Put your oven to great use with Cherie Hausler’s recipes, baking sweet and savoury dishes that will make your mouth water
Leisurely cooking
ROASTED VEGETABLE PASTIES
By Cherie Hausler Makes 4 | Prep 20 mins | Cook 25-30 mins
980g (6-7 cups) mixed roasted vegetables,
at room temperature, cut into 2cm (¾in) cubes
2 tsp chopped lemon thyme
2 tsp chopped fresh sage
almond or soy milk, for brushing
tomato sauce, to serve
FOR THE SPELT PASTRY
240g (2 cups) plain (all-purpose) white spelt flour, plus extra for dusting 25g (1⅔ tbsp) extra-virgin coconut oil 5g (1 tsp) salt 75-90ml (⅓ cup) water, enough to pull the dough together
1Preheat the oven to 180°C/Gas Mark 4.
2Combine the roasted vegetables in a large bowl with the fresh herbs. Stir together and season to taste with salt and black pepper.
3To make the pastry, combine the flour, coconut oil and salt in a food processor and blitz for 30 seconds. Slowly add a little water at a time until the dough pulls together to form a ball.
4Place the ball of pastry on a floured board and cut into four even pieces. Have a small bowl of water ready to dip your fingers into.
5Using a rolling pin, roll one pastry piece out into a circle about 20cm (8in) in diameter. Place one-quarter of the filling mixture in a small mound along the centre line, tapering at each end. Use your fingers to wet the edges of the pastry. Pull the two sides over the filling and press together using your index finger and thumb, to concertina the join, working all the way around to each end. Finally, fold the very last piece of dough at each end over itself, to completely seal the pasty.
6Repeat with the remaining dough and filling to make four pasties. Brush a little milk across the top of the pasties.
7Bake for 25-30 minutes, or until the pastry just starts to colour and is cooked on the bottom. This is not the kind of pastry that puffs up, so don’t wait for that as a sign it’s ready.
8Remove from the oven and slide onto a wire rack, to ensure the pasties don’t end up with soggy bottoms.
Tip
YOU CAN USE ANY ROASTED VEG IN THESE PASTIES – POTATOES, FENNEL, SPROUTS, PUMPKIN, CAULIFLOWER, EVEN BEETROOT WORKS WELL — JUST DON’T GO FOR ANYTHING WITH TOO MUCH LIQUID, SUCH AS TOMATOES.
NUTRITIONAL INFO
Calories (per serving) 479 | Total fat 14.9g Saturates 5.5g | Salt 1.21g | Sugar 0g Carbohydrates 74.3g | Protein 10.5g
QUINCE HUMMINGBIRD CAKE WITH TAHINI CARAMEL
By Cherie Hau
