20 minutes bake time
Delicious eaten hot, or cold in a lunchbox the next day. This recipe is a great way of using up leftover vegetables from a Sunday roast!
- 2 x 320g Jus-Rol Shortcrust Pastry sheets
- 1 tbsp vegetable (or olive) oil
- 1 small red onion, finely chopped
- 125g button mushrooms, wiped clean and sliced
- 1 medium-sized potato, peeled, cut into 1 ½ -2cm cubes
- 1 small carrot, peeled, cut into 1cm cubes
- 2 tbsp frozen peas, thawed
- 1 tbsp parsley, chopped
- 2 tbsp spicy brown sauce
- 1 egg, beaten
- Preheat the oven to 200°C (180°C in a fan oven)/ Gas mark 6.
- Put the potatoes and carrots into a pan of water, cover, bring to the boil, and then simmer for approximately 5 minutes, or until the vegetables are just tender.
- Heat the oil in a sauté pan, add the onions and mushrooms and cook for 2 minutes. Add the drained potato, carrots, peas and chopped parsley. Mix well and set aside to cool.
- Unroll each sheet of shortcrust pastry and using a saucer, cut out 3 circles from each sheet of pastry.
- Brush each circle with brown sauce, leaving a clean 1cm edge.
- Divide the filling between the 6 circles, placing it in the centre. Brush ½ way around the edge of the pastry with beaten egg.
- Bring the edges of the pastry to meet at the top, pressing together and downwards to make a firm base.
- Pinch along the top edge to seal and crimp with the thumb and fingers, to create a fluted effect. Brush each pastry with egg and arrange on the baking tray.
- Bake in a preheated oven for 20 minutes, or until the pastry is golden brown.
- Take the pastry out of the fridge and remove from the box approximately 10 minutes before you are ready to use it, as it will be easier to work with.
- Delicious eaten hot, or cold in a lunchbox the next day.
- This recipe is a great way of using up leftover vegetables from a Sunday roast!