Mexican Pasties

I am lucky in that the wonderful guys at granoVita ask me to provide recipes for their website to share with their customers. When I was looking at my next recipe, these were something I had already been planning at the back of my mind. These Mexican pasties are simple to make, but absolutely delicious. They are perfect served both hot and cold.

90 Minutes

Makes 4

? kcal per serving

METHOD

1. Fry the onion and garlic in the oil over a medium heat for 4-5 minutes until the onions have softened.

2. Add the carrot, swede, potato and mushrooms and continue to fry for a further 5-6 minutes allowing for the vegetables to slightly soften. If the mixture starts to become too dry or starts to stick, add a splash of water.

3. Now add all of the other filling ingredients and reduce the heat to low, cover and simmer for 12-15 minutes, until all the vegetables are cooked and the sauce is thick. Allow to cool.

Preheat the oven to 200 degrees Celsius (400 F), Gas Mark 6.

4. To make the pasties, cut each sheet of pastry in half and place a quarter of the mixture in the centre of each pastry square. Fold over the sides to encase the filling, and place fold side down onto a baking sheet lined with non-stick parchment.

5. Brush the pasties with soya milk and bake for 50-55 minutes until golden brown. Can be served hot or cold.

RECIPE NOTES

RECIPE TIPS