In the past, embarking on a girlie weekend road trip has almost been ruined due to rumbling tums – I did not make the mistake of taking no provisions this weekend. But what is easy to whip up, tasty, mess-free and will satisfy the token veggie and carnivores alike?
The answer is the humble pasty – the little pie you can hold. Not a particularly dainty snack for a group of girlies you may think, but trust me appearances deceive, we are not that ladylike.
For the pastry:
250g plain flour
125g cold butter cubed
handful finely chopped thyme leaves
- Rub together the butter cubes and flour until it resembles breadcrumbs.
- Add the salt, thyme and egg then squidge together, don’t over work it, add a splash of water if it’s a little dry, and then pop the pastry ball in the fridge.
For the filling:
2 red onions
2 sweet potatoes
handful frozen peas
3 gloves garlic
100g Crumbled Feta cheese
4 sprigs of thyme
Pinch of salt
- Peel and chop the sweet potatoes into small cubes, chop up the onions into quarters and then cut those quarters again, keep them chunky to prevent burning.
- Place the onion, sweet potato, thyme sprigs and garlic cloves (slightly bruised) in a roasting pan. Cover with a glug of olive oil and season with salt and pepper. Pop in the oven, pre-heated to 185°c, for approx 40mins or until the sweet potatoes are soft.
- Add the peas at the very end to warm through for a few mins.
Bring it all together:
- Roll out your pastry on a slightly floured surface to the thickness of half a £1 coin.
- Cut around a small plate (I used a dessert plate) to make a disc of pastry.
- Brush the border of the pastry discs with beaten egg, plop some filling on one half and fold the disc over.
- Gentle pinch with your fingers to create a pretty edge and give a final egg wash over the top of the pasties.
- Bake on a baking tray for 20mins at 200°c.
Serve with a green salad sprinkled with pomegranate seeds, they are also great for picnics, light lunches, packed lunches or as a naughty nibble.
- Miss C x