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Cheese and Sweetcorn Pasties




Source of Recipe


Sainsbury's


List of Ingredients




2 x 15ml oil
1 onion, chopped
2 celery sticks, chopped
1 clove garlic, crushed
15ml spoon plain wholemeal flour
90ml milk
75g Edam cheese, grated
75g sweetcorn kernels
2 x 15ml spoons chopped parsley
5ml spoon Dijon mustard
350g frozen wholemeal puff pastry, thawed
2 x 5ml spoons sesame seeds
salt and freshly ground black pepper to taste



Recipe



Heat the oil in a pan, add the onion, celery and garlic and fry gently until softened.

Stir in the flour, then gradually blend in the milk. Bring to the boil, stirring constantly, and cook for 3 minutes, until thickened.

Stir in the cheese, sweetcorn, parsley, mustard, and salt and pepper and leave to cool.

Meanwhile, roll the pastry out thinly on a floured surface and cut into eight 15 cm rounds.

Divide the mixture between the rounds, mounding it in the centre. Moisten the edge with water, fold in half to make a semi-circle and pinch the edges together firmly.

Place on a baking sheet, brush with water and sprinkle with sesame seeds. Make a hole in each one.

Bake in a preheated oven, 220°C, 425°F, gas mark 7 for 20 minutes. Cool on the baking sheet.



Makes 6.