Vegetable Pasties
Hello there!
These vegetable pasties are simple to make and filling for a cold day. While these are vegetarian, you could make them with mince meat or even chicken. I always like recipes that are adaptable and don't take very long but taste lovely. I used ready-made pastry for this recipe to save time but if you want to make your own shortcrust pastry this recipe is still perfect for that too. Enjoy!
The Recipe: Vegetable Pasties
Makes 4 large pasties
Peel and chop the potatoes in quarters and boil in a saucepan with water for 10 minutes. Meanwhile, dice the onion finely, peel and cut the carrot into small pieces and crush the garlic cloves. Once the potatoes are cooked, cut them into small cubes and place in a bowl. In another saucepan, fry the onion in a little oil until soft, then add the garlic and carrot. When the carrot is soft, add the spinach and cook until wilted down. Add this to the potatoes and combine. Season well with salt and pepper.
Preheat an oven to 180C/Gas mark 4. Roll out the pastry on a floured surface and cut out large circles (about 15cm in diameter) using a plate or bowl as a template. Place the filling in the centre of the circle and egg wash around the edge. Fold over in half and press the edges with a folk so they are sealed. Glaze on top with more egg and place on a tray lined with grease-proof paper. Repeat until you have used all the vegetable filling or pastry. Place in the oven and bake for 25-30 minutes, until they are golden and the pastry is cooked.
These vegetable pasties are simple to make and filling for a cold day. While these are vegetarian, you could make them with mince meat or even chicken. I always like recipes that are adaptable and don't take very long but taste lovely. I used ready-made pastry for this recipe to save time but if you want to make your own shortcrust pastry this recipe is still perfect for that too. Enjoy!
The Recipe: Vegetable Pasties
Makes 4 large pasties
- 1 pack of ready-made shortcrust pastry (or make your own)
- 1 onion
- 2 large potatoes
- 1 large carrot
- 2 garlic cloves
- Large handful spinach
- Salt and pepper
- 1 egg, beaten for glazing
Preheat an oven to 180C/Gas mark 4. Roll out the pastry on a floured surface and cut out large circles (about 15cm in diameter) using a plate or bowl as a template. Place the filling in the centre of the circle and egg wash around the edge. Fold over in half and press the edges with a folk so they are sealed. Glaze on top with more egg and place on a tray lined with grease-proof paper. Repeat until you have used all the vegetable filling or pastry. Place in the oven and bake for 25-30 minutes, until they are golden and the pastry is cooked.
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| Vegetable Pasties...Ta dah! |
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