Vegetable pasties are a hearty, portable hand pie with a flaky, golden crust and a savory filling of root vegetables, onions, and herbs. This recipe delivers a satisfying, all-in-one meal that’s perfect for lunchboxes, picnics, or a cozy dinner. The key to a great pasty is a sturdy yet tender pastry that holds its shape and a well-seasoned, juicy filling—this version gets both right.
Ingredients
- For the pastry:
- 3 cups (375 g) all-purpose flour, plus extra for dusting
- 1 teaspoon salt
- 1 cup (225 g) cold unsalted butter, cut into small cubes
- 1/2 cup (120 ml) ice-cold water (you may need a little more)
- 1 large egg, beaten with 1 tablespoon water, for egg wash
- For the filling:
- 2 tablespoons (30 ml) olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium potatoes (about 12 oz / 340 g), peeled and diced into 1/2-inch cubes
- 2 medium carrots (about 8 oz / 225 g), peeled and diced into 1/2-inch cubes
- 1 small rutabaga or turnip (about 8 oz / 225 g), peeled and diced into 1/2-inch cubes
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and freshly ground black pepper, to taste
- 1/2 cup (120 ml) vegetable broth
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
Instructions
- Make the pastry: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces. Gradually add the ice water, stirring with a fork, until the dough just comes together. Do not overwork. Turn the dough onto a floured surface, shape into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Prepare the filling: While the dough chills, heat the olive oil in a large skillet over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook for 1 minute more. Stir in the potatoes, carrots, rutabaga, thyme, rosemary, salt, and pepper. Cook for 5 minutes, stirring occasionally. Pour in the vegetable broth, bring to a simmer, cover, and cook until the vegetables are just tender, about 10 minutes. If there is excess liquid, stir in the cornstarch slurry and cook for 1 minute until thickened. Remove from heat and let cool completely.
- Preheat the oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roll and fill: On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Using a plate or bowl about 6 inches in diameter as a guide, cut out rounds. Re-roll scraps as needed. Place a generous spoonful (about 1/3 cup) of the cooled filling onto one half of each round, leaving a 1-inch border.
- Seal the pasties: Brush the edges of the dough with a little water, fold the other half over the filling, and press the edges together with a fork or crimp with your fingers to seal. Cut a few small slits on top to allow steam to escape.
- Bake: Place the pasties on the prepared baking sheet. Brush the tops with the egg wash. Bake for 25–30 minutes, until the pastry is golden brown and crisp. Let cool for 5 minutes before serving.
Tips
- Keep everything cold: For the flakiest pastry, ensure your butter and water are ice-cold. Work quickly and, if the dough becomes soft, chill it again before rolling.
- Don’t overfill: Overfilling makes sealing difficult and can cause the pasties to burst during baking. Use about 1/3 cup of filling per pasty.
- Cool the filling completely: Adding warm filling to the dough will melt the butter and make the pastry tough. Let the filling cool to room temperature before assembling.
- Substitute vegetables: Feel free to swap in other root vegetables like parsnips, sweet potatoes, or celery root. Just keep the total amount about the same and dice them evenly for even cooking.
Serving Suggestions
Serve vegetable pasties warm, either on their own or with a side of chutney, pickles, or a simple green salad. They also pair well with a bowl of tomato soup or a dollop of sour cream. For a traditional British touch, serve with baked beans or mushy peas.
Variations
- Cheese and herb: Add 1/2 cup (50 g) grated sharp cheddar cheese and 2 tablespoons chopped fresh chives to the cooled filling.
- Spiced: Add 1 teaspoon curry powder or 1/2 teaspoon smoked paprika to the onion while cooking for a different flavor profile.
- Mushroom and lentil: Replace the rutabaga with 1 cup (150 g) finely chopped mushrooms and add 1/2 cup (100 g) cooked green lentils to the filling.
- Mini pasties: Use a 4-inch cutter to make smaller pasties, perfect for appetizers or party snacks. Reduce baking time to 18–20 minutes.
Storage and Reheating
Store leftover pasties in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a preheated 350°F (175°C) oven for 10–15 minutes, or until heated through. You can also microwave them for 1–2 minutes, but the pastry will be softer. Pasties can be frozen, unbaked or baked, for up to 2 months. Thaw overnight in the refrigerator before baking or reheating.
Frequently Asked Questions
Can I use store-bought pie crust? Yes, you can use store-bought pie dough or puff pastry to save time. If using puff pastry, note that it will be lighter and flakier, but may not hold up as firmly as a traditional pasty crust.
Why are my pasties leaking? Leaking usually happens if the filling is too wet or the edges aren’t sealed properly. Make sure to cook out excess liquid from the filling and press the edges firmly with a fork or crimp well.
Can I make these vegan? Absolutely. Substitute the butter with a vegan butter or shortening, and use a non-dairy milk (like oat or soy) for the egg wash. The filling is already plant-based.
Can I use frozen vegetables? Yes, but thaw and drain them well to avoid excess moisture. Frozen peas or corn can be added directly without thawing.
Do I need to pre-cook the filling? Pre-cooking the filling ensures the vegetables are tender and the flavors meld. It also removes excess moisture, which helps prevent soggy pasties.
Can I make the dough ahead of time? Yes, the dough can be wrapped and refrigerated for up to 2 days, or frozen for up to 1 month. Let it thaw in the refrigerator before rolling.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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