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Olive's pasties
makes 16 standard size pasties or 2 large pasty slices

Traditionally, at least in my family the onion and vegetables for pasties were minced which extracted just enough juice to cook the pasty vegetables to a moist and delicious centre. We are using the food processor but it is very important not to over process the vegetables and the annoying thing with the Thermomix is that you can’t see inside.

1kg p/w of potatoes
400g p/w brown onions
800g p/w pumpkin
200g p/w swedes
100g p/w turnip
100g p/w parsnip
200g p/w carrots
10g Maldon sea salt
20g freshly and finely ground black pepper
4 pinches of dried oregano

2kg rough or real puff or the larger batch savoury pastry which can be made with butter instead of lard
3 extra large egg yolks for sealing the pastry

Method
Mince in batches, the vegetables in a food processor and tip them into a bowl. Add the salt and pepper and herbs and mix together. Allow to stand for 20 minutes and then tip into a colander to drain the juices.

Cover two baking trays with baking paper. Roll out the pastry and using a large bread and butter plate, cut out as many circles as you can from your pastry. Put the egg yolks into a small bowl and add three tablespoons of cold water and mix it together. Form the pasties, sealing them with the egg yolk and brush them with egg yolk. Place them in the fridge and allow them to rest 30 minutes.

  • winter vegetables from Patlin Gardens
  • everything you need for the perfect pastie
  • a 215mm plate is the perfect size
  • don't work more than two at a time
  • get the gorgeous pleats happening and egg the pastry
  • ready for the oven
  • ready to eat - delicious hot or at room temperature
winter vegetables from Patlin Gardens1 everything you need for the perfect pastie2 a 215mm plate is the perfect size3 don't work more than two at a time4 get the gorgeous pleats happening and egg the pastry5 ready for the oven6 ready to eat - delicious hot or at room temperature7

Pre heat the oven to 180°C
It will take an hours for the filling to be cooked, so bake the pasties carefully, watching how quickly they are cooking and spraying them with water at regular intervals to slow the pastry cooking if they are cooking too quickly.

serve with — what else but tomato sauce!!! We served it with 1L Olive’s tomato sauce reduced with 250g Vine Valley white wine vinegar.


They might be old fashioned but ther seem to disappear as quickly as we can make them!

the people behind Galaxy Guidesfood editor and publisher
Ann Oliver
food-editor@galaxyguides.com

champagne editor
Kaaren Palmer
kaaren.palmer@galaxyguides.com

Contibutors

Jan Bowman
Political comentator, briliant photographer…farmers’s market obsessed…Brisbane based.

Olivia Stratton Makris
Masters of Gastronomy, NYC, Spain and constant assistance and editorial suggestion…Adelaide based.

Michael Martin…Northern America 2016.Photographic assistance Kym Martin…Adelaide based.

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copyright © text, recipes and images Ann Oliver & Kaaren Palmer 2016.