Vegetable Pasties – Old-Fashioned Savory Pastry
Main Ingredients
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare the Vegetable Filling
In a saucepan, melt about 1 tablespoon of butter and 1 tablespoon of olive oil over medium heat.
Sauté Vegetables
Add 1 medium chopped brown onion, 1 crumbled beef stock cube, 1/2 cup frozen peas, 2 medium potatoes into small cubes, and 4 medium carrots into small cubes to the saucepan. Stir everything together to combine.
Cook Vegetables
Cook the vegetable mixture over a medium heat for about , stirring occasionally, until the vegetables start to cook and become tender.
Cool Filling
Remove the saucepan from the heat and allow the vegetable mixture to cool completely before proceeding.
Prepare Pastry Circles
Take 4 sheets of ready-rolled puff pastry out of the freezer. Place a side plate (approximately 20cm in diameter) on each pastry sheet and carefully cut around it with a knife to create four nice circular pastry pieces.
Fill Pasties
Divide the cooled vegetable mixture evenly among the four pastry circles, placing the filling on one half of each circle.
Seal Pasties
Dip your finger in a little bit of water and run it along the edge of the pastry on the unfilled half. Fold the pastry over the filling to create a half-moon shape. Use a fork to firmly press the edges together to seal the pasty.
Prepare for Baking
Place the sealed pasties onto a baking tray lined with non-stick baking paper. Gently prick the top of each pasty a couple of times with a fork to create vent holes.
Bake Pasties
Bake the pasties in a preheated oven at 200°C (approximately 390°F) (390°F (approximately 200°C)) for , or until they are golden brown and puffed up.
Rest and Serve
Once baked, remove the pasties from the oven and leave them on the baking tray for about to finish cooking and cool slightly before serving.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 2 swaps
No Butter?
- 3/4 the amount of olive oil (for cooking, not baking)
- Equal parts ghee — Slightly nuttier flavor.
- Equal parts coconut oil (in baking)
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
Storage & Leftovers
Keep your leftovers fresh and ready to enjoy.
- Store
Incorporate cooked meat such as leftover roast beef, chicken, or lamb for a heartier pasty.
Variations
Simple ways to adapt this recipe.
- Add other vegetables like cornCustomise
Mushrooms, or bell peppers to the filling.
- Incorporate cooked meat such as leftover roast beef
Chicken, or lamb for a heartier pasty.
- Season the filling with different
Season the filling with different herbs and spices like thyme, rosemary, or paprika for varied flavor profiles.
Helpful Tips
Small details that can improve the final result.
Your Notes
Save your personal tweaks, substitutions and cooking adjustments.
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