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Mini Vegetable Pasties

May 19, 2016

Woeful Wahaca 

So I finally visited Wahaca, the restaurant by Thomasina Masterchef winner and I was not happy at all.  The food was awfully bland and the service was poor.  Even the cocktails tasted like ash.  Frustrated by such a disappointing meal I decided to recreate a version of one of the empanada dishes which tasted like a Macdonald’s apple pie, it was disgusting beyond all reason.  Trust me it made no sense. And to think I wanted to go there for my birthday.  This pasty recipe is really unique and I think the presentation looked querky and fun.

This recipe was adapted from The Best of Sainsbury’s Vegetarian Cooking (Reed International Books Ltd, 1992).

IMG_6168

Ingredients:

Homemade shortcrust pastry (courtesy of Kamaria’s Kitchen), 1 large sweet potato (boiled till soft and chopped in small pieces), 60g sweetcorn (cooked), 30g green beans (cooked and chopped), 50g cheddar cheese (grated), 1 tbsp caramalised onion chutney, salt and pepper, milk to glaze, parsley to garnish.

Method:

  1. Mix the vegetables together with the cheese, chutney and salt and pepper to taste.
  2. Divide the pastry into small circles.
  3. Add the vegetable mixture in the middle of the pastry.
  4. Create your cute and querky pasties.
  5. Make sure the edges are compressed together and compact.
  6. Use the milk to brush the top of the pastry.
  7. Make slits at the top and place on a baking tray.
  8. Bake in the oven at 180 degrees C for 20 minutes.
  9. When the pastry has cooked garnish with some parsley.
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From → Main Meals, Starters

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