Vegetarian Sweet Potato and Feta Pasties

In the past, embarking on a girlie weekend road trip has almost been ruined due to rumbling tums – I did not make the mistake of taking no provisions this weekend. But what is easy to whip up, tasty, mess-free and will satisfy the token veggie and carnivores alike?

The answer is the humble pasty – the little pie you can hold. Not a particularly dainty snack for a group of girlies you may think, but trust me appearances deceive, we are not that ladylike.

For the pastry:

250g plain flour

125g cold butter cubed

1 egg

pinch salt

handful finely chopped thyme leaves

  1. Rub together the butter cubes and flour until it resembles breadcrumbs.
  2. Add the salt, thyme and egg then squidge together, don’t over work it, add a splash of water if it’s a little dry, and then pop the pastry ball in the fridge.

For the filling:

2 red onions

2 sweet potatoes

handful frozen peas

3 gloves garlic

100g Crumbled Feta cheese

4 sprigs of thyme

Twist Pepper

Pinch of salt

  1. Peel and chop the sweet potatoes into small cubes, chop up the onions into quarters and then cut those quarters again, keep them chunky to prevent burning.
  2. Place the onion, sweet potato, thyme sprigs and garlic cloves (slightly bruised) in a roasting pan. Cover with a glug of olive oil and season with salt and pepper. Pop in the oven, pre-heated to 185°c, for approx 40mins or until the sweet potatoes are soft.
  3. Add the peas at the very end to warm through for a few mins.

 Bring it all together:

  1. Roll out your pastry on a slightly floured surface to the thickness of half a £1 coin.
  2. Cut around a small plate (I used a dessert plate) to make a disc of pastry.
  3. Brush the border of the pastry discs with beaten egg, plop some filling on one half and fold the disc over.
  4. Gentle pinch with your fingers to create a pretty edge and give a final egg wash over the top of the pasties.
  5. Bake on a baking tray for 20mins at 200°c.

Cutting out pastry

Cutting out rounds of pastry

Pasty filling

Pasties ready for the oven.

Sweet potato pasties

Serve with a green salad sprinkled with pomegranate seeds, they are also great for picnics, light lunches, packed lunches or as a naughty nibble.

– Miss C x