) on each pastie as a glaze.
• Place in the pre-heated oven and bake at 200°C/400°F for 15 minutes or until puffy and brown on top.
• Enjoy!

VEGETABLE CORNISH PASTIES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Divide pastry dough into four equal portions and roll each one out in a square shape. Set pastry aside to rest.
• Place a large skillet over medium heat. Add butter or margarine and allow to melt. Add onion and saute for 5 minutes, until translucent and beginning to brown. Add carrot, turnip, potato, mushrooms, and water. Lower heat and cover skillet. Allow mixture to cook for 10 minutes, stirring occasionally.
• In a small bowl, dissolve yeast extract in milk. Whisk in 1 egg. Stir this mixture into cooked vegetables. Continue to stir until mixture thickens. Add cheese, and salt and pepper to taste. Set aside to cool.
• Place 1/4 of filling on one half of each pastry square. Fold pastry diagonally and seal edges. Brush tops of pastry with beaten egg.
• Place pasties on a baking sheet and bake in preheated oven for 30 minutes, until pastry is golden brown.