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Cheesy Vegetable pasties

Cheesy vegetable wholemeal pasties which make a perfect al-fresco snack. Make a batch and watch them disappear.


123g plain wholemeal flour
125g plain white flour
150g unsalted butter, cut in to small cubes
3-4 tablespoons of water

3 tbsp of olive oil
1 small onion (chopped)
225 ml milk
80g of cheddar cheese
1 carrot (grated)
130g broccoli (cut in to small pieces)
1 small potato (finely diced)
50 g of frozen peas
beaten egg to glaze


Step 1

Mix together the wholemeal and white flour, add butter and whizz in food processor until the mixture looks like fine breadcrumbs. Add water and work until the mixture becomes a smooth dough. Wrap and chill.

Step 2

Heat the oil in saucepan. Add the onion and fry for 3-4 minutes. Stir in the flour, then add the milk, cheese, potato, broccoli, carrot and peas. Bring to the boil and cook for 2 minutes, stirring all the time, until the sauce has thickened. Leave to cool.

Step 3

Divide the dough in to 8 portions. Roll out each piece to the size of a small plate. Trim edges and brush with beaten egg. Divide the filling between the pastry rounds, placing it in the middle. Bring the edges of the pastry up over the filling and press together to make a pasty shape.

Step 4

Transfer to a greased baking sheet and brush with beaten egg. Bake in a preheated oven at 200C for about 25 minutes or until golden brown. Allow to cool and serve with a tomato salad! Yummy!

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