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Mushroom & Sweet Potato Pasties

A hearty dish full of veggie goodness and which will leave you feeling satisfied
Difficulty Level: Moderate
Makes: 6-8

Ingredients

400g of mushrooms (any type)
A medium sweet potato, peeled and cut into 1cm cubes
1 large brown onion, diced
1 large egg, beaten
4 large sheets of shortcrust pastry (homemade or frozen and thawed)
1 teaspoon of paprika
1 teaspoon of cumin
1 tablespoon of salt
1 sprig of fresh rosemary, leaves picked

Method

  1. Tear the mushrooms in a bowl, sprinkle with salt and scrunch together. Leave for 20mins, scrunching occasionally
  2. Pre-heat oven to 180 C
  3. Return to the mushrooms, which should now feel soggy. Wrap them in a tea towel and squeeze out the liquid. Return them to the bowl and mix in the potato, onion and herbs
  4. Cut the pastry sheets diagonally so that you end up with 8 triangles
  5. Take a triangle and dollop 1 large spoon of filling on 1 half of the pastry. Wrap over the other half, seal it and brush the top with egg. Repeat with remaining triangles, placing them on a baking tray
  6. Bake for 40mins or until golden