We should have three day weekends so I can fit more fun activities in during the week. Mum and I made Spiced Green Pea and Potato Pasties on Labour Day from the Women's Weekly Pies Savoury & Sweet cook book since the Butter Chicken Puffs turned out well.
The original recipe requires the following ingredients but we omitted the thyme and used Borg's vegetarian puff pastry from Leo's.
- 1 tablespoon olive oil
- 2 medium brown onions (300g), thinly spliced
- 1 tablespoon caster sugar
- 1 tablespoon Moroccan seasoning
- 2 cloves garlic, crushed
- 1 teaspoon fresh thyme leaves
- 1 medium potato (200g) chopped coarsely
- 350g butternut pumpkin, chopped coarsely
- 2/3 cup frozen peas
- 5 sheets shortcrust pastry
- 1 egg, beaten lightly
- 2 teaspoons sesame seeds
1. Heat oil in pan; cook onion and sugar, stirring, about 15 minutes or until caramelised. Stir in seasoning, garlic and thyme. Cook until fragrant.
2. Meanwhile, boil/steam/microwave potato and pumpkin, and allow to cool. Transfer to mixing bowl and add onion mixture.
3. Preheat oven to 200*C . Line oven trays with baking paper.
4. Cut 10 x 13cm rounds from the pastry and spoon 1/3 cup of mixture on each round, brush edges with egg. Bring pastry edges together to form a semi circle. Pinch edges together to seal. So not to waste, I cut out heart shapes from left over pastry.
5. Place pasties on tray, brush with egg and sprinkle with sesame seeds. Bake for 30 minutes or until browned lightly.