Delicious hot or cold, these vegetable and Stilton pasties are quick and easy to make. You could make your own pastry from scratch, but we’ve sped up the process even more by using shop bought pastry. Sample some of the traditional Stilton at our deli counter, it perfectly complements the root vegetables and adds full flavour to your pasties.
Cooks in: 2hr, 30 mins
800g shortcrust pastry
100g carrot, cut into 1cm dice
200g swede, cut into 1cm dice
100g parsnip, cut into 1cm dice
100g onion, cut into small dice
150g stilton, crumbled
Preheat the oven to 220⁰C. First, make the filling. In a large bowl, mix the swede, carrot, parsnip, onion and Stilton. Beat one of the eggs and add to the bowl. Season with salt and a generous amount of pepper and mix well.
Split the pastry into 8 similar sized pieces. On a lightly floured work surface, roll out each circle to about 17-18cm. Use a bowl or side place as a template to cut around if you have one, to make your pasties more equal in size. Divide the filling mixture between the pastry circles, piling it into the centre.
Fold up the sides and use your fingers to press the pastry together, crimping it as you go. If the pastry does crack slightly, press it back together or patch it with a small off cut.
Place the pasties on a baking sheet lined with baking parchment paper. Beat the remaining egg, and use the beaten egg to lightly brush the pasties. Bake for 45-50 minutes, until golden.