Just the BEST and easiest recipe for vegetable pasties – cheat your way to amazingly tasty vegetarian pasties that everyone will just love.
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.
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 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!
Ingredients for Vegetable Pasties
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
- 1 onion – peeled and finely diced
- 4 potatoes – peeled and cut into 1cm cubes
- 150g frozen peas
- 200ml hot vegetable stock
- 150g Cheddar cheese – grated
- 500g Jus-Rol shortcrust pastry
- 1 egg – beaten
How to make vegetable pasties
- Preheat the oven to 200C
- Peel and finely dice the onion.
- Peel and dice the potatoes into tiny cubes – around 1cm
- Grate the Cheddar cheese.
- Add a splash of olive oil to a large pan – one with a lid.
- Sauté the diced onions for around 5 minutes.
- 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.
- Pour the hot vegetable stock into the pan with the potatoes and onions.
- Stir the potatoes, onions and stock together and cook with the lid on over a low heat for around 15 minutes.
- Add the frozen peas to the pan and a little more stock if the pasty filling seems too dry.
- Mix the potatoes, onions, peas and stock together and continue to cook for a further 5 minutes.
- 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.
- 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.
- Use a saucer as a template and cut out six circles from the pastry.
- Add a spoonful of filling to one half of the pastry circle – leaving room to fold over the pastry and crimp the edges.
- 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.
- 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.
- When the pastries are cooked they’ll be browning on top and bubbling hot inside. Leave them to cool for a while before eating.
Spicy vegetable pastie recipe
If you like your pasties to come with a kick of heat then just simple stir curry paste or chipotle paste through the vegetable filling, this will add extra flavour and kick of spice.
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.
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
- Watercress and chicory salad with spicy salad dressing
- Homemade apple coleslaw
- Creamy mashed potatoes with garlic and herbs
- 1 tbs olive oil
- 1 onion
- 4 potatoes
- 150g frozen peas
- 150g Cheddar cheese
- 500g pack Jus Rol pastry
- 1 egg
- Preheat the oven to 200
- Add a splash of olive oil to a large non stick pan (one with a lid)
- 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.
- 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.
- Then remove the lid and stir in the cheese - season with salt & pepper to taste.
- Roll out the pastry and using a saucer as a template - cut out 6 circles.
- 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.
- Brush the edge of the pastry circles with the beaten egg and then fold over and crimp the edges together with your finger & thumb.
- Brush the outside of the pastry with the beaten egg and then place on a lightly greased baking tray.
- Bake in the oven for around 20 minutes until the pastry is golden brown.
Amount Per Serving: Calories: 620Total Fat: 30gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 106mgSodium: 548mgCarbohydrates: 70gFiber: 6gSugar: 18gProtein: 18g
Recipe updated 24/02/20