Breakfast pasties
Jazz up your weekend breakfast with our epic mash-up of a classic fry-up and a traditional handheld British pie
Cumin spiced swede and gouda pasties
Serves 4
Easy
Prep:
Cook:
plus chilling
Swede makes a great filling for a hearty veggie pasty, while cumin seeds add a lovely warmth and fragrance
Skip to ingredients
- 150g swedepeeled
- 100g potatoespeeled
- 1 sheet of all-butter shortcrust pastry
- ½ onionfinely chopped
- ½ tsp cumin seedsplus extra for the top
- pinch of chilli flakes (optional)
- 75g goudagrated, plus extra for the top
- 1 eggbeaten, to glaze
Nutrition: per serving
- kcal499
- fat32g
- saturates14g
- carbs38g
- sugars3g
- fibre5g
- protein12g
- salt1g
Method
step 1
Heat the oven to 200C/180C fan/gas 6. Cut the swede and potatoes into 2cm cubes. Cut the pastry into quarters. Toss together the veg, onion, cumin, chilli (if using), some salt and lots of black pepper, then toss through the cheese.
step 2
Divide the mixture between the four pastry squares, making a mound slightly off centre on each square. Brush the edges with egg then fold over the pastry to seal in the fillings and crimp. Glaze all over with egg then chill for 10 mins. Glaze again then poke a hole in the pastry and sprinkle with a bit more cheese and a few cumin seeds.
step 3
Put on a lined baking sheet and bake for 15 mins then turn down the oven to 180C/160C fan/gas 4 and bake for 10-15 mins until deep golden. Serve warm.
