Parsnip, leek, sage & blue cheese pasties
Do something different with parsnips and try combining them with blue cheeses, mushrooms and leeks in these pasties. They’re easy to make ahead and are freezable
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Prep:45 mins
Cook:1 hrs 10 mins
- Serves 6
- Easy
Nutrition per serving
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kcal 344
-
fat 21g
-
saturates 12g
-
carbs 30g
-
sugars 0g
-
fibre 3g
-
protein 7g
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salt 0.44g
Ingredients
- 30g butter
- 2 tbsp olive oil
- 300g parsnips , cut into 1cm cubes
- 100g mushrooms , roughly chopped
- 1 leek , halved and finely sliced
- 8 sage leaves , finely chopped
- 1 tbsp plain flour
- 250ml vegetable stock
- 120g blue cheese , crumbled
- 1 egg , beaten
- 1 tbsp nigella seeds
- 500g plain flour , plus extra for dusting
- 250g cold unsalted butter , cubed
- 1 egg
Method
To make the pastry, tip the flour into a food processor with ½ tsp fine sea salt and the butter. Pulse until it resembles fine breadcrumbs, then add the egg and 6 tbsp cold water. Pulse again and add more water, 1 tsp at a time, until it forms into a ball. Bring together using your hands, cover, and chill for at least 1 hr. Will keep chilled for up to two days.
Heat the butter and oil in a frying pan over a medium heat and cook parsnips, partially covered and stirring occasionally, for 10-15 mins until softened. Stir in the mushrooms and cook for 8-10 mins until most of the water has evaporated. Add the leeks and sage, and turn up the heat to medium-high. Fry for 8-10 mins until the leeks have softened. Sprinkle over the flour and mix, then slowly pour in the stock. Bring to a simmer and season. Cook for 2-3 mins until reduced slightly. Leave to cool.
Lightly dust a work surface with flour and roll out the pastry to the thickness of a £1 coin. Cut out 12cm circles, re-rolling any offcuts, and repeat. Mix the blue cheese with the cooled veg mixture.
Heat the oven to 200C/180C fan/gas 6. Line a large baking tray with baking parchment. Spoon 2 tbsp of the filling over one half of each pastry circle, leaving a 1cm border. Brush egg over the border and fold the bottom half over the filling, flattening it slightly. Crimp the edges and put on the tray. Repeat with the remaining filling and pastry. Brush with the remaining egg and sprinkle over the nigella seeds and sea salt. Will keep frozen for two months.
Bake for 25-30 mins until golden brown (40-45 mins from frozen). Cool for 10 mins before serving. Will keep chilled in an airtight container for up to three days.
