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Super Quick Vegetable Pasties

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Just the BEST and easiest recipe for vegetable pasties – cheat your way to amazingly tasty vegetarian pasties that everyone will just love. Great picnic food ideas!

The sun has been making an appearance a lot more lately, prompting me to spend hours searching online for Cornish holidays.

As soon as I see the sun I want immediately to be by the sea in Cornwall.

Sat on an empty beach in a little Cornish cove with one of those huge picnic baskets, filled with Enid Blyton style treats – ginger beer, simple boiled eggs, doorstep crusty bread sandwiches filled with thick slices of farmhouse cheese and of course a rustic pasty.

Pasties remind me of holidays and sunshine. They are the perfect picnic food idea.

plate of homemade vegetarian pasties set on the grass alongside thermos flask and red napkin with white stars on it. Grass is speckled with blossom petals

How To Make Vegetable Pasties

I must admit I am a little bit of a cheat when it comes to making them though… the pastry. I never ever make pastry.

I make rubbish pastry, it makes me so cross to ruin perfectly good meals with my substandard rubbish pastry.

It makes much more sense for me to buy it ready to roll (and yes, lazily sometimes even already rolled).

The time and effort it saves me make it entirely worthwhile. I like the Jus-Rol ready to roll shortcrust pastry for making pasties – one block makes me 6 pasties and a tray full of tiny star shaped jam tarts from the scraps.

So I still get to feel all homemaker’ish but with no effort at all. That makes it win-win I’d say.

Traditionally the root vegetables used in pasties is swede and potatoes but I skip the swede for our vegetarian version. For these super quick pasties I just do a plain vegetable and cheese filling.

Being a mum I am always conscious of making sure the children do eat their 5-a-day so I do try to sneak a few peas in too… 

The filling is really easy to make and only uses potatoes, onion, peas, vegetable stock, cheddar cheese and salt & pepper. I usually make double filling and freeze half to use another day – just a little time saving trick.

If you are planning on freezing half the mixture – take it out before you add the cheese.

The children do like pasties for packed lunches which works out well and is a nice alternative to taking sandwiches. 

I like to eat my pasty outside in the garden for lunch, sat in the sun under the blossom tree with no intention of going anywhere in a hurry.

Yes… our Cornish vegetable pasties like being outside!

Equipment Needed

  • Chopping board
  • Sharp knife
  • Grater
  • Large saucepan with lid
  • Measuring jug
  • Spoon
  • Cooking spoon
  • Baking tray
  • Cup
  • Fork
  • Saucer
  • Pastry brush
  • Rolling pin

Ingredients For Vegetable Pasties

ingredients for vegetable pasties - jus rol shortcrust pastry, small bowl of frozen peas, vegetable stock cube, onion, egg, four potatoes, pack of mature cheddar cheese

This recipe makes enough filling to make 12 pasties – I freeze half the mixture (take it out for freezing before you add the cheese)

  • 1 tbs olive oil – you can use rapeseed oil if you prefer.
  • 1 onion – a regular medium brown onions is good for this recipe – simply peeled and finely diced
  • 4 potatoes – peeled and cut into 1cm cubes. I use Maris Piper potatoes for the pasties.
  • 150g frozen peas – you can stick to just peas or you could use the frozen peas and corn mixture instead.
  • 200ml hot vegetable stock – I use Kallo organic vegetable stock cubes. They contain no added MSG, no artificial colours, preservatives or flavours. And they’re gluten free.
  • 150g Cheddar cheese – grated, I use a mature cheddar cheese for the pasties as I like a really cheesy taste. You can swap it for mild Cheddar or red Leicester or one of the Lancashire cheese’s if you prefer.
  • 500g Jus-Rol shortcrust pastry – it’s handy to have a block of pastry in the fridge or freezer as it’s a great way to use up leftovers by making a simple pie.
  • 1 egg – beaten, you’ll just need a regular medium egg for our pasties.

How To Make Vegetable Pasties

Step One – preheat the oven

  • Preheat the oven to 200C / 400F / Gas Mark 6

Step Two – make the vegetable pasties filling

  • Peel and finely dice the onion.
ingredients ready to make vegetable pasties - bowl of chopped onions, bowl of diced potatoes and bowl of frozen peas - vegetable stock cube alongside the bowls of vegetables
  • Peel and dice the potatoes into tiny cubes – around 1cm
ingredients for vegetable pasties - diced potatoes, diced onions and frozen peas alongside an egg in a blue and white bowl
  • Grate the Cheddar cheese.
ingredients gathered ready to make vegetable pasties - bowl of diced potatoes, bowl of frozen peas, bowl of diced onions, plate of grated cheddar cheese
  • Add a splash of olive oil to a large pan – one with a lid.
  • Sauté the diced onions for around 5 minutes.
orange skillet pan with olive oil and diced onions in it - small bowl of diced potatoes to the side waiting to be added
  • Add the diced potatoes to the onions in the pan and stir well. Continue to fry over a medium heat for a couple of minutes.
orange skillet pan with olive oil and diced onions and potatoes. small bowl of frozen peas and packet of jus rolls shortcrust pastry to the side of the pan
  • Pour the hot vegetable stock into the pan with the potatoes and onions.
orange skillet pan with sautéed onions and potatoes being stirred with a wooden spoon - vegetable stock being poured in
  • Stir the potatoes, onions and stock together and cook with the lid on over a low heat for around 15 minutes.
orange skillet pan filled with diced potatoes and onions and vegetable stock - pack of jus rol shortcrust pastry to the side of the pan
  • Add the frozen peas to the pan and a little more stock if the pasty filling seems too dry.
orange skillet pan filled with diced onions and potatoes in vegetable stock with frozen peas being tipped in and stirred with wooden spoon
  • Mix the potatoes, onions, peas and stock together and continue to cook for a further 5 minutes.
orange skillet pan filled with diced onion, potatoes and peas in vegetable stock - jus rol shortcrust pastry to the side of the pan
  • Remove the pasty filling from the hob and stir in the grated cheese. If you’re freezing half the mixture take it out before adding the cheese.
orange skillet pan with diced onions, potatoes and peas in vegetable stock - grated cheese just tipped into the middle ready to be stirred in with a wooden spoon

Step Three – cut out the pastie circle shapes from the pastry

  • Roll out the Jus-Rol shortcrust pastry into a large rectangle. Be sure to sprinkle flour onto the table before you roll the pastry to stop it from sticking.
jus rol shortcrust pastry being rolled on a white table with a wooden rolling pin
  • Use a saucer as a template and cut out six circles from the pastry.
four circles of jus rol shortcrust pastry on a white floured table

Step Four – fill the vegetable pasties with the filling

  • Add a spoonful of filling to one half of the pastry circle – leaving room to fold over the pastry and crimp the edges.
circle of jus rol shortcrust pastry with vegetable pasty filling on one half, beaten egg and wooden pastry brush, fork and roasting tin in the background
  • Fold the pastry circles in half across the filling and crimp the edges together by pressing down on the pastry with the back of a fork.
  • Put the pastries onto a baking tray lined with greaseproof paper.
baking tray lined with brown baking paper, with 6 homemade pasties laid onto the tray ready to be brushed with beaten egg

Step Five – bake the pasties in the oven

  • Brush the pasties with beaten egg before baking in the oven on 200C for around 20 minutes or until golden brown and cooked through properly.
baking tray lined brown paper with homemade rustic vegetable pasties being brushed with beaten egg
  • When the pastries are cooked they’ll be browning on top and bubbling hot inside. Leave them to cool for a while before eating.
baking tray with six homemade rustic vegetable pasties fresh from the oven

Get more delicious leftover recipes here

Spicy Vegetable Pastie Recipe

If you like your pasties to come with a kick of heat then just simply stir curry paste or chipotle paste through the vegetable filling, this will add extra flavour and kick of spice.

You might also LOVE our quick and easy falafel salad recipe here.

Vegan Pasty Recipe

To make vegan pasties we’d recommend using the vegan pastry recipe from BBC Good Food. Then omitting the cheese/butter/egg and using a vegan cheese alternative and brushing the pastry with a little olive oil prior to baking.

Get loads of lunch recipes and ideas here

What To Eat With Pasties

Well pasties are perfectly good just eaten on their own, after all they were intended to be a meal inclosed in pastry for the Cornish tin miners to eat.

But if you want to add some sides then opt for a fresh green salad, maybe some homemade coleslaw or even cheesy mashed potatoes an baked beans.

What To Serve With Vegetable Pasties

  • Homemade apple coleslaw – one of our favourite coleslaw recipes, this is the one we make throughout autumn. Adding in seasonal apples really makes this slaw a treat to eat.

Need some new packed lunch ideas? We’ve lots of delicious recipes here!

Picnic Food List

If you’re taking our delicious vegetable pasties on a picnic then you’ll need a few extras – get our full picnic food list here. A brilliant list of picnic food ideas including…

  • sandwiches (lots of different filling ideas)
  • picnic dessert ideas and sweet treats
  • picnic drinks

Get more snack recipes here

Yield: Serves 6

Vegetable Pastie Recipe

plate of homemade vegetarian pasties set on the grass alongside thermos flask and red napkin with white stars on it. Grass is speckled with blossom petals

Super easy vegetarian pastie recipe

Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes

Ingredients

  • 1 tbs olive oil 
  • 1 onion
  • 4 potatoes 
  • 150g frozen peas 
  • 150g Cheddar cheese
  • 500g pack Jus Rol pastry 
  • 1 egg 
  • 200ml hot vegetable stock

Instructions

    1. Preheat the oven to 200
    2. Add a splash of olive oil to a large non stick pan (one with a lid)
    3. Tip in the potatoes and onions and fry for a few minutes - pour over the stock and put the lid onto the pan - keep over a medium heat and cook for 10 minutes.
    4. Add the frozen peas to the mixture a little more stock if it’s dry and cook for another 5 minutes with the lid on.
    5. Then remove the lid and stir in the cheese - season with salt & pepper to taste.
    6. Roll out the pastry and using a saucer as a template - cut out 6 circles.
    7. Add a couple of spoonfuls of filling to each circle (place the filling on one half of the circle only and leave at least 1 cm from the edge.
    8. Brush the edge of the pastry circles with the beaten egg and then fold over and crimp the edges together with your finger & thumb.
    9. Brush the outside of the pastry with the beaten egg and then place on a lightly greased baking tray.
    10. Bake in the oven for around 20 minutes until the pastry is golden brown.


Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 620Total Fat: 30gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 106mgSodium: 548mgCarbohydrates: 70gFiber: 6gSugar: 18gProtein: 18g

Nutritional content will vary depending on the exact ingredients you use and how careful you are with measuring - this nutritional information is given as a general guide only and may not be accurate - you should always calculate your own nutritional information especially if you have specific dietary requirements.

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If you love homemade pasties you might just love our chorizo pasty recipe here!

plate of homemade vegetable pasties on the grass next to a thermos flask. Text overlay "super tasty vegetable pasties"

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