Best 2 Vegetable Pasties Recipes

Embark on a culinary journey with our delectable Vegetable Pasties, a delightful fusion of flavors and textures. These handheld pies, hailing from the heart of Cornwall, England, offer a symphony of savory fillings wrapped in a flaky, golden crust. Our collection of recipes caters to diverse dietary preferences, ensuring every palate finds its perfect match. Indulge in the classic Vegetable Pasty, a vegetarian delight brimming with tender vegetables, herbs, and a hint of cheese. For a vegan variation, try our scrumptious Vegan Vegetable Pasty, where plant-based ingredients take center stage without compromising on taste. If you're craving a gluten-free option, our Gluten-Free Vegetable Pasty is a symphony of flavors encapsulated in a crispy, gluten-free crust. And for those with a sweet tooth, our Vegetable and Apple Pasty offers a harmonious blend of savory and sweet, featuring tender vegetables, tangy apples, and a hint of cinnamon.

Let's cook with our recipes!

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

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

Tips:

Mise en Place: Before you start cooking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid scrambling.
Choose the Right Vegetables: Use a variety of vegetables that are in season and that you enjoy. Some good options include potatoes, carrots, peas, and broccoli.
Season Well: Don't be afraid to use plenty of salt and pepper. Seasoning is essential for bringing out the flavor of the vegetables.
Use a Good Pastry: The pastry is an important part of the pasties, so make sure you use a good quality one. You can either make your own pastry or buy it pre-made.
Crimp the Edges Well: When you're sealing the pasties, make sure you crimp the edges well to prevent them from coming apart during baking.
Bake Until Golden Brown: Bake the pasties until they're golden brown and the pastry is cooked through. This will ensure that they're crispy and delicious.

Conclusion:

Vegetable pasties are a delicious and easy-to-make meal that can be enjoyed by people of all ages. They're perfect for a quick lunch or dinner, or as a snack on the go. With the tips provided in this article, you can make perfect vegetable pasties every time. So next time you're looking for a tasty and satisfying meal, give vegetable pasties a try. You won't be disappointed!