For the pastry…
2 cups wholemeal flour
2 cups self-raising flour
½ teaspoon salt
175g butter, room temp
1/3 cup water
1 egg, beaten for finishing pastry, or milk
This pastry looked like a disaster at one point – I forgot to set it aside for an hour – but it came back together and was really good. Put the flour, butter & salt in a bowl & rub together till you get breadcrumbs. Add the water to the dough, adding a little more water if it seems too dry or flour if it gets too wet. Wrap in cling film and put in the fridge for an hour.
splash olive/ rapeseed oil
1 large onion, finely chopped
any mixture of the following root veg, peeled & diced into the same size (small, about 1cm):
carrots, parsnip, potato, turnip or whatever else you have/ like
salt & pepper
green leafy veg like kale or spinach, shredded
Warm the oil in the pan & add the onions, allow to soften before adding all the other cubed vegetables, salt & pepper and allow to mellow on a low heat, lid on, stirring regularly. After about 10 minutes, add the greens & return to heat for another 5 minutes. You want the veggies to still have some ‘bite’ for when they go in the oven. Allow to cool a bit before assembling.
Using a rolling pin & floured surface roll a golf ball of pastry out to a circle. If you like things neat you can then use an upturned saucer as stencil to get a perfect circle. You want the pastry to be about 2 cm thick. Put 2 spoonfuls of filling in the middle of the circle and wet the edges of the circle with water. Bring the edges up to meet each other, and press together to make a fluted sort of edge. Keep going till you have used everything up.
Place the pastries on a baking tray dusted with flour, and brush with the beaten egg or milk. Heat oven to 180 c and bake for about 35 minutes or until golden brown. Eat them hot or save them for the next day…
Alternative Filling: I had some pastry left over so used some cold, boiled beetroot, chopped and sprinkled with cumin seeds as an alternative – and it was very nice.