Afternoon sun, a glass of wine and a little late lunch…. Perfection! This green vegetable pastry was the absolute ticket….


  • 1 washed potato, peeled and diced
  • 1 zucchini diced
  • Handfull of chopped broccoli
  • Handful of sliced red cabbage
  • Handfull of chopped spinach
  • Handful of green peas
  • 1/2 cup of McKenzies superblend protein – lentils, quinoa & beans (or sub for quinoa and red lentils)
  • 1 clove of garlic
  • 1/2 onion
  • 1 tablespoon oil
  • 1 teaspoon of chicken stock
  • 1 teaspoon of oregano
  • Himalayan pink salt
  • 1 sheet of puff pastry


  1. Add some water to a medium pot and add your diced potato and lentils mix
  2. Bring to the boil and leave to cook for 12mins – do not drain yet
  3. Add to the boiling pot the remaining vegetables and let everything cook for another 2 mins
  4. Drain and let all the vegetables sit in the strainer to get rid of the excess water
  5. Add your oil of choice to your frying pan and cook the onion over medium heat until it is slightly transparent then add your garlic and toss to cook
  6. Add your chicken stock and oregano to the pan and mix
  7. Add your drained vegetables and mix together slightly mashing the potato chunks to give the mixture a thicker texture
  8. Lay your defrosted pastry down and place your mixture on one side, so you can fold the other half over and join the edges – there is actually enough vegetable mix to make two pasties.
  9. Bake for 25 mins on 200 degrees, or until the pastry is cooked to your liking
  10. Enjoy!

N.B a handful is somewhere between a 1/4 and a 1/2 of a cup