Best 2 Vegetable Pasties Recipes

A delectable combination of flaky pastry and a savory filling of vegetables, "vegetable pasties" present a delightful treat for any palate. Originating from Cornwall, United Kingdom, these handheld pies boast a captivating history, dating back to the 18th century when they were consumed by miners and farmers as a convenient and nourishing meal. Today, these culinary gems have gained worldwide recognition, captivating taste buds with their versatile fillings, which cater to a diverse range of dietary preferences. Whether you seek a vegetarian delight or a hearty vegan option, the realm of vegetable pasties offers a world of flavors and textures just waiting to be explored. This guide delves into the secrets of crafting the perfect vegetable pasties, providing step-by-step instructions and valuable tips to ensure a successful and satisfying culinary adventure.

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VEGETABLE CORNISH PASTIES

Vegetable Cornish Pasties image

A meatless version of a traditional favorite.

Provided by Viv Bearpark

Categories World Cuisine Recipes European UK and Ireland English

Time 1h30m

Yield 4

Number Of Ingredients 14

Ingredients

1 recipe whole wheat pastry for a double crust
¼ cup butter
1 onion, thinly sliced
1 carrot, sliced thin
1 turnip, peeled and diced
1 large potato, peeled and diced
¼ pound mushrooms, chopped
2 tablespoons water
1 teaspoon yeast extract spread
¼ cup milk
1 egg
¼ pound shredded Cheddar cheese
salt and pepper to taste
1 egg, beaten

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Divide pastry dough into four equal portions and roll each one out in a square shape. Set pastry aside to rest.
Place a large skillet over medium heat. Add butter or margarine and allow to melt. Add onion and saute for 5 minutes, until translucent and beginning to brown. Add carrot, turnip, potato, mushrooms, and water. Lower heat and cover skillet. Allow mixture to cook for 10 minutes, stirring occasionally.
In a small bowl, dissolve yeast extract in milk. Whisk in 1 egg. Stir this mixture into cooked vegetables. Continue to stir until mixture thickens. Add cheese, and salt and pepper to taste. Set aside to cool.
Place 1/4 of filling on one half of each pastry square. Fold pastry diagonally and seal edges. Brush tops of pastry with beaten egg.
Place pasties on a baking sheet and bake in preheated oven for 30 minutes, until pastry is golden brown.

Nutrition Facts : Calories 687.1 calories, Carbohydrate 55.4 g, Cholesterol 154.5 mg, Fat 44.7 g, Fiber 4.5 g, Protein 17.4 g, SaturatedFat 17.4 g, Sodium 859.2 mg, Sugar 5.1 g

VEGETABLE PASTIES

Vegetable Pasties image

I combined 5 pasty recipes to create an easy vegetable pasty with the filling and flavor I desired.

Provided by Alexandra Flowers

Categories Main Dish Recipes Savory Pie Recipes Vegetarian Pie

Time 1h15m

Yield 8

Number Of Ingredients 17

Ingredients

3 ½ cups all-purpose flour
1 cup whole wheat flour
1 teaspoon salt
1 cup shortening
1 ¼ cups ice water
2 tablespoons olive oil
1 onion, thinly sliced
4 cloves garlic
2 carrots, thinly sliced
1 turnip, peeled and diced
2 potatoes, peeled and diced
½ pound mushrooms, chopped
2 tablespoons water
1 cube vegetable bouillon
1 teaspoon dried tarragon
salt and pepper to taste
1 eggs, beaten

Steps:

In a large bowl, mix together all-purpose flour, whole wheat flour, and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough into 8 pieces, and shape into balls. Cover, and set aside.
Heat olive oil in a large heavy skillet over medium heat. Saute onion and garlic until soft and translucent, about 5 minutes. Stir in carrot, turnip, potatoes and mushrooms. Add water, bouillon cube, tarragon, salt and pepper. Cook for 15 minutes.
Preheat oven to 400 degrees F (200 degrees C).
Roll each pastry ball into a circle, 6 to 8 inches in diameter. Place about 1 cup of filling on one half of each circle. Fold pastry over filling, and pinch edges to seal. Place on baking sheet, and brush with egg.
Bake in preheated oven for 45 minutes, or until golden brown.

Nutrition Facts : Calories 581.4 calories, Carbohydrate 67.2 g, Cholesterol 23.3 mg, Fat 30.7 g, Fiber 5.7 g, Protein 11 g, SaturatedFat 7.2 g, Sodium 330.1 mg, Sugar 3.1 g

Tips for Making Vegetable Pasties:

Use a variety of vegetables for a more flavorful filling. Some good options include potatoes, carrots, peas, and onions.
Season the vegetable filling generously with salt and pepper. You can also add other herbs and spices, such as garlic powder, onion powder, or dried thyme.
Use a thick, flaky pastry dough for the pasties. This will help to keep the filling from leaking out.
Roll out the pastry dough thinly, but not too thinly. It should be about 1/8-inch thick.
Cut the pastry dough into circles that are large enough to enclose the vegetable filling. You can use a cookie cutter or a sharp knife.
Place a spoonful of vegetable filling in the center of each pastry circle.
Fold the pastry dough over the filling and crimp the edges to seal.
Brush the tops of the pasties with milk or egg wash and sprinkle with salt and pepper.
Bake the vegetable pasties in a preheated oven until the pastry is golden brown and the filling is heated through.

Conclusion:

Vegetable pasties are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are also a great way to use up leftover vegetables. With a little planning, you can make vegetable pasties that are both delicious and nutritious.