MY VEGGIE PASTIES | JAMIE OLIVER VEGETABLE RECIPES
|500 g mixed mushrooms|
|500 g strong flour plus extra for dusting|
|250 g unsalted butter (cold)|
|200 g swede|
|400 g potatoes|
|1 pinch of dried rosemary|
|1 large egg|
- Tear the mushrooms into a bowl, scatter over 15g of sea salt (most of this will drain away later) and scrunch together, then leave for 30 minutes, scrunching occasionally.
- Tip the flour into a bowl with a pinch of salt, then chop and rub in the butter. Make a well in the middle, slowly pour in 200ml of cold water, then mix, pat and bring it together.
- Wrap in clingfilm and chill in the fridge for 1 hour.
- After 30 minutes the mushrooms should feel quite soggy, so squeeze firmly to remove as much salty liquid as you can (the mushrooms should end up weighing around 400g).
- Peel the swede, potatoes and onion and slice into small pieces, roughly the same size and thickness as a pound coin.
- Mix the veg with the mushrooms, then add the rosemary and a few generous pinches of black pepper.
- Preheat the oven to 180°C/350°F/gas 4.
- Divide the pastry into 8, then roll out into 20cm rounds on a clean flour-dusted surface. Divide up the filling, then scrunch and pile it to one side of the middle, leaving a 2.5cm gap around the edges.
- Lightly brush the exposed pastry with beaten egg, fold over and press the edges down, then twist and crimp with your fingers and thumbs to seal.
- Eggwash, then place on a lined baking sheet and bake for 40 minutes, or until golden. Serve with a watercress and apple salad and a dollop of English mustard.
Calories 516 calories, FatContent 37.8 g fat, SaturatedFatContent 16.6 g saturated fat, ProteinContent 9.6 g protein, CarbohydrateContent 60.8 g carbohydrate, SugarContent 4 g sugar, SodiumContent 1.1 g salt, FiberContent 4 g fibre
CHEESE AND MUSHROOM PASTIES RECIPE | VEGETARIAN RECIPE | TESCO …
Provided by: Tesco Real Food
Total time: 45 minutes
Prep time: 5 minutes
Cook time: 40 minutes
|25g butter, plus 1 tbsp|
|380g pack mushrooms, sliced|
|10g fresh thyme, leaves picked|
|1 garlic clove, crushed|
|150g fresh greens, washed, thick stalks removed and leaves shredded|
|½ vegetable stock cube, made up to 200ml|
|500g block puff pastry|
|80g grated Cheddar|
|plain flour, to dust|
|320g frozen peas|
- Heat 25g butter in a frying pan over a medium heat until melted. Add the mushrooms and fry for 5-6 mins until golden and tender, and all the water that comes off them has evaporated. Season and stir in the thyme and garlic. Fry for 1 min more until fragrant.
- Add the shredded greens to the pan and pour over the stock. Simmer for 5 mins until the greens are tender and the stock has reduced. Remove from the heat, tip into a bowl and leave to cool for a few mins.
- While the filling is cooling, roll out the pastry on a lightly floured work surface to 5mm thickness. Using a bowl or plate with about a 16cm diameter as a template, cut out 4 rounds from the pastry with a sharp knife. Transfer the circles to a baking tray lined with nonstick baking paper.
Heat the oven to gas 6, 200°C, fan 180°C. Stir the cheese into the mushroom filling, then divide the mixture between the pastry rounds, spooning onto one side of each one, leaving a 1cm border around the edge. Brush the border with a little water. Fold the empty pastry side over the filling and crimp the edges with your finger and thumb to seal the pasties.
WATCH: How to crimp pastry
- Bake for 25-30 mins until golden and crisp. A few mins before they’re ready, boil the peas for 2-3 mins until bright green and tender. Drain well and stir in the 1 tbsp butter and season. Serve alongside the pasties.
Calories 565 calories, FatContent 37 grams fat, SaturatedFatContent 19 grams saturated fat, CarbohydrateContent 39.5 grams carbohydrate, SugarContent 7 grams sugar, FiberContent 9.2 grams fibre, ProteinContent 17.3 grams protein
MUSHROOM AND LEEK PASTIES | AUSTRALIAN WOMEN’S WEEKLY FOOD
Categories: Workday lunches
Total time: 1 hours 10 minutes
Cook time: 1 hours 10 minutes
Yield: Makes 6 Item
|400 gram flaky puff pastry|
|1 medium leek|
|2 tablespoon butter|
|1/4 teaspoon salt|
|1/4 cup dry white wine|
|1 clove garlic, peeled and crushed|
|1 teaspoon rosemary, chopped|
|250 gram brown button mushrooms, sliced thickly|
|1 tablespoon parsley, chopped|
|3 tablespoon sour cream|
|1 medium free-range egg (size 6), lightly beaten with a pinch of salt|
|chutney, to serve (optional)|
- If using ready-rolled pastry, thaw then roll to make it a little thinner. If using a block of pastry, roll to approx. 6mm thick.
- Cut out 6 rounds 12-13cm in diameter. You will need to stack scraps and re-roll them to get enough rounds. Refrigerate pastry rounds on a tray for 15 minutes, then reroll them in one direction to make them slightly oval shaped. If they feel soft, refrigerate again.
- To make the filling, trim leek, cut down the length, wash well, then slice thinly. Heat a medium frying pan over medium heat and add 1 tablespoon butter, then the leek. Toss leek in butter, season with salt, then add white wine.
- Lower the heat and cook over a gentle heat partially covered with a lid for 12-15 minutes, until leeks have softened. Stir in garlic and rosemary and cook through for 1 minute. Turn off the heat.
- Heat a large frying pan over medium-high heat and add remaining butter. Add mushrooms once it is sizzling and brown quickly on one side. Turn with tongs and brown second side (resist the urge to keep moving them around because you will lower the heat and make them stew instead of brown). Season generously with salt and pepper.
- Mix mushrooms, leeks, parsley and sour cream together. Cool. Preheat oven to 190°C fan-forced.
- Working with one pastry round at a time, put a large spoonful of mixture on pastry, keeping it in from the edge. Brush edge of pastry with a little water and bring the slightly longer ends up to meet in the middle. Press edges together, then crimp with your fingers. Prick pasties several times with a fine skewer near crimped top.
- Make up the rest of the pasties, then transfer to a baking sheet lined with baking paper. If the pastry is soft and limp, chill pasties for 15 minutes.
- Brush pasties with egg wash. Bake for about 25 minutes, or until a good golden brown. Serve hot or warm with your favourite chutney.
ServingSize Makes 6 Item
MUSHROOM PUFF PASTIES (A.K.A. FOOTBALLS) RECIPE – FOOD.COM
Total time: 40 minutes
Prep time: 10 minutes
Cook time: 30 minutes
Yield: 8 serving(s)
|16 ounces frozen puff pastry (I use the Pepperidge Farm and I’m guessing at the size of One Box)|
|1 egg, beaten (I never use the egg)|
|1 small onion, chopped|
|1 small carrot, grated|
|1 small potato, grated|
|3 tablespoons sunflower oil|
|1 cup mushroom, sliced|
|2 tablespoons soy sauce|
|1 tablespoon ketchup|
|dried thyme, generous pinch|
|salt & freshly ground black pepper|
- Defrost the puff pastry for 20-30 minutes.
- Gently fry the onion, carrot, and potato in the oil for about 5 minutes.
- Add mushrooms, soy sauce, ketchup, thyme, and salt & pepper.
- Cook, stirring occasionally, until the vegetables are soft and tender. Let cool.
- Preheat oven to 400°F.
- Cut each sheet of puff pastry into 4 squares.
- Divide the filling among them, placing it to one side across the diagonal. Brush pastry edges with egg (I just use water) and fold over into triangles and press well to seal.
- Put them on baking sheets (if you didn’t make them directly on the baking sheets) and glaze with the beaten egg, if you like.
- Bake for 15-20 minutes, until golden brown.
Calories 395.7, FatContent 27.4, SaturatedFatContent 6.3, CholesterolContent 26.4, SodiumContent 428.5, CarbohydrateContent 31.8, FiberContent 1.7, SugarContent 1.9, ProteinContent 6.3