Ingredients
2 tbsp olive oil
1 brown onion
diced
1 carrot
diced
1 celery
diced
3 bacon
trimmed and chopped into small pieces
1 tbsp thyme leaves
1 potato
peeled and diced
1 x 400g tin chopped tomatoes
4 frozen shortcrust pastry
1 egg
beaten
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Contains Soy
Equipment
- 1 saucepan
- 1 fork
- 1 side plate (as guide)
Instructions
- Heat the olive oil in a saucepan over medium heat. Cook the onion, carrot and celery for five minutes or until soft, stirring regularly.
- Add the bacon and thyme and cook for another few minutes.
- Now add the potato and tomato and about half a cup of water and bring to a gentle simmer. Cook for about 20 minutes, or until the potato is soft. You may need to add more water if the mixture is looking too dry.
- Meanwhile, thaw the pastry sheets and preheat the oven to 200°C.
- Cut each sheet into large rounds – a side plate can be used as a guide to slice around. Reserve the leftover pastry for another time.
- Let the vegetable mixture cool a little and then spoon about half a cup of the mixture just off centre on each of the pastry rounds.
- Fold over to create a semi-circle. Crimp down the pastry edges with a fork and brush with the egg.
- Bake for 15 minutes or until golden brown.
Notes
Tip
This recipe was created by Sophie Hansen.
Variation
You could add some sliced button mushrooms to the vegetable mix.
Variation
Want to make these pasties even more filling? Add a handful of red lentils at the same time as the potatoes.
