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Giant veggie pasty
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A giant pasty to feed a family. Pasties are a real crowd pleaser - and this one is great for vegetarians too!
This is a Full Time: Get Cooking with Marcus and Tom recipe. Premier League footballer Marcus Rashford and chef Tom Kerridge have created the campaign as part of #EndChildFoodPoverty to get families across the country cooking nutritious, low-cost meals.
1 small potato
1 small sweet potato
1 tin of cooked lentils
2 blocks of frozen spinach, slightly thawed
1 wheat biscuit
4 tbsp cottage cheese
2 tsp curry powder + extra for sprinkling
1 packet of ready rolled light puff pastry
A splash of milk
Brown sauce, to serve (optional)
1. Pop the oven on at 200C.
2. Peel and roughly chop the onion, potato and sweet potato into small pieces. Drain and rinse the lentils, then add these and the chopped veg to a bowl. Roughly chop the thawed spinach and place it in a sieve, pushing it down with a spoon to squeeze out any excess moisture. Then add this to the bowl.
3. Crush the wheat biscuit with your hands, and add this along with the cottage cheese, curry powder and some pepper to the bowl. Mix it all together to combine.
4. Unroll the puff pastry onto a clean flat surface, leaving the greaseproof paper underneath, so that the long side is closest to you. Spoon the filling along the middle of the pastry, leaving equal space either side and at the edges, and shape it into a large sausage.
5. Brush the pastry around the edge with a splash of milk, and then lift up the side of the pastry closest to you and pull it over the filling to meet the pastry on the other side. Press together the edges with a fork to seal. Trim any excess greaseproof paper and brush the pasty all over with a little more milk and a sprinkle of curry powder. Place the pasty on a baking tray and cook in the hot oven for 40 minutes until golden brown. Allow to cool slightly, then slice and enjoy!
This recipe was first published in November 2021.