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» Country Pasties
How To Make
22g (80z) mixed onion, turnip, carrot and potato – peeled and cubed
100g (4oz) cheddar cheese
425g (15oz) wholemeal short crust pastry
Combine the root vegetables, cheddar cheese and sage in a mixing bowl.
Roll out the pastry on a lightly floured surface and cut out four 7in rounds. Brush the edges with water.
Spoon the filling into the centre of each and bring the edges up to form a pasty. Seal the edges well.
Place on a baking sheet and bake in the oven at 200°C / 400°F / gas mark 6 for 15 minutes.
Reduce the heat to 170°C / 325°F / gas mark 3 amd coof for a further 15 to 20 minutes, until the vegetables are tender when tested.