Mushroom, Onion, Sweet Potato & Tarragon Pasties
Ingredients
- 1 small/medium Roasted sweet potato
- 2 medium/large red onions
- 1 punnet of chestnut mushrooms
- 2 teaspoons of red onion chutney
- 1/2 teaspoon dried tarragon
- A splash of oil in the pan
Preparation
Sautée everything in a pan till all veg are soft
Allow to cool
Make approx 400g short crust pastry, or ready made roll out shortcrust (Sainsbury’s 375g) When cool save two tablespoons of filling
Place filling onto pastry which is cut into squares and fold over to make a triangle (or make in regular pie dishes) bake for 15-20 mins at 200 or 180 fan oven
Make gravy by using the saved filling, then adding vegetable stock water from steamed veg (about 700mls) one table spoon of cornflour, one dessert spoon of vegetable stock (I use Swiss marigold or two veg stock cubes) liquidise with hand blender
Don’t forget if you don’t like tarragon you can use sage or thyme