Just the thing to warm the tummy on a cold Wellington night! and a great way to use up leftover potato. Use your favourite pastry (filo would be lovely, but shortcrust is easier!)

Filling

4 small-medium sized potatoes cooked (skins on or off, it doesn’t matter)
1 onion
About 100 grams string beans
2 zucchini
About 1 tbs oil
Tamari or other favouring, eg Braggs or soy sauce

Chop the onion and fry in the oil until transparent.

Chop the beans and courgettes into 1-2 cm long pieces, add to the onions. Roughly chop the potatoes and add. Continue to fry gently (or until your potatoes are warmed through).

Add Tamari, Braggs or other seasoning to taste.

Roll your pastry out, cut into triangles about 15 cms on the short side.

Put filling in centre and fold over, sealing with a little water.

Pop into the oven at around 180 degrees and bake til golden – absolutely YUMMY!