When I open my freezer and discover a batch of these veggie parcels already prepared – life just gets a little bit easier.
These parcels are usually an extension of my Pea and Potato Stew. I make them using any leftover stew and ready made puff pastry, so basically you get two different meals from one.
They’re fabulous for lunches, after school snacks or even dinner with steamed veggies, potato wedges or salad and maybe a dash of BBQ sauce on the side.
If you’re extra organised you could prepare a batch of stew specifically to construct into these parcels. They freeze really well and are a blessing when life gets too busy.
If I’m layering them into a container for freezing, I use the plastic sheets and cardboard wrapping that comes with the pastry. This separates the layers and prevents the parcels sticking together, while the cardboard maintains a nice flat base.
I always use the Coles brand ready made puff pastry and it never disappoints. To give the parcels a lovely golden glaze, don’t forget to brush the top of each with lightly beaten egg whites. Poppy seeds sprinkled on top make a great finishing touch, although you could change it up each time and try sesame seeds, sweet paprika, mixed herbs, sea salt or cracked pepper.
These Veggie Parcels are a handy little meal, make some for now and make a few extra to freeze for later.
- Pea and Potato Stew
- 6 sheets Puff Pastry
- 1 Egg white (lightly beaten)
- 2 tablespoons Poppy Seeds
Pre heat oven to 160 c.
Cut square pastry sheet into quarters making 4 smaller squares.
Brush water along the outer edges of the base pastry square and then add a scoop of pea mixture to the centre of the square. Place a matching pastry square over the pea mix, matching the edges. Use fork prongs to press down the pastry edges, sealing in the filling.
Brush the pastry tops with lightly beaten egg white (egg wash) and sprinkle with poppy seeds.
Line flat tray with baking paper and bake in oven for 30 minutes.