Mushroom, swede, potato, onion and rosemary pasties makes 4

Rescaled from 8 servings.

Nice vegetarian pasties, have them with mash and gravy.

They can be cooked from frozen, just bake for 1 hour instead. Always freeze them on baking parchment! You might think that they would come off a plastic chopping board easily, but you'd be wrong.

The salt is there to extract water from the mushrooms; after draining they should weigh about 400g.

Supposedly it should be 160C for a fan oven, but 180C works fine...

1⁄2 egg beaten
pastry divide roll into 20cm rounds pile on one side leaving 2.5cm gap brush exposed pastry fold over and press edges together, crimping to seal brush bake 180C for 40 minutes on a lined baking sheet
250g
  • 1⁄4kg
  • 0.551lb
  • 8.82oz
 strong flour 		rub in make a dough wrap in cling-film chill 1 hour
pinch of salt
125g
  • 1⁄8kg
  • 0.276lb
  • 4.41oz
 unsalted butter
100ml
  • 0.1l
  • 6 2⁄3tbsp
  • 20tsp
  • 0.423cup
  • 0.176pint
 cold water
filling divide
250g
  • 1⁄4kg
  • 0.551lb
  • 8.82oz
 mixed mushrooms 		chop or tear into bowl scrunch together and leave for 30 mins squeeze and drain to remove liquid mix
7 1⁄2g
  • 0.007kg
  • 0.017lb
  • 0.265oz
 sea salt
100g
  • 0.1kg
  • 0.22lb
  • 3.53oz
 swede 		chop into small pieces
200g
  • 1⁄5kg
  • 0.441lb
  • 7.05oz
 potatoes
1⁄2 onion
1⁄2 pinch dried rosemary
black pepper
0.25 egg
0.25 egg