Mini Pasties with Veggie Filling
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Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
12
- Ingredients
- 4 cups vegetable oil (for deep-frying)
- 9 ozs ready-rolled Puff pastry
- plain flour (for dusting)
- 2 cooked Beets (finely grated)
- 1 large carrot (peeled and finely diced)
- 1 Tbsp Chives (finely chopped)
- ¾ cup fresh Goat cheese (crumbled)
- salt
- peppers
Preparation steps
1.
Heat the vegetable oil in a large, heavy-based saucepan to 180°C | 350F.
2.
Roll the pastry out on a lightly floured surface to a thickness of 0.5 cm.
3.
Cut into 7-8 cm | rounds and spoon a mixture of the chives, beetroot, goat’s cheese and carrot in each one, seasoning the tops as well.
4.
Fold the pastry over the filling so that you have a semi-circle shape, using a little water to help seal the edge.
5.
Use the tines of a fork to create a shallow pattern at the rim, then deep-fry in batches until golden-brown in colour; 4-5 minutes.
6.
Remove and drain on kitchen paper until cool enough to handle. Cut in half and arrange on serving plates.
