Yummy Veggie and Cheese Pasties |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 5 |
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These tasty little treats are super easy to make and also quite healthy. They feature a flavourful vegetable filling which can be varied according to whats in season or what strikes your fancy. Vary the spices and herbs according to the filling veggies you choose. I hope youll enjoy them as much as we do! :) Ingredients:
250 g low-fat quark (or use cream cheese mixed with yogurt to a ricotta like consistency) |
25 g butter, softened |
75 g whole wheat flour |
75 g flour (you can use all whole wheat, too) |
1/4 teaspoon salt |
1 small carrot, chopped finely |
1 small parsnip (or other vegetables of your choice to make up this amount, think of peas, potatoes, broccoli, etc.) |
1 teaspoon oil |
1/4 teaspoon freshly ground black pepper |
1/4 teaspoon chili powder |
1/4 teaspoon curry powder |
1/2 teaspoon dried rosemary |
50 g cheese, grated (use a mature variety, low fat is fine) |
Directions:
1. In a big bowl combine quark, butter, flours and salt, Using your hands quickly knead into a smooth dough. Place in the fridge until filling is ready.
2. Heat the oil in a frying pan and saute veggies for about 5 minutes. Season with pepper, chili powder, rosemary and curry powder. Allow to cool slightly (2 min.). Stir in cheese.
3. On a lightly floured surface roll out quite thinly (as thinly as possible without it breaking). Using a glass or cookie cutter (8 cm in diameter) cut out 8 rounds.
4. Place 1 tbs of filling onto each dough round and fold over to get a pasty shape. Seal using a fork to press down the rim.
5. Place the pasties on a paper-lined baking sheet and bake in the preheated oven at 180°C/350°F for about 30 minutes (check 5 minutes early to prevent overbrowning).
6. Serve with dipping sauce and salad of choice.
7. Enjoy! :).
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