There's nothing more delicious to snack on than warm finger foods, especially when it is a pasty filled with melted cheese and the Aussie classic, Vegemite!
- 500 g potatoes, peeled and grated
- 200 g mature cheddar (or vegetarian alternative), grated
- 100 g soft breadcrumbs
- 1 bunch spring onions, thinly sliced
- 2 eggs
- 500 g pack shortcrust pastry
- a little flour, for dusting
- 2 tbsp Vegemite (or vegetarian alternative)
- Put the grated potato, cheese, breadcrumbs and spring onions into a mixing bowl with 1 egg. Sprinkle over 1 tsp salt and plenty of freshly ground black pepper. Mix together.
- Roll out the pastry on a lightly floured surface to just slightly thicker than a $1 coin. Use a 16-17cm saucer or bowl to cut out 6 circles of pastry – you may need to re-roll trimmings to get the last one. Warm the Vegemite in a small pan or in the microwave with a splash of water so it is a bit runnier, then brush over each circle, leaving a 2-3cm border around each edge.
- Divide the filling between the middles of each circle, then beat remaining egg and brush a little around each border. For each, bring up 2 sides of pastry to meet over the filling, and pinch and crimp to seal into a pasty shape. If eating straight away, transfer pasties to a baking sheet and chill while you heat oven to 160C/140C fan. Or leave on the tray, wrap well in cling film and freeze for up to 3 months.
- Brush the pasties all over with more egg. Bake for 50 mins-1 hr until golden brown and crisp. Eat warm, or cool, in the next 24 hrs.
To bake from frozen, leave pasties on a baking sheet, brush with egg as above, then bake as above until golden and the centres are piping hot.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||15.9 g|
|Total carbohydrates||59.8 g|
|- Sugars||3.0 g|
|Dietary fibre||4.4 g|