Pea, Root and Sage Pasties Recipe | Birds Eye

Ingredients

• 250 g butter, chilled and diced
• 500 g plain flour
• Sea salt
• 1 egg, beaten
• 4 tablespoons Iced water
• 1 egg, to glaze
• For the filling:
• 2 medium potatoes, peeled and cut into small chunks
• 1/2 onion, peeled and chopped
• 150 g carrot, peeled and cut into small chunks
• 300 g swede, peeled and cut into small chunks
• 300 g Garden Peas 375g frozen peas, thawed
• 2 tablespoons rapeseed oil
• 16 sage leaves, roughly chopped
• 2 tablespoons cream cheese
• Sea salt and black pepper