Veggie Pot Pie Pasties

By sidecars

Ingredients

• 1 small onion
• 1 small carrot
• 3 cloves garlic
• 1 small head broccoli
• 1 tbsp oil
• 150 ml vegetable stock
• 100 g tinned corn kernels (drained)
• 1/2 tsp dried oregano
• 15 g butter
• 1 tbsp flour
• 150 ml milk
• Pinch nutmeg
• Salt
• Black pepper
• 375 g ready-rolled shortcrust pastry
• 1 tbsp extra milk for sealing the pastry

Details

Servings 6
Preparation time 25mins
Cooking time 55mins
Adapted from amuse-your-bouche.com

Preparation

Step 1

Instructions
Cut the onion and carrot into small dice, and mince the garlic. Cut the broccoli into small florets (you can also cut up some of the stalk if you like, although I found that just the florets themselves were enough).
Heat the oil in a large frying pan, and cook the vegetables over a medium-low heat for 5 minutes, stirring regularly. Add the stock, corn and oregano, and cover the pan. Leave to simmer, stirring occasionally, for another 5-10 minutes until the vegetables are fairly soft (they will cook a little more in the oven so it doesn't matter if there is still a slight crunch).
Meanwhile, melt the butter in a saucepan, and add the flour. Cook over a very low heat, stirring constantly, for 1-2 minutes to cook the flour. Add the milk a dash at a time, whisking continually to create a smooth mixture each time before adding more.
When all the milk has been added and the mixture is smooth, add a pinch of nutmeg and the vegetable mixture. Mix well to combine and season to taste. If the mixture looks a little wet, simmer it gently, stirring often, for a while until it thickens to the desired consistency - you want it to be saucy, but you should be able to dollop it without it spreading out too much (a little spread is fine!). If the mixture looks too dry, just add a dash more water or milk.
Heat the oven to 200°C (Gas Mark 6 / 400°F).
Roll out the shortcrust pastry (I find that ready-rolled pastry is usually a little too thick - it only needs to be about 3mm thick) on a well-floured surface, and cut into 6 rectangles measuring approximately 15x10cm.
When the filling mixture is at the desired consistency, scoop around 2 tablespoons onto one of the pastry rectangles - just to one side of the centre. Fold the pastry in half over the filling, and seal with a small amount of milk (I find it easiest to pour a tiny bit of milk into a ramekin, and then just dip my finger in it and use my finger to wet the edge of the pastry). Use a fork to press around the edge to seal the parcel further. Carefully transfer the pasty to a lined baking tray (alternatively, you can construct your pasties straight onto the tray - this is easier, but you will probably need to overlap them before you fold them, so it takes a bit more organisation). Repeat with the remaining 5 rectangles of pastry. Prick each pasty once or twice on top with a fork.
Bake in the oven for around 30 minutes, until golden brown. Transfer to a rack to cool, or eat immediately (I preferred them after they'd cooled for just 10-15 minutes or so).

Instructions