Vegetable Pasty

by Jo 

makes 2

These pasties can be served hot or cold.  You could make large ones like below or cut smaller circles to make mini versions that are great for picnics or parties.  Other veggies would work well too such as sweet potato and pumpkin.
 
1 large potato, diced
½ swede, diced
½ carrot, diced
4-5 green beans, chopped
½ onion, diced
 2 sheets puff pastry
2 tsp vegan margarine
Salt and pepper

Heat oven to 180°C.

Find a plate that just fits inside the pastry sheets and then cut around it to give you two pastry circles.

Mix the vegetables together and season with salt and pepper.

Divide the mixture equally between the two circles and place a teaspoon of margarine in each one.

Wet the edges of the pastry and fold over to make a semi circle (be careful not to break the pastry).  Press the edges together well and make a small hole in the top of each pasty (with a sharp knife or fork).

Place on a baking tray and bake in oven until golden brown (about 30-45 minutes).

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