Kid-friendly (and fussy toddler approved!) Hidden Vegetable & Lamb Pasties… 10 minutes preparation time and the perfect freezer-friendly snack!
Who else grew up eating homemade pasties!!?? I certainly did! They were the perfect weekend lunch, lunch box treat or after-school snack… and even now, they’re just as good (maybe even a bit better!!!).
For me, homemade pasties have always been ALL about the pastry!! It’s got to be crispy, crunchy, flakey and oh-so-delicious. Pastry. Pastry. PASTRY!!!!!!!
But now that I’m a Mum… things like vegetables also play a big part! Now my pasties have to have the BEST pastry – but also lots of hidden little vegetables inside!
To make these Hidden Vegetable & Lamb Pasties, I’m a bit sneaky and grate my vegetables finely in a food processor or a Thermomix. Sure you could grate them by hand (please feel free too… I’m just a bit lazy when it comes to grating veggies!). But by grating the veggies, any fussy little people in your house will be none the wiser!
This Hidden Vegetable & Lamb Pasties recipe makes 8 BIG pasties which is the perfect number for hungry families! But if you end up with some leftovers… fear not! Pop them in an airtight container in the freezer for handy little snacks.
For more yummy snack recipes, check out out Thermomix Lunch Box Snacks Cookbook filled with HEAPS of sweet & savoury recipes for kids! Just $16.95!
Hidden Vegetable & Lamb Pasties
Ingredients
- 8 sheets puff pastry, defrosted
- 1 onion diced
- 3 potatoes
- 2 carrots
- 500 g lamb mince
- 1/2 cup peas and corn frozen
- 1 tbs Worcestershire sauce
- 1 tsp vegetable stock powder
- 1 egg lightly beaten
- sesame seeds to sprinkle
Instructions
Conventional Method
- Preheat oven to 200 degrees celsius (fan-forced).
- Place the peeled onion, potatoes and carrots into a food processor and mix until finely shredded. Place into a large bowl.
- Add the lamb mince, frozen peas and corn, Worcestershire sauce and vegetable stock and mix to combine.
- Use a dinner plate to cut 1 large round out of each pastry sheet.
- Divide the mixture between half of each circle, brush the edge with egg and fold over to seal. Use a fork to create a crinkled sealed edge.
- Brush the pastry with egg and sprinkle with sesame seeds.
- Bake for 30 minutes or until golden brown and cooked through.
- Serve hot with tomato sauce or chutney.
Thermomix Method
- Preheat oven to 200 degrees celsius (fan-forced).
- Place the peeled onion, potatoes and carrots into the Thermomix bowl and chop on Speed 8, 8 seconds.
- Add the lamb mince, frozen peas and corn, Worcestershire sauce and vegetable stock and mix on Reverse, Speed 4, 10 seconds. Scrape down the sides of the bowl and repeat until combined (you'll need to use the spatula to help mix).
- Use a dinner plate to cut 1 large round out of each pastry sheet.
- Divide the mixture between half of each circle, brush the edge with egg and fold over to seal. Use a fork to create a crinkled sealed edge.
- Brush the pastry with egg and sprinkle with sesame seeds.
- Bake for 30 minutes or until golden brown and cooked through.
- Serve hot with tomato sauce or chutney.
Nutrition
Would the flavour combination be fine with Beef Mince?
Absolutely!
Just checking that you don’t need to brown the lamb mince before placing in the pastry.
Hi Lynda, you can if you prefer – but you don;t need to!
Could you make these vegetarian? Or does the Lamb really add a lot to each?
Hi Kiarne, you can absolutely make vegetarian pasties! xx
Hi Lucy, should these be frozen old or uncooked? Will the pastry be soggy when defrosted?
Hi Jamie, you can freeze them uncooked or cooked. Allow them to defrost before cooking/reheating and they shouldn’t be soggy!