Vegetable pasties are so easy and can be cooked from frozen, just brush with a beaten egg and pop in the oven for 45 minutes. They are a slight variation on Hugh Fearnely-Whittingstall's excellent vegetable pasties. I use a food processor to chop the vegetables up very small as I find children prefer this. If you don't have a food processor, you can chop by hand. Larger chunks of vegetables may need slightly longer to cook.
Using a food processor, blitz the vegetables into very small pieces about 2 - 3 mm square. Alternatively chop them as small as you can.
Mix the vegetables together with the herbs, bouillon powder, cheese and salt and pepper.
Melt the butter and mix it into the vegetables to bind everything together.
On a lightly floured surface, roll out the pastry to about 3mm thickness. Using a side plate, cut out 4 circles. You can make smaller ones for younger children.
Spoon the vegetable mixture on to one half of each circle, keeping it about 1cm away from the edge.
Brush the edges with a little water, then fold the other half of the pastry over the filling to form a semi-circle. Press the edges together with a fork to seal it. They can be frozen at this point.
Place the pasties on a baking tray lined with baking paper and brush each one with the beaten egg. Bake for 30 - 35 minutes until the pastry is golden brown.
Grate the carrot and beetroot (wear rubber gloves if you don't want pink hands) and mix together.
Serve the pasties together with the carrot and beetroot salad.
This is a little footnote. I had some vegetable mix left over today after making these pasties, so I fried it up, added some stock, let it simmer for 15 minutes then put it through the food processor. It was the most amazing soup, so I just had to let you know!
Notes
In a hurry or not all eating together?These can be assembled in advance and cooked when ready. They can also be re-heated.The pasties can be frozen for 1 month.[nutrition-label]