Root Vegetable & Greens Pasties

Ingredients

For the pastry:

• 1.5 cups spelt flour
• 1 cup ivory teff flour
• Pinch salt
• 60g ghee, melted
• 1/3(80ml) cup olive oil
• 12Oml water

For the filling:

• 300g pumpkin, peeled
• 200g sweet potato, peeled
• 150g broccoli florets
• 100g peas
• 2 tablespoons basil leaves, shredded
• 1/4 Spanish onion, finely diced
• 1 tablespoon nutritional yeast (or 1/2 cup parmesan)
• 2 (40m1) tablespoons olive oil
• 1 teaspoon chilli flakes, add more or less to taste
• Salt and pepper, to season
• 1 egg, whisked for the eggs wash
• Sesame seeds, to top
• Coriander leaves, to garnish

Method

Method

1. Preheat the oven to 180°C and line a baking tray with baking paper.

To make the pastry

1. Place the Dough Blade attachment onto the large bowl of the Kitchen Wizz Food Processor and add in the spelt flour, teff flour and a pinch of salt. Process for 20 seconds to combine. While the Dough Blade is moving, slowly pour in the ghee, olive oil and water and process for 30 seconds. Scrape any flour off the sides or base of the bowl and process for a further 30 seconds to ensure the dough comes together evenly.
2. Remove the dough and form into a large ball then wrap with cling wrap and allow to rest for 15 minutes. Remove Dough Blade from the bowl.

For the filling

1. Place the Disc Spindle and Reversible Shredder onto the large bowl of the Kitchen Wizz Food Processor and grate the pumpkin, sweet potato and broccoli. Transfer to a large mixing bowl and combine with peas, basil, nutritional yeast or parmesan, onion and olive oil. Mix well and season with salt and pepper and chilli flakes to taste.
2. Divide the pastry mix into 8 balls. Roll out the first ball between two sheets of baking paper until it is approximately 4-5mm thick and oval in shape.
3. Place approximately 3 tablespoons of the vegetable mixture into the centre of the pastry and fold over the pastry shaping it into a triangle. Press the edges together well with your fingers, brush with egg and sprinkle with sesame seeds. Place on prepared baking tray. Repeat with the remaining ingredients.
4. Bake in the oven for 30 minutes or until pastry is golden and filling is cooked/warmed. Garnish with coriander leaves and serve immediately.