Rd's Pasties (Summer Pasties) Recipe

Looking for an easy RD's Pasties (Summer Pasties) recipe? Learn how to make RD's Pasties (Summer Pasties) using healthy ingredients.


Submitted by rockydog

Makes 6 servings



by Levi Roots From Caribbean Food Made Easy BBC

Recipe Ingredients for RD's Pasties (Summer Pasties)


For the pastry:
300 g plain flour, with 1.5 tsp tumeric added, plus extra for dusting
1 pinch salt
150 g butter
3 tbsp cold water, to mix
1 egg

For the filling:
1 yellow pepper, seeds removed, cut into 1cm/ 1/2in pieces
150 g carrots, trimmed, cut into 1cm/ 1/2in pieces
300 g butternut squash, peeled, seeds removed, flesh cut into 1cm/ 1/2in pieces
2 tsp ginger root, peeled, grated
4 tbsp chopped fresh coriander leaves
4 spring onions, trimmed, finely chopped
200 g sweetcorn, drained and rinsed
100 g cheddar cheese, grated
2 tsp salt

Recipe Directions for RD's Pasties (Summer Pasties)

  1. Preheat the oven to 200C/400F/Gas 6.

  2. For the pastry:

  3. Sift the flour and salt into a bowl. Cut the butter or margarine into small pieces and add to the flour. Using your hands, rub the fat into the flour until the mixture resembles fine breadcrumbs.

  4. Add a little cold water, a tablespoon at a time, until the mixture begins to come together. Using your hands, bring the dough together into a ball, then wrap in cling film and place into the fridge to chill while you make the filling.

  5. For the filling:

  6. Place the pieces of pepper, carrots and butternut squash into a deep-sided, lidded pan. Add enough boiling water to just cover the vegetables. Cover the pan with the lid and return to the boil. Boil for four minutes, or until the vegetables are tender, then drain well.

  7. Transfer the drained vegetables to a large bowl and add the remaining filling ingredients. Mix together until well combined, then set aside until completely cool.

  8. To make:

  9. On a lightly floured surface, roll out the pastry to approximately 3mm thick. Using an upturned saucer or small plate as a guide, cut out circles about 20cm/8in in diameter.

  10. Place spoonfuls of the filling in the centre of each pastry circle. Brush the edges with beaten egg and fold the pastry over the filling to make a half-moon shape. Using your fingers, crimp the edges together to seal.

  11. Place the pasties onto a baking sheet and brush with more beaten egg. Transfer to the oven and bake for 15-20 minutes, or until crisp and golden-brown.

Categories

Main Dish, Caribbean

Nutrition Facts
Serving Size 259.1g
Amount Per Serving
Calories
513
Calories from Fat
248
% Daily Value*
Total Fat
27.6g
42%
Saturated Fat
16.8g
84%
Trans Fat
0.0g
Cholesterol
102mg
34%
Sodium
1088mg
45%
Potassium
531mg
15%
Total Carbohydrates
55.9g
19%
Dietary Fiber
4.5g
18%
Sugars
3.9g
Protein
12.8g
Vitamin A 212% Vitamin C 122%
Calcium 18% Iron 19%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B+
  Good points
  • Low in sugar
  • Very high in vitamin A
  • Very high in vitamin C
  •   Bad points
  • High in saturated fat
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