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!
Vegetable & Lamb Pasties
- 1 tbs olive oil
- 1 onion finely diced
- 3 small potatoes very finely diced
- 2 carrots very finely diced
- 500 g lamb mince
- ½ cup peas and corn frozen
- 3 tbs Worcestershire sauce
- 3 tbs tomato sauce
- 1 tsp vegetable stock powder
- 2 tsp cornflour dissolved in ¼ cup water
- 8 sheets puff pastry defrosted
- 1 egg lightly beaten
- sesame seeds to sprinkle
- Preheat oven to 200 degrees celsius (fan-forced).
- Heat the olive oil in a large saucepan or pot over medium heat. Add the onion, potatoes, carrots, lamb mince, peas and corn and cook for 5 minutes or until the vegetables have just started to soften.
- Add the Worcestershire sauce, tomato sauce, vegetable stock and cornflour powder (dissolved) and cook for a further 2 minutes or until the sauce has started to thicken.
- Use a small round plate or bowl to cut 2 large circles out of each pastry sheet. This will give you 16 small pasties. Alternatively you can use a large round plate to cut 1 circle from each pastry sheet giving you 8 large pasties.
- Place a scoop of the mixture on one 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.