Cheese and pickle pasties recipe

  • Serves 8
  • 20 mins to prepare and 25 mins to cook
  • 334 calories / serving
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HE CHEESEPICKLEPASTY

Try these veggie pasties for a tasty lunch or pack up for a summer picnic. Made with ready-made pastry they are easy to prepare, and have a deliciously sweet and tangy butternut squash, Cheddar cheese and pickle filling.

  1. Preheat oven to gas 6, 200ºC, fan 180ºC
  2. Place onion, potato and squash in a pan with just enough boiling water to cover. Lid on bring to the boil and simmer for about 5 minutes to soften slightly. Drain and allow to cool slightly.    
  3. Place in a large bowl the cheese, pickle and cooled onion, potato and squash. Combine together. Roll out the pastry and use a bowl to cut around (about 15cm in diameter). Cut the pastry into about 8 rounds (you will need to re-roll).  
  4. Brush the edges of the pastry with water. Place a spoonful of the mixture into the centre and fold over the pastry to contain the mixture. Press the edges of the pastry to seal and lightly press with a fork to seal the edges, then pinch the pastry to make a crimp pattern. Repeat making about 8 pasties.  
  5. Place on a nonstick tray and brush the edges with beaten egg. Cook in a preheated oven for about 25 minutes until golden and flaky. Remove from oven and allow to cool slightly before serving. Delicious hot or cold!  

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  • Ingredients

  • 1 small onion, finely chopped
  • 1 small potato, cut into small dice
  • 75g(3oz) butternut squash, peeled and cut into small dice
  • 75g(3oz) strong Cheddar cheese, cubed
  • 3tbsp sweet pickle
  • 500g flaky pastry
  • Egg for glazing
  • Milk for glazing
  • Energy 1390kj 334kcal 17%
  • Fat 23g 33%
  • Saturates 8g 41%
  • Sugars 3g 4%
  • Salt 1.1g 18%

of the reference intake
Carbohydrate 26.9g Protein 6g Fibre 1.7g

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