Curried Winter Veggie Pasties

Ingredients:

6 sheets short-crust pastry, cut into 20cm circles

1 egg, lightly beaten

Salt and ground black pepper

1 medium brown onion, finely diced

1 stick celery, finely diced

3 tbsp curry powder

200g pumpkin or squash, peeled and finely diced

1 large carrot, peeled and finely diced

1/4 tsp chilli flakes

1 medium potato, diced

200g parsnip, peeled and finely diced

Olive oil for frying

Method:

Put the potato, pumpkin and parsnip on a baking tray, drizzle with a little olive oil, season, and roast 15 minutes in oven at 180c

Meanwhile heat a little olive oil and add the onion, celery, carrot, curry powder and chilli flakes and cook until soft, for about 10 minutes

In a large bowl, mix the roasted vegetables with the cooked vegetables

Brush the edges of the pastry circles with egg wash, spoon the combined vegetable mix into the middle and bring edges together at the top. Press together with fingers and pinch to seal in a crimped pattern

Brush with beaten egg all over

Bake for around 30 minutes, at 180c cook 20 minutes or until golden and pastry base is cooked

Enjoy hot or cold