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This healthy, fast and easy to make vegetable and meat pasty pastry recipe makes a great side dish, lunch or meal for a family dinner. This recipe serves 4.
INGREDIENTS:
4 oz. canned butter beans, drained
4 oz. canned kidney beans, drained
2 oz. potatoes, peeled and diced
3 oz. fresh grated Parmesan cheese
8 oz. thawed puff pastry, rolled out thinly and cut into 4 large circles
1 tsp. salt
1 tsp. black pepper
½ tsp. dried basil
1 tbsp. sour cream
1 tsp. dried marjoram
1 egg, beaten
METHOD:
Preheat oven to 400 F (200 C). In a bowl, combine butter beans, kidney beans, potatoes and Parmesan. Set aside.
In a separate bowl, thoroughly mix salt, black pepper, basil, sour cream and marjoram. Add bean mixture. Mix well.
Using half the beaten egg, brush the edges of each pastry circle. Spoon equal amounts of bean mixture into centers of circles. Fold circles in half to cover mixture and seal by crimping the edges.
Brush pastries with remaining beaten egg. Bake for 25 –30 minutes in the center of the oven until golden. Serve hot or cold as a snack, kid’s lunch or quick dinner with a salad.
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