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Summer Vegetable Pasties

ingredients

makes 4
350 g (22 oz) Shortcrust Pastry
beaten egg to glaze
100 g (4 oz) potatoes, diced
4 baby carrots, sliced
50 g (2 oz) shelled peas
2 courgettes, sliced
2 sticks celery, sliced
1/2 green pepper, diced

cheese sauce

25 g (1 oz) butter
25 g (1 oz) plain flour
up to 300 ml (1/2 pt) milk
50 g (2 oz) Cheddar cheese, grated
salt and freshly ground black pepper

method

1. Make the pastry. Preheat the oven to 180°C (350°F) Gas 4.

2. Boil the potatoes and carrots in salted water until just tender.

3. In another pan, boil the remaining vegetables for about 2 minutes.

4. Drain. To make the cheese sauce, melt the butter in a heavy-bottomed pan, stir in the flour and gradually add half the milk, stirring.

5. Add the cheese. Stir until melted. Add a little more milk and season to taste.

6. Don't make the sauce too thin or it will pour out of the pastry shells.

7. Mix sauce into vegetables to coat them generously.

8. Divided the pastry into 4 balls and roll out.

9. Share the mixture between the pastry rounds.

10. Crimp together to form pasties and brush with beaten egg.

11. Put the pasties on a baking tray and bake in the oven for 30 minutes or until the pastry is cooked.

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