250g butter, chilled and diced
500g plain flour
1 egg, beaten
4 tbsp Iced water
1 egg, to glaze
For the filling:
2 medium potatoes, peeled and cut into small chunks
½ onion, peeled and chopped
150g carrot, peeled and cut into small chunks
300g swede, peeled and cut into small chunks
300g frozen peas, thawed
2 tbsp rapeseed oil
16 sage leaves, roughly chopped
2 tbsp cream cheese
Sea salt and black pepper
Preheat the oven to 200°C/Gas 7
Rub the butter into the flour with a pinch of salt using your fingertips, blend in the egg and 4 tablespoons of water to produce a firm dough. Divide the dough into 4, wrap in cling film and chill for 30 minutes.
For the filling; place the potato, swede and carrot onto a baking sheet, drizzle with rapeseed oil and season with sea salt and black pepper and roast for 8 minutes in the oven until soft. Place the vegetables including the peas into a bowl and gently stir in the sage leaves and onion and bind the mixture together with cream cheese.
Roll out each piece of dough on a lightly floured surface, until large enough to make a round of approximately 23cm across. Take a spoonful of the vegetable mixture and place in the centre of each round, leave a margin at the edge. Brush the pastry around the edge with beaten egg and carefully draw the edges together to form a seam across the top, pinch together to seal. Repeat with the remaining dough.
Place the pasties on a baking tray, glaze with egg and bake for 10 minutes, reduce the oven temperature to 170°C/Gas 4 and cook for a further 30 minutes until golden. If cooking too quickly, turn the oven down slightly.
The less water you use when cooking peas, the less vitamin C is lost. Steaming helps to conserve this vitamin.
When boiling frozen peas, add enough water to cover, bring to the boil and then cover and simmer for 3 minutes. To microwave 227 grams (8oz) of frozen peas add 15ml (1 tablespoon) of water, place in a non metallic container and cover. Cook on full power for 4 minutes (750W) or 4 1/2 minutes (650W)