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Give this easy savoury bake a try, using pre-made pastry to save time. Mix mushrooms, fresh greens and Cheddar for the filling, and bake until golden. See method
of the reference intake Carbohydrate 39.5g Protein 17.3g Fibre 9.2g
Heat 25g butter in a frying pan over a medium heat until melted. Add the mushrooms and fry for 5-6 mins until golden and tender, and all the water that comes off them has evaporated. Season and stir in the thyme and garlic. Fry for 1 min more until fragrant.
Add the shredded greens to the pan and pour over the stock. Simmer for 5 mins until the greens are tender and the stock has reduced. Remove from the heat, tip into a bowl and leave to cool for a few mins.
While the filling is cooling, roll out the pastry on a lightly floured work surface to 5mm thickness. Using a bowl or plate with about a 16cm diameter as a template, cut out 4 rounds from the pastry with a sharp knife. Transfer the circles to a baking tray lined with nonstick baking paper.
Heat the oven to gas 6, 200°C, fan 180°C. Stir the cheese into the mushroom filling, then divide the mixture between the pastry rounds, spooning onto one side of each one, leaving a 1cm border around the edge. Brush the border with a little water. Fold the empty pastry side over the filling and crimp the edges with your finger and thumb to seal the pasties.
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Bake for 25-30 mins until golden and crisp. A few mins before they’re ready, boil the peas for 2-3 mins until bright green and tender. Drain well and stir in the 1 tbsp butter and season. Serve alongside the pasties.
Tip: Glaze the pasties with beaten egg or a splash of milk for a more golden finish.
Freezing and defrosting guidelines
The pasties can be made up to the end of step 4 and frozen. Cook the frozen pasties at gas 4, 180°C, fan 160°C for 45-50 mins until golden and crisp, and the filling is piping hot in the centre.
See more Vegetarian recipes
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