Everyday Meals

Individual Vegetable Pasties


Hearty vegetable pasties great for when the “hungries” hit!

Prep time:10 mins

Cook time:25 mins

Serves: 6


  • 3 sheets frozen puff pastry, thawed
  • 500g packet frozen Birds Eye Country Harvest - Carrot, Cauliflower & Peas, thawed
  • 300g can Edgell Creamed Corn
  • 1 tablespoon seeded mustard
  • 1 egg, lightly beaten


Step 1

Cut each pastry sheet in half diagonally. Combine Birds Eye Country Harvest vegetables, Edgell Creamed Corn and seeded mustard together in a bowl. Divide mixture into six equal parts.

Step 2

Spoon 1/6 of the mixture over one half of a pastry piece leaving a 2cm border around the edges. Brush edges of pastry with egg, fold pastry in half to form a triangle. Crimp edges of pastry together (see photo) to seal. Repeat with remaining mixture and pastry.

Step 3

Brush pasty with remaining egg. Bake in a preheated oven at 200°C for 25-30 minutes or until golden brown.

Tasty Tip!

Sprinkle pasties with sesame or poppy seeds before baking for some extra crunch.

Individual Vegetable Pasties
User rating:
  • 4

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