Mum's Pasties
A community recipe by toowoombagirlNot tested or verified by Nigella.com
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First of all put your potatoes in some boiling water and cook until done then mash until smooth, add the butter and the milk and season well, mashed potato can take it. Place in a big bowl. Now place all of the other vegetables in a steamer and cook until still slightly crunchy. When the vegetables are done add them to the bowl with the potatoes with the chicken, the fresh herbs and stir well then taste and see if it needs any additional seasoning. Let it cool in the fridge for an hour or so, it needs to be very cold so it doesn't melt the pastry when you go to fill them. Now once your filling is cold get you pastry sheets out of the freezer to start thawing lay them out for a couple of minutes and when they are almost thawed lay a damp tea towel over the top so they don't dry out while you are making the pasties. Now all you have to do is cut the sheet of pastry that you want to use first and into four squares take one square and place a couple of spoonfuls of your potato mix on the middle of one side and brush around the edge of the square with some water now fold your pastry over the filling so you have a little rectangular pasty, now get a fork and press it around the edge of your pasty so you have little lines coming out from around your filling. Place on a baking sheet lined with baking paper and place in the oven and cook for 30 minutes at the most but check at fifteen and turn, then keep checking every five minutes you don't want them to burn, (it really depends on your pastry), they should be a light golden colour and nice and puffed.
First of all put your potatoes in some boiling water and cook until done then mash until smooth, add the butter and the milk and season well, mashed potato can take it. Place in a big bowl. Now place all of the other vegetables in a steamer and cook until still slightly crunchy. When the vegetables are done add them to the bowl with the potatoes with the chicken, the fresh herbs and stir well then taste and see if it needs any additional seasoning. Let it cool in the fridge for an hour or so, it needs to be very cold so it doesn't melt the pastry when you go to fill them. Now once your filling is cold get you pastry sheets out of the freezer to start thawing lay them out for a couple of minutes and when they are almost thawed lay a damp tea towel over the top so they don't dry out while you are making the pasties. Now all you have to do is cut the sheet of pastry that you want to use first and into four squares take one square and place a couple of spoonfuls of your potato mix on the middle of one side and brush around the edge of the square with some water now fold your pastry over the filling so you have a little rectangular pasty, now get a fork and press it around the edge of your pasty so you have little lines coming out from around your filling. Place on a baking sheet lined with baking paper and place in the oven and cook for 30 minutes at the most but check at fifteen and turn, then keep checking every five minutes you don't want them to burn, (it really depends on your pastry), they should be a light golden colour and nice and puffed.
Introduction
These are so great and kids love them (trust me they won’t even notice all the vegetables because they taste so good) they’re also very easy to make because you don’t have to make your own pastry. You can also get kids to help you by pressing the edges around so you don’t have to do everything and they get to help.
These are so great and kids love them (trust me they won’t even notice all the vegetables because they taste so good) they’re also very easy to make because you don’t have to make your own pastry. You can also get kids to help you by pressing the edges around so you don’t have to do everything and they get to help.
Ingredients
Serves: 4
Metric
Cups
- 4 sheets puff pastry
- 1 kilogram potatoes (peeled and chopped)
- 2 knobs of butter
- 2 shots milk
- 1 pinch of Maldon salt
- 1 pinch of black pepper
- 2 onions
- 2 leeks
- 4 carrots (peeled and diced)
- 2 courgettes (diced)
- 125 millilitres peas (fresh or frozen)
- 125 millilitres sweetcorn (fresh or frozen)
- 125 millilitres chicken (shredded - optional)
- 250 millilitres fresh herbs Chopped)
- 4 sheets puff pastry
- 2⅕ pounds potatoes (peeled and chopped)
- 2 knobs of butter
- 2 shots milk
- 1 pinch of sea salt flakes
- 1 pinch of black pepper
- 2 onions
- 2 leeks
- 4 carrots (peeled and diced)
- 2 zucchini (diced)
- ½ cup peas (fresh or frozen)
- ½ cup sweetcorn (fresh or frozen)
- ½ cup chicken (shredded - optional)
- 1 cup fresh herbs Chopped)
Method
Mum's Pasties is a community recipe submitted by toowoombagirl and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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