Rough puff:
300g Plain flour
pinch of salt150g chilled unslated butter, cubed
about 150ml cold waterFor the filling:
1 large potato, diced
2 carrots, diced
1 onion, diced
Parsley, thyme or chives
1 tsp vegetable stock powder
200g cheddar cheese, grated
30g melted butter
Makes 4
Method:
1. Make the pastry: mix together flour and
salt, then add the butter and rub in. Slowly add the water
and bring the
mixture together to form a dough.
2. Flour a surface, shape the dough in a
rectangle and roll out away from you until about 1cm thick.
Fold the end third
towards you, then the nearest third over that. Give the pastry a quarter turn
and
repeat the process 5 times. Wrap in cling film and rest in the fridge for
at least half an hour.
3. Preheat oven to 190˚C/gas mark 5 and
make
the filling: mix the filling ingredients in a large bowl,
adding the butter
last to help stick it all together.
4. Roll out the pastry to a 3mm thickness.
Use a 19cm plate to cut out four circles. Split the
vegetable mixture between
the four circles, spooning it out onto one half of the pastry. Brush the
edge
of the pastry with water, fold the other half over and crimp the edges to seal.
Put on a lined
baking tray, brush with
egg glaze and bake for about 35-40 minutes.
Note: This is a really great way to make puff pastry with children, and was, quite possibly, the most well received recipe I've ever made.
Recipe is a (very) slight adaptation of Hugh Fearnley-Whittingstall's 'Swede & Potato pasties' found in River Cottage Veg Everyday