Name: Root Veg and Blue Cheese Pasties
Yield: Makes 8 pasties
Ingredients: 150 g Stilton or other blue cheese, crumbled; 100 g onion, cut into small dice; 1 large egg, beaten; 500 g swede and other root veg (about 250 g swede, and the remainder a mix, e.g. parsnip, celeriac and/or carrot), peeled and cut into 1cm dice; salt and black pepper; 1 egg, beaten with a pinch of salt; 500 g plain flour; 250 g cold unsalted butter, cut into small dice; 1 tsp fine salt; 2 large egg yolks

Preparation info

Makes
8
pasties

Difficulty
Medium

Appears in

Autumn and Winter Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

About

At our farm in Devon we make pasties with the crimping on top, but feel free to make a Cornish version with the crimping on the side. These can be made up to the point of baking, frozen, and cooked straight from the freezer, adding 30 minutes to the cooking time. To save time, use shop-bought shortcrust pastry.

Ingredients

For the pastry

500 g plain flour
250 g cold unsalted butter, cut into small dice
1

Method

To make the pastry, put the flour, butter and salt in a food processor and pulse until the mixture looks like fine breadcrumbs. Add the egg and pulse briefly to combine, but don’t overmix. Gradually add 6–8 tablespoons of cold water, stopping the pulsing the moment the mixture starts to come togethe