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Easy recipe Prehistoric Pasties Recipe

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Easy recipe Prehistoric Pasties Recipe - one tablespoon olive oil one brown onion, finely chopped two (about three hundredg) desiree potatoes, peeled, cut into onecm pieces one large (about one hundredg) carrot, cut into onecm pieces one vegetable stock cube, crumbled eightyml (one third cup) water (Recipes by ingridients <a href="/search/water">water</a>) eightyg (one/two cup) frozen baby peas one/two cup chopped fresh continental parsley (Recipes by ingridients <a href="/search/parsley">parsley</a>) Salt  freshly ground black pepper (Recipes by ingridients <a href="/search/black-pepper">black pepper</a>) five sheets (about twenty-five x about twenty-fivecm) ready rolled shortcrust pastry, thawed one, egg (Recipes by ingridients <a href="/search/egg">egg</a>)  lightly whisked Tomato, sauce (Recipes by ingridients <a href="/search/sauce">sauce</a>)  to serveStep one Preheat oven to one hundred and eightyC. Prehistoric Pasties Recipe. Line two baking trays with non-stick baking paper. Step two Heat the oil in a large non-stick frying pan over medium-high heat. Prehistoric Pasties Recipe. Add onion and cook, stirring, for two minutes or until it softens slightly. Reduce heat to medium and stir in potatoes, carrot, stock cube and. water (Recipes by ingridients <a href="/search/water">water</a>)  Prehistoric Pasties Recipe. Cover and cook, stirring occasionally, for five minutes or until vegetables are just tender. Step three Add peas and, parsley (Recipes by ingridients <a href="/search/parsley">parsley</a>)  and cook, uncovered, stirring occasionally, for four minutes or until peas are bright green and tender. Prehistoric Pasties Recipe. Season with salt and pepper. Transfer to a medium bowl and set aside for fifteen minutes to cool. Step four Meanwhile, use a round elevencm pastry cutter to cut four discs from each pastry. sheet (Recipes by ingridients <a href="/search/sheet">sheet</a>)  Cover with a dry tea towel and a damp tea towel to prevent the pastry from drying out. Step five Spoon a level tablespoonful of vegetable filling on half of each pastry disc leaving a twocm border. Prehistoric Pasties Recipe. Brush edges of discs with a little of the whisked. egg (Recipes by ingridients <a href="/search/egg">egg</a>)  Fold discs in half to enclose filling. Press the edges together to seal and form a frill. Place pasties, frill-side up, on the lined baking trays in a single layer. Prehistoric Pasties Recipe. Step six Brush each pasty with remaining whisked egg (Recipes by ingridients <a href="/search/egg">egg</a>) and bake in preheated oven, swapping trays halfway through cooking, for twelve minutes or until golden brown. Remove from oven and set aside for five minutes to cool slightly. Serve warm with tomato. sauce (Recipes by ingridients <a href="/search/sauce">sauce</a>) . Prehistoric Pasties Recipe.

one tablespoon olive oil one brown onion, finely chopped two (about three hundredg) desiree potatoes, peeled, cut into onecm pieces one large (about one hundredg) carrot, cut into onecm pieces one vegetable stock cube, crumbled eightyml (one third cup) water (Recipes by ingridients water) eightyg (one/two cup) frozen baby peas one/two cup chopped fresh continental parsley (Recipes by ingridients parsley) Salt freshly ground black pepper (Recipes by ingridients black pepper) five sheets (about twenty-five x about twenty-fivecm) ready rolled shortcrust pastry, thawed one, egg (Recipes by ingridients egg) lightly whisked Tomato, sauce (Recipes by ingridients sauce) to serveStep one Preheat oven to one hundred and eightyC. Prehistoric Pasties Recipe. Line two baking trays with non-stick baking paper. Step two Heat the oil in a large non-stick frying pan over medium-high heat. Prehistoric Pasties Recipe. Add onion and cook, stirring, for two minutes or until it softens slightly. Reduce heat to medium and stir in potatoes, carrot, stock cube and. water (Recipes by ingridients water) Prehistoric Pasties Recipe. Cover and cook, stirring occasionally, for five minutes or until vegetables are just tender. Step three Add peas and, parsley (Recipes by ingridients parsley) and cook, uncovered, stirring occasionally, for four minutes or until peas are bright green and tender. Prehistoric Pasties Recipe. Season with salt and pepper. Transfer to a medium bowl and set aside for fifteen minutes to cool. Step four Meanwhile, use a round elevencm pastry cutter to cut four discs from each pastry. sheet (Recipes by ingridients sheet) Cover with a dry tea towel and a damp tea towel to prevent the pastry from drying out. Step five Spoon a level tablespoonful of vegetable filling on half of each pastry disc leaving a twocm border. Prehistoric Pasties Recipe. Brush edges of discs with a little of the whisked. egg (Recipes by ingridients egg) Fold discs in half to enclose filling. Press the edges together to seal and form a frill. Place pasties, frill-side up, on the lined baking trays in a single layer. Prehistoric Pasties Recipe. Step six Brush each pasty with remaining whisked egg (Recipes by ingridients egg) and bake in preheated oven, swapping trays halfway through cooking, for twelve minutes or until golden brown. Remove from oven and set aside for five minutes to cool slightly. Serve warm with tomato. sauce (Recipes by ingridients sauce) . Prehistoric Pasties Recipe.

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