EAT FRESH & FEEL GOOD
Nutritional Therapy and Feel Good Food
Lucie Simon BA, Dip NT, mBANT
Root Veg Pasties with Griddled Salad
1 hr
4 Servings

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