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Root Veg Pasties with Griddled Salad

1 hr

4 Servings

Root Veg Pasties with Griddled Salad


Baking tray with parchment, rolling pin, pastry brush, knife, chopping board, griddle/ frying pan, 2 x mixing bowls,


For the pasties:

  • Set oven to 190c/ 375f 

  • Wash and dice all the veg small

  • In a large bowl combine the veg, veg stock and melted butter

  • Chop onion and herbs finely and add to the veg mix

  • Roll pastry out to 2 mm thick, cut into rounds with sharp knife, using a side plate as guide.

  • On a lined baking tray, add the pastry rounds, and fill one half with mixture and sprinkle with cheese

  • Leave a 5cm rim and brush this with egg

  • Fold the pastry over the mixture, using fingers or fork to seal the edge

  • Brush pasty with egg, and using a knife, make 2 small slits in top

  • Place in middle shelf for 30 mins, or until browned and bubbling inside

For the Salsa Verde:

  • Chop shallots finely, add to vinegar

  • Chop herbs, crush garlic

  • In a jam jar add oil, capers, garlic, herbs and lemon juice and zest

  • add the shallots and shake well to combine

For the salad:

  • Slice courgettes finely into lengths (using a mandolin if you have one, or a peeler or knife)

  • Drizzle with oil and griddle or fry lightly

  • Slice avocado

  • Drain liquid from beans

  • In a bowl, add the courgettes, beans, avocado

  • Drizze with salsa verde and serve


Root Veg Pasties

500g block of shortcrust or puff pastry

160g waxy potatoes

160g root veg of choice (carrots/ swede/parsnip/celeriac)

1 small onion/ shallot

1 handful parsley

50g cheddar cheese (optional)

1 tsp veg stock

50g butter

1 egg

Griddled Salad

2 courgettes

1 can white beans

1 avocado

Salsa Verde:

2 shallots

100ml cyder or wine vinegar

1 bunch parsley (100g)

1 clove garlic

1 tbsp capers

100ml olive oil

1 lemon

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