Summer vegetable pastries recipe

Recipe for summer vegetable pastries in our easy vegetarian recipes collection.

Recipe ingredients

• 1 recipe wholewheat pastry
• Beaten egg to glaze
• Filling:
  • 1 cup potatoes, diced
  • 4 baby carrots, sliced
  • 1/4 cup garden peas
  • 2 baby courgettes, sliced
  • 2 stalks celery, sliced
  • 1/2 green pepper, diced
• Cheese sauce:
  • 2 tablespoons butter
  • 4 tablespoons untreated, unbleached, white flour
  • Up to 1 1/4 cups milk
  • 1/2 cup Cheddar cheese, grated
  • Salt and freshly ground black pepper

How to make summer vegetable pastries

• Make the pastry.
• Preheat the oven to 350 degrees F.
• Boil the potatoes and carrots in salted water until just tender.
• In another pan, boil the remaining vegetables for about 2 minutes. Drain.
• To make the cheese sauce, melt the butter in a heavy-bottomed pan, stir in the flour and gradually add half the milk, stirring.
• Add the cheese. Stir until melted.
• Add a little more milk, and season to taste.
• Do not make the sauce too thin or it will pour out of the pastry shells.
• Mix sauce into vegetables to coat them generously.
• Divide the pastry into 4 balls and roll out.
• Share the mixture between the pastry rounds.
• Crimp together to form pasties and brush with beaten egg.
• Put the pasties on a baking tray and bake in the oven for 30 minutes or until the pastry is cooked.

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