Wholemeal smoked cheese and sweet potato pasties - recipe

Wholemeal smoked cheese and sweet potato pasties

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For the dough

For the filling

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  1. 1

    Preheat the oven to 200ºC (fan 180ºC, gas mark 6).

  2. 2

    Sift the flour into a processor, add the salt, chilled butter and white vegetable fat. Alternatively mix together in a bowl.

    For this step you'll need:

    • 400g Plain wholemeal flour
    • 1tsp Salt
    • 125g Butter (unsalted) chilled and cubed
    • 100g Vegetable fat chilled and cubed
  3. 3

    Pulse together until the mixture forms crumbs. Add 5-6 tbsp cold water and pulse until the mixture almost combines.

    For this step you'll need:

    • 5 tbsp Water cold
  4. 4

    Turn the dough onto a lightly floured surface and knead for a few seconds until it forms a smooth firm dough. Wrap in cling film and chill for 30 minutes.

  5. 5

    Put the squash and the sweet potatoes into a large roasting tin. Drizzle over the olive oil and season with salt and freshly ground black pepper. Roast for 30 minutes until the vegetables are tender.

    For this step you'll need:

    • 400g Butternut squash halved, seeds removed, chopped
    • 400g Sweet potato(es)
    • 2 tbsp Olive oil
    • 1tsp Salt
    • 1tsp Black pepper
  6. 6

    Divide the pastry into 6 and roll out each piece thinly on a lightly floured surface to a 20cm/8inch round.

  7. 7

    Spoon the vegetables, cheese and sage onto one half of each round. Brush the edges of the pastry with water, then fold the uncovered side over to make the pasties.

    For this step you'll need:

    • 150g Bavarian smoked cheese grated
    • 6 Sage leaves chopped
  8. 8

    Press the edges firmly together to seal and crimp them. Make a slit at the top of each pasty.

  9. 9

    Put onto a greased baking sheet and bake for 25 minutes until the pastry is firm and golden.

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