Vegetarian Pasties by The Hairy Bikers

Method

1. Make the pastry and leave it to chill in the fridge for at least a couple of hours to firm up the dough. Preheat the oven to 200°C/Fan 180°C/Gas 6.

2. Bring a saucepan of water to the boil and add salt. Add the celeriac and swede and blanch for 2 minutes, then drain them and put them in a bowl. Leave them to cool completely, then add the onion, cheese, mushroom ketchup and sage. Season with salt and pepper and mix thoroughly.

   • 100g Celeriac (Finely Chopped)
   • 100g Swede (Finely Chopped)
   • 1 Small Onion (Finely Chopped)
   • 50g Cheddar Cheese (Reduced Fat, Grated)
   • 1 tsp Mushroom Ketchup
   • ½ tsp Dried Sage
   • Pinch of Sea Salt
   • Pinch of Black Pepper (Freshly Ground)

3. Divide the dough into 8 pieces and roll each piece into a circle with a 12–13cm diameter – about the size of a saucer. Divide the filling into 8 portions. Take a circle of pastry and place a portion of filling in a line along the middle of the circle. Brush the exposed pastry with the beaten egg, then bring the 2 halves
   together, and seal, crimping the edges Cornish-pasty style. Repeat to make all the pasties, then brush them with beaten egg and place them on a baking tray lined with baking paper.

   • 1 Egg (Beaten, for sealing & glazing)

4. Bake the pasties in the oven for about 45 minutes until the pastry is golden brown and crisp. Transfer the pasties to a cooling rack to cool down so the underside of the pastry doesn’t go soggy. Nice hot or cold.