Vegetable Pasties – Old-Fashioned Savory Pastry

Step 1: Prepare the Vegetable Filling

In a saucepan, melt about 1 tablespoon of butter and 1 tablespoon of olive oil over medium heat.

Step 2: Sauté Vegetables

Add 1 medium chopped brown onion, 1 crumbled beef stock cube, 1/2 cup frozen peas, 2 medium potatoes diced into small cubes, and 4 medium carrots diced into small cubes to the saucepan. Stir everything together to combine.

Step 3: Cook Vegetables

Cook the vegetable mixture over a medium heat for about 4 to 5 minutes, stirring occasionally, until the vegetables start to cook and become tender.

Step 4: Cool Filling

Remove the saucepan from the heat and allow the vegetable mixture to cool completely before proceeding.

Step 5: 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.

Step 6: Fill Pasties

Divide the cooled vegetable mixture evenly among the four pastry circles, placing the filling on one half of each circle.

Step 7: 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.

Step 8: 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.

Step 9: Bake Pasties

Bake the pasties in a preheated oven at 200°C (390°F) for 25 to 30 minutes, or until they are golden brown and puffed up.

Step 10: Rest and Serve

Once baked, remove the pasties from the oven and leave them on the baking tray for about 5 to 10 minutes to finish cooking and cool slightly before serving.

• For a vegetarian option, use a vegetable stock cube instead of beef stock.

• Ensure vegetables are diced into small, uniform cubes for even cooking.

• Allow the vegetable filling to cool completely before adding it to the pastry to prevent the pastry from becoming soggy.

• Add other vegetables like corn, 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 herbs and spices like thyme, rosemary, or paprika for varied flavor profiles.