Broccoli and Mushroom Pasties


makes 4
2 oz (50 g) unsalted shelled pumpkin seeds,
finely ground 4 oz (100 g) plain wholemeal flour
1 3/4 cup (170 g) 6 1/2 oz plain flour (All purpose)
175 g (6 oz) polyunsaturated margarine
fresh coriander, to garnish

for the broccoli and mushroom filling

4 oz (100 g) broccoli, cut into florets
4 oz (100 g) mushrooms, sliced
40 g (1 1/2 oz) frozen sweetcorn kernels, thawed
25 g (1 oz) polyunsaturated margarine
1 tbls (15 g) 1/2 oz plain wholemeal flour
1 tbls (15 g) 1/2 oz plain flour (All purpose)
1 cup (8 fl oz.) semi-skimmed milk
2.5 - 5 ml (1/2 - 1 tsp) grated nutmeg
pepper, to taste


1. Lightly grease a baking sheet and set aside.

2. Put the pumpkin seeds and flours into a mixing bowl.

3. Rub in the margarine until the mixture resembles fine breadcrumbs.

4. Mix to a smooth and pliable dough with about 60-75 ml (4-5 tbsp) cold water.

5. Knead well. Wrap and chill for 30 minutes.

6. Cover the broccoli and mushrooms with boiling water. Leave for 2 minutes, then drain well.

7. Mix in the sweetcorn kernels.

8. Melt the margarine in a small saucepan, stir in the flours and cook for 2 minutes.

9. Remove from the heat and gradually stir in the milk, then return to the heat and cook, stirring, for 2-3 minutes or until the sauce thickens.

10. Cook for a further 1 minute.

11. Stir in the nutmeg and seasoning. Mix in the vegetables. Leave to cool.

12. Roll out the dough on a lightly floured surface and cut into four 18 cm (7 inch) rounds.

13. Divide the filling between the rounds.

14. Dampen the edges with cold water, fold over to form a seam and pinch together.

15. Place on the prepared baking sheet.

16. Bake at 200°C (400°F) mark 6 for 25 minutes or until the pastry is cooked and golden brown.

Serve hot or cold.

What did you think?

2 people have helped to review this recipe. Thankyou!

Contact us
Advertise with us

Sign up to the newsletter for updates and new recipe ideas.
Add a recipe
Copyright © 2003 - 2010 www.cookitsimply.com - All Rights Reserved