For the Pastry:
250g/9oz/2 cups wholemeal flour
250g/9oz/2 cups self-raising flour
½ teaspoon salt
175g/ 6oz butter, room temp
40 ml/ 1 ½ oz/ 1/3 cup water
1 egg, beaten for finishing pastry, or milk
For the Filling:
Splash olive oil
1 large onion, finely chopped
Any mixture of the following root veg, peeled & diced into the same size (small, about 1cm):
carrots, parsnip, potato, turnip or whatever else you have/ like
Salt & pepper
Green leafy veg like kale or spinach, shredded
First make the pastry. Put the flour, butter & salt in a bowl & rub together till you get breadcrumbs. Add enough water to form a dough. Wrap in cling film and put in the fridge for an hour.
Warm the oil in the pan & add the onions, allow to soften before adding all the other cubed vegetables, salt & pepper. Let this mellow on a low heat, lid on, stirring regularly. After about 10 minutes, add the greens & return to heat for another 5 minutes. You want the veggies to still have some ‘bite’ for when they go in the oven. Allow to cool a bit before assembling.
Using a rolling pin & floured surface roll a golf ball of pastry out to a circle. If you like things neat you can then use an upturned saucer as stencil to get a perfect circle. You want the pastry to be about 2 cm thick. Put 2 spoonfuls of filling in the middle of the circle and wet the edges of the circle with water. Bring the edges up to meet each other, and press together to make a fluted sort of edge. Keep going till you have used everything up.
Place the pastries on a baking tray dusted with flour, and brush with the beaten egg or milk. Heat oven to 180 C/350 F/Gas 4 and bake for about 35 minutes or until golden brown. Eat them hot or save them for the next day…
I had some pastry left over so used some cold, boiled beetroot, chopped and sprinkled with cumin seeds as an alternative – and it was very nice.