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Vegetable Pasties


  • 100g butter or margarine
  • 175g wholemeal flour
  • 100g cheddar cheese, grated
  • 50g mixed nuts, chopped
  • 2 tbspns sesame seeds



  • 675g mixed root vegetables (parsnip, swede, turnip, potato, carrot)
  • 1 large onion
  • 50g butter or margarine
  • 25g wholemeal flour
  • 225g tomatoes
  • 300ml vegetable stock
  • 142ml milk
  • 3 tbspns parsley, chopped
  • salt and pepper to taste


Rub the butter into the flour until the mixture resembles fine crumbs. Add the cheese, nuts and sesame seeds.


Chop the vegetables, then melt the butter in a large saucepan and saute the onion until transparent. Add the prepared vegetables and cook over gentle heat, stirring occasionally, for 10 minutes. Stir in the flour, then add the remaining ingredients.


Bring to the boil, reduce the heat, cover and simmer for about 15 minutes, until the vegetables are just tender. Transfer to an ovenproof dish. Press the crumble topping over the vegetables and bake in the oven at 190degC for about 30 minutes, until golden.


Serves 6


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