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Winter Pasties

February 8, 2015

Right Back 

A hobby is something you enjoy which keeps you occupied and a passion is something which you always go back to.   Though I have been busy and my technology has been giving me a head literally I still cooked and baked.  I was just waiting for the chance to share my beautiful food with you again.

Winter Pastry

This recipe was taken from Good Housekeeping Cook’s Year (Ebury Press, 1995).

Ingredients: 

700g mixed vegetables including carrots, leeks, courgettes and green peppers, 30ml olive oil, salt & pepper, 225g onions (peeled and chopped), 2 garlic cloves (peeled and crushed), 400g canned chopped tomatoes, 15 ml sun dried tomato paste, 125g gruyere cheese (grated), 200g mascarpone cheese, 50ml single cream, 2tbsps finely chopped fresh chives, 50g pine nuts (toasted), 450g puff pastry 1 egg.

Method:

1. Place the vegetables in a small roasting tin with 15ml olive oil and seasoning.
2. Cook at 200 degrees C for 40 – 45 minutes.
3. Heat the remaining olive oil in a frying pan.
4. Add the onions and garlic and fry for 5 minutes or until lightly coloured.
5. Add the tomatoes ad tomato paste and simmer then set aside for 15 – 20 minutes.
6. Mix 75g gruyere cheese with the mascarpone cheese, single cream and chives.
7. Beat the egg with a pinch of salt.
8. Cut up pastry squares (enough to make vegetable parcels).
9. Place the vegetables in the middle of the pastry.
10. Top with the cheese mixture.
11. Encase the filling with the pastry.
12. Make sure the pastry has no holes.
13. Brush each parcel liberally with the egg.
14. Add the rest of the cheese.
15. Place the pastry on a baking sheet and bake in the oven for 25 to 30 minutes at 220 degrees C.

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From → Main Meals

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