Irish Vegetable and Cheddar Pasties with Side Salad
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Ingredients
- 2 ready-rolled shortcrust pastry
- 250 g potato, peeled and finely diced
- 1 carrot, grated
- 150 g swede, finely diced
- 150 g mature cheddar, grated
- 1 egg, beaten
- 100 g mixed salad leaves
Nutrition (per serving)
- Calories
- 1372 kcal
- Protein
- 28.5 g
- Carbohydrate
- 128.3 g
- of which sugars
- 7.3 g
- Fat
- 79.8 g
- of which saturates
- 38.6 g
- Fibre
- 8.1 g
- Salt
- 3.28 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6). Mix the potato, carrot and swede with the cheddar, season well.
- 2
Cut the pastry into 8 rounds using a bowl as a guide.
- 3
Divide the filling between the rounds, fold over and crimp the edges to seal.
- 4
Brush with the beaten egg and place on a lined baking tray.
- 5
Bake for 30-35 minutes until golden and the vegetables are tender.
- 6
Serve with the salad leaves.
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