Mrs. Jackson Cooks

Life through food

Spiced vege parcels

on October 24, 2011

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This is a pretty simple and quick recipe, especially if you use ready rolled pastry. I had made a tarte tatin (coming soon!) and had left over pastry so I made these. They were delicious! Great for lunches or for a midweek dinner. You can leave out the spices too if you want something mellower and more child friendly. If you left out the cheese it would even be vegan! But probably a bit more boring for it.

Because I was using left over pastry, I got 3 parcels out of it. I’d say if you’re using a full sheet of ready rolled pastry, you should get about 5-6 from it. The recipe below is based on 3 parcels, so double up if using the full sheet.

The original recipe is here http://www.bbcgoodfood.com/recipes/10135/wholemeal-spinach-and-potato-pies but I changed it quite a bit really.

I found that one parcel was enough per person, if served with some salad. They may look quite small (I was wondering about them when the went in the oven) but they’re quite filling and the pastry does expand as it cooks.

Spiced vege parcels

Serves 3

  • 4 salad or new potatoes, diced (or half a small baking potato)
  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 1 garlic clove, crushed
  • 1/6th green cabbage, shredded
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp garam masala
  • 1/2 tsp chilli powder
  • 1/2 tsp turmeric
  • salt & pepper
  • 2-3 tbsp buttermilk or plain yoghurt (or use cream if you prefer)
  • 1 egg beaten
  • 50g cheddar grated
  • 1/2 sheet ready rolled shortcrust pastry
  1. Preheat the oven to 200 degrees Celsius
  2. Boil the potato for about 10 minutes or until cooked. Drain and set aside.
  3. Heat the oil in a frying pan and add the onion, garlic and cabbage. cook on medium heat until softened.
  4. Add the spices, salt & pepper to the cabbage mix.
  5. Tip the potatoes into the cabbage and mix well to coat in the spices.
  6. Remove from the heat and allow to cool for a few minutes.
  7. Add the buttermilk or yoghurt, mixing well. Then add 3/4 of the cheese.
  8. Unroll the pastry onto a baking tray and cut into squares of about 13x13cm
  9. Place dollop of the mix into the middle of each pastry square – it’s fine to be generous here.
  10. Brush the egg along the sides of the pastry.
  11. Fold up the corners into the middle and pinch the egdge together to form seams in the parcel.
  12. Brush all over with the egg and top with the remaining cheese.
  13. Bake in the oven for about 20-25 minutes, or until the pastry is cooked and golden and the cheese crispy.
  14. Serve with salad and eat hot. Enjoy!
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