Roast vegetable pasties (Elaine Armstrong, Bendigo)
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Ingredients
1 medium carrot, peeled and chopped
1 large parsnip, peeled and chopped
2 small sweet potatoes, peeled and chopped
1 tblspn extra virgin olive oil
sea salt and cracked pepper
½ cup store bought caramelised onion relish
1 cup frozen peas
1 ½ tblspn chopped rosemary
1 ½ cups aged cheddar cheese, grated
5 sheets store bought shortcrust pastry
1 egg, lightly beaten
Method
Preheat oven to 200C. Place carrot, parsnip and sweet potato on baking tray. Drizzle with oil and sprinkle salt and pepper. Roast for 15 to 17 minutes or until cooked through.
Place roast vegetables in a bowl with onion relish, peas, rosemary and cheese. Cut 10’ x 14’ rounds from pastry. Place ¼ cup of the mixture in centre of each round and brush edges with egg mixture. Fold pastry over and pinch edges to seal. Place pasties on a baking tray lined with non-stick paper and brush with egg, Bake for 20-25 minutes or until golden. Makes 10.
Sponge gingerbread (Sue McGregor, North Bendigo)
Ingredients
1 ½ cups flour
½ teaspoon mixed spice
1 tspn ground ginger
½ teaspoon cinnamon
60g butter
½ cup milk
½ cup golden syrup
½ cup sugar
1 egg
1 tspn bi-carb soda
¼ cup boiling water
Optional 30g almonds or walnuts, 60g raisins or sultanas
Method
Preheat oven to 350C, reduce to 325C as cake cooks. Grease and line a round 18cm or square 15cm cake tin. Sift the flour, spice, ginger and cinnamon and beat the egg.
Cream butter and sugar, add the beaten egg, golden syrup and milk, slowly, blending well. Add nuts or fruit if using and the flour, then the soda dissolved in the boiling water. This is a very thin batter. Bake for ¾ to one hour or until cooked. Cool on cake cooler.
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