*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Mmmm..... Sadly my turnip had seen better days when I made this so I left it out and added a bit more carrot and potato. I think as long as you make the sauce the filling is flexible. Um... yeah I also didn't actually make a pasty. I wasn't feeling all that motivated so I made the filling and ate it with bread. But I am certain that it would only be better in pasty form.
Thank you so much for this recipe! I totally cheated on the pastry but the filling was gorgeous. I actually used flaky croissant pastry from the biscuit section which took a lot of the prep time out and was delicious-although not totally authentic I think it made my very American husband like it more than if I had used the traditional pastry. These freeze great- I will make this again and again!
I would definite make this again! It was delicious. The first time I was pretty slow figuring out what I was doing but I'm sure in the future it will be fairly quick! I did not use the turnip or the yeast extract spread. I just made a crust like I normally make for pies. I think next time I will make 8 smaller pies rather than 4 large ones so that I hope they will be easily transportable and good finger foods.
Great flavour - I got lazy on the following... I used ready made frozen puff pastry. I also left out the mushrooms & cheese (vegies alone give enough flavour for me). I used a food processor to grate all the vegetables together making prep a breeze. Perfect amount for four pasties THANKS.