1 egg, lightly beaten
250g broccoli, cut into very small florets
2 teaspoons olive oil
1 medium brown onion, finely chopped
2 celery stalks, finely chopped
1 medium carrot, peeled, finely chopped
1 small zucchini, finely chopped
1/2 cup frozen peas
3 teaspoons mild curry powder
Cook potatoes in a saucepan of boiling water for 8 to 10 minutes or until just tender, adding broccoli for last 2 minutes.
Drain. Return to pan. Using a fork, roughly mash mixture.
Heat oil in a frying pan over medium-high heat. Add onion. Cook, stirring, for 3 minutes or until softened.
Add celery, carrot and zucchini. Cook, stirring, for 5 minutes or until carrot starts to brown.
Add potato mixture, peas and curry powder to pan. Stir to combine. Cool.
Preheat oven to 200°C/180°C fan-forced. Line baking trays.
Roll the hot water crust pastry to about 2mm thickness.
Using an 11cm cutter (I use a side plate!), cut rounds in the pastry.
Spoon 1 1/2 tablespoons mixture over centre of pastry rounds. Brush edge with egg. Fold down the sides to a semi-circle to enclose filling. Press edges with fingers to seal and form frills. Stand on prepared trays.
Brush pasties with egg.
Bake for 15-20 minutes or until golden.
Cool and freeze, or eat some fresh if you can’t resist.
Hot Water Crust Pastry
75g butter, cubed
225g plain flour
Pinch of salt
Place the butter and water in a saucepan and heat gently, stirring occasionally, until the butter melts. Allow the mixture to come to a rolling boil.
Sift the flour and salt into a large bowl. Make a well in the centre and add the egg.
Pour the hot liquid into the flour and stir with a wooden spoon to mix.
Spread the mixture out on a large plate (a dinner plate is fine for one to two quantities of the pastry) with the wooden spoon and allow to cool for 15 minutes.
Wrap in cling film and place in the fridge for 30 minutes or until firm. (Note that the pastry will be sticky and hard to work with if it isn’t completely chilled, so if in doubt leave it in the fridge longer.)