Sweetcorn pasties

Yield: 4 servings

Measure Ingredient
1 tablespoon Corn oil
250 grams Onion; finely chopped
\N \N ; (8oz)
1 small Potato; peeled and thinly
\N \N ; sliced
3 tablespoons Cooked sweetcorn kernals
1 teaspoon Yeast extract
125 grams Ground cashew nuts; (4oz)
\N \N Salt and freshly ground black pepper
500 grams Vegetable fat shortcrust pastry; (1lb)
2 tablespoons Soya milk for glazing

Heat the oil in a saucepan, add the onions and potato and cook for 2-3 minutes. Add the sweetcorn and cook for a further 1-2 minutes.

Add the yeast extract, ground cashew nuts and seasoning to taste. Allow to cool.

Preheat the oven to 200 C, 400 F, Gas Mark 6.

Roll out the pastry on a lightly floured surface and cut out 8-10, 10cm (4 inch) circles. Place a spoonful of filling on each one, fold over the pastry and seal the edges with a little water.

Place on a lightly greased baking tray, crimp the sealed edge and brush with a little milk.

Place on the middle oven shelf of the preheated oven for 20 minutes until golden brown.

Converted by MC_Buster.

NOTES : Delicious little pasties, ideal for vegans.

Converted by MM_Buster v2.0l.

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