Vegetarian pasties are a hearty, portable hand pie with a buttery, flaky crust and a savory filling of root vegetables, mushrooms, and cheese. This recipe delivers a satisfying meal that’s perfect for lunchboxes, picnics, or a cozy dinner. The combination of tender vegetables and rich pastry makes it a crowd-pleaser, and the filling can be easily customized to what you have on hand.
Ingredients
- For the pastry:
- 3 cups (375 g) all-purpose flour
- 1 teaspoon salt
- 1 cup (225 g) cold unsalted butter, cut into small cubes
- 1/2 cup (120 ml) ice water (plus more if needed)
- 1 egg, beaten with 1 tablespoon water (for egg wash)
- For the filling:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium potatoes (about 300 g), peeled and cut into 1/4-inch dice
- 1 large carrot (about 150 g), peeled and cut into 1/4-inch dice
- 1 small rutabaga or turnip (about 200 g), peeled and cut into 1/4-inch dice
- 1 cup (100 g) mushrooms, finely chopped
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- Salt and freshly ground black pepper, to taste
- 1 cup (100 g) grated sharp cheddar cheese (or vegetarian hard cheese)
Instructions
- Make the pastry: In a large bowl, whisk together the flour and salt. Add the cold butter cubes and cut them into the flour using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces. Gradually add the ice water, mixing with a fork until the dough just comes together. Turn the dough out onto a lightly floured surface, shape into a disc, 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 another minute. Add the potatoes, carrot, rutabaga (or turnip), and mushrooms. Cook, stirring occasionally, for about 10 minutes, until the vegetables begin to soften. Stir in the thyme, sage, salt, and pepper. Remove from heat and let cool completely. Once cool, stir in the grated cheese.
- Preheat the oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roll out the dough: On a lightly floured surface, roll the chilled dough out to about 1/8-inch thickness. Using a round cutter (about 6 inches in diameter) or a small plate as a guide, cut out circles. Re-roll the scraps as needed.
- Fill the pasties: Place a generous spoonful (about 1/3 cup) of the filling onto one half of each dough circle, leaving a 1-inch border. Brush the edges of the dough with a little water, then fold the other half over the filling. Press the edges together with a fork to seal, or crimp with your fingers. Cut a small steam vent in the top of each pasty.
- Bake: Place the pasties on the prepared baking sheet. Brush the tops with the egg wash. Bake for 35-40 minutes, until the pastry is golden brown and the filling is hot and bubbling.
- Cool and serve: Let the pasties cool on a wire rack for at least 10 minutes before serving. They are delicious warm or at room temperature.
Tips
- Keep it cold: The key to flaky pastry is keeping the butter cold. If the dough becomes too soft while rolling, chill it again for 15 minutes before cutting.
- Don’t overfill: Overfilling makes sealing difficult and can cause the pasties to burst open during baking. Stick to about 1/3 cup of filling per pasty.
- Make ahead: You can assemble the pasties, place them on a baking sheet, and freeze them unbaked. Once frozen, transfer to a zip-top bag. Bake from frozen, adding 10-15 minutes to the baking time.
- Vegetarian cheese: Some hard cheeses use animal rennet. Look for a label that says “vegetarian” or check the ingredients to ensure it’s suitable for vegetarians.
Serving Suggestions
Serve these pasties warm with a side of chutney, pickle, 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 a gravy.
Variations
- Cheese and onion: Replace the root vegetables with 3 cups of sliced onions and 1 cup of grated cheese.
- Spiced lentil: Swap the mushrooms and rutabaga for 1 cup of cooked green or brown lentils and add 1 teaspoon of curry powder.
- Mediterranean: Use 1 cup of chopped spinach (squeezed dry), 1/2 cup of crumbled feta, and 1/2 cup of sun-dried tomatoes in place of the cheese and mushrooms.
- Herb crust: Add 1 tablespoon of chopped fresh herbs (such as parsley, chives, or dill) to the flour when making the pastry.
Storage and Reheating
Store baked pasties in an airtight container in the refrigerator for up to 4 days. To reheat, place them on a baking sheet in a 350°F (175°C) oven for 10-15 minutes, or until heated through. You can also microwave them, but the pastry will be softer. Unbaked pasties can be frozen for up to 3 months; bake from frozen as noted above.
Frequently Asked Questions
Can I use store-bought pie crust? Yes, you can use store-bought pie crust or puff pastry to save time. If using puff pastry, roll it slightly thinner and adjust the baking time accordingly (check for golden brown).
Can I make these vegan? Absolutely. Use a vegan butter substitute (like a block of plant-based butter) and omit the cheese or use a vegan cheese alternative. Skip the egg wash and brush with a little plant-based milk or oil instead.
Why are my pasties leaking? Leaking usually happens if the filling is too wet or the edges aren’t sealed properly. Make sure to cool the filling completely before assembling, and press the edges firmly with a fork or crimp them well.
Can I use sweet potatoes instead of regular potatoes? Yes, sweet potatoes work well. They are a bit sweeter and may be slightly softer, but they hold up fine in the filling.
How do I know when the pasties are done? The pastry should be deep golden brown and feel firm to the touch. If you have a thermometer, the internal temperature of the filling should be at least 165°F (74°C) to ensure it’s heated through.
Can I make mini pasties for appetizers? Yes, cut smaller circles (about 3 inches) and reduce the baking time to 20-25 minutes. They make great party snacks.
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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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