Saturday, January 3, 2009

Christmas pasties

Inevitably Christmas Day ends and there is food over! We divide the spoils and head home with ham, turkey, chicken, spanakopitta, roast vegetables, pudding, pavlova, berries - and vow that next year we will not bring so much. Well, of course, that remains to be seen. And let's face it, we always say it.

As usual I was responsible for the vegetables and did a tray of delicious vegetables roasted with garlic and rosemary. But people also said they wanted carrots and peas cooked on the stove top. So I did a big pot of those too, thinking that the vegetarians at least would eat them up. The vegetarians didn't seem too keen and like everyone else piled their plates with roast vegetables. One of them even said later she didn't like peas and carrots. Humph. Next year they are not being cooked despite what anyone requests.

Meanwhile, I went home with a big pot of peas and carrots. What could I do with these? Well, initially I stuck them in the freezer and during the week, in response to a moan about them, my friend Sue said the magic word: PASTIES. Now I hadn't made pasties for decades, but it seemed a great idea particularly once I saw a recipe in Stephanie for pasties made with ham, mustard and leeks. So I decided that I would make Christmas pasties with ham, mustard, peas and carrots!


1.5 cups chicken stock
2 potatoes
1 parsnip
2 cups cooked peas and baby carrots
1 egg
Ham cut from ham on bone
Dijon mustard
Puff pastry


Preheat oven to 220 c
Heat stock in pan
Peel and dice potatoes and parsnip and add to stock
Add cooked peas and carrots
Simmer until vegetables are tender
Roll out puff pastry to desired thickness and using dinner plate or smaller plate if desired cut circles for pasties
Beat egg
Place ham at bottom and add dollop of Dijon mustard (or other mustard of choice)
Spoon on vegetables, making sure not to overfill
Brush edges of pastry with beaten egg
Bring the edges together and pinch to form pastry
Brush with beaten egg
Repeat to make as many pasties as desired
Bake in 220 c oven until golden

Enjoy! Be careful not to overfill or the pasties will open up while cooking like mine did. They still tasted delicious but the look left something to be desired. And the rest of the vegetables? Well, given the unseasonal wintery weather, they became part of a vegetable soup. Of that, maybe more anon.

No comments:


Blog Widget by LinkWithin