Ingredients
1 small orange sweet potato
peeled, coarsely chopped
1 small carrot
peeled, finely chopped
1 desiree potato
peeled, finely chopped
1 cup frozen peas
125g can corn
rinsed, drained
1 cup cheddar
coarsely grated
2 eggs
lightly whisked
3 ready-rolled frozen shortcrust pastry
just thawed
2 tsp sesame seeds
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Contains Sesame
Equipment
- 1 oven tray
- 1 baking paper
- 1 medium saucepan
- 1 heatproof bowl
- 1 fork
- 1 pastry cutter
Instructions
- Preheat oven to 240C. Line an oven tray with baking paper.
- Cook sweet potato in a medium saucepan of boiling water for 10 minutes or until tender. Drain well. Transfer to a heatproof bowl.
- Use a fork to mash the sweet potato until smooth. Set aside to cool in the bowl.
- Cook carrot and potato in a medium saucepan of boiling water for 5 minutes or until tender. Drain well. Set aside for 5 minutes to cool slightly.
- Add carrot mixture, peas, corn, cheese and 1 egg to the sweet potato and stir to combine. Season with salt and pepper.
- Use a 12cm-diameter pastry cutter to cut 12 discs from the pastry sheets.
- Spoon the vegetable mixture evenly among the pastry discs. Brush the edges of the pastry lightly with the remaining egg. Fold the pastries in half to enclose the filling. Use your fingertips to gently press the edges together to seal.
- Place the pasties on the lined tray and lightly brush with the remaining egg. Sprinkle with sesame seeds.
- Bake in the oven for 15 minutes or until golden brown and cooked through. Remove from oven and set aside to cool.
Notes
Storage
Once completely cooled, wrap in baking paper, and store in the fridge ready for the lunchbox.
