Sunday morning was absolutely beautiful so I headed to the Farm Gate Market to stock up for the week, coming home with potatoes, broccoli, carrots, parsnip, fresh eggs, horseradish mustard and blackcurrant syrup (seriously good stuff that!). Back at home with my front door open for the fresh warm air, and tunes on the radio I made a big pot of carrot soup (which I hadn’t ever tried until last week and am now converted) to stock up the freezer for week night dinners and then I decided to attempt vegetarian pasties. Not having ever made pasties before and not using a recipe I had no idea how they might turn out. They were an experiment, which is my favourite kind of cooking. I can however guarantee that they tasted pretty darn nice and yes I am Australian so I had them with some good old tom sauce. I’ve run out of the home-made variety unfortunately, that would have been even better. I’m pretty sure you could freeze them in their uncooked form for a later date too. My family ate all I made so I haven’t tested this theory yet. Ingredients Approximately 4 sheets of puff pastry (I used one sheet of the super nice Careme pastry (this made 6) but at $9.50 a pop had to use a few sheets of normal supermarket variety as well) 3 medium potatoes (I used kenebecs) Approximately 5 baby carrots 1 large parsnip Handful of broccoli 2 sticks of celery ½ cup of peas 2 teaspoons of horseradish mustard Generous pinch of sea salt and fresh cracked black pepper One egg lightly beaten for brushing the pastry Poppy seeds Allow your pastry to defrost and preheat the oven to approximately 190 celcius. Peel the potatoes cut into halves and place in water and bring to the boil, allow them to cook until they are soft but still holding their shape. Remove and drain from the water and cut into no bigger than one cm squares. Chop the remaining ingredients into similar sized pieces as the potato and if you have a microwave steam until soft and cooked through but still holing some shape. If like me you don’t have a microwave, then you can use a bamboo steamer lined with some baking paper. Depending on the size of your steamer you might need to do this in several batches. Combine all the veggies and potato in a large bowl with the horseradish mustard and salt and pepper. Use clean hands to mush the veggies up a little. Cut the pastry into rounds, mine were 13cm in diameter. Place a handful of veggies in the middle and pull both sides of the pastry up together and make a little package making sure it’s all sealed up. Brush with the lightly beaten egg and sprinkle some poppy seeds over the top. Place on a tray lined with baking paper and cook in the oven for 25 minutes or until golden and your pastry is nice and flakey.