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This healthy, fast and easy to make vegetable and meat pasty pastry recipe makes a great side dish, lunch or meal for a family dinner. This recipe serves 4.
INGREDIENTS:
4 oz. pumpkin, peeled, seeded and diced
4 oz. potatoes, peeled and diced
2 oz. toasted almond slivers
8 oz. thawed puff pastry, rolled out thinly and cut into 4 large circles
1 tsp. salt
1 tsp. black pepper
½ tsp. nutmeg
1 tbsp. sour cream
1 tsp. chicken seasoning
1 egg, beaten
METHOD:
Preheat oven to 400 F (200 C). In a bowl, combine pumpkin, potatoes and almonds slivers. Set aside.
In a separate bowl, thoroughly mix salt, black pepper, nutmeg, sour cream and chicken seasoning. Add pumpkin mixture. Mix well.
Using half the beaten egg, brush the edges of each pastry circle. Spoon equal amounts of pumpkin mixture into centers of circles. Fold circles in half to cover mixture and seal by crimping the edges.
Brush pasties with remaining beaten egg. Bake for 25 –30 minutes in the center of the oven until golden. Serve hot or cold as a snack, kid’s lunch or quick dinner with a salad.
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