Vegetarian Pasties

Since my wife likes veggies, I have taken a Pasty recipe and omitted the meat. So, for all you pasty purists out there, please forgive me for taking liberties with the recipe; and for those of you who are vegetarians, you can now have the same great taste, but without the meat. So, without further ado…

What you need:

Stuff you need

Pasty Crust
3 Cups Flour
1 ½ sticks of cold margarine, butter, or shortening (you choose)
1 tsp Salt
1 Pastry cutter
1 Cup Cold Water


Pasty Filling
1 Onion, diced
5 potatoes, diced
4-5 Carrots, diced
1-2 Turnips (1 large or 2 small), diced
1 tsp Salt
1 tsp Pepper


Putting it Together:

• Take 3 cups of flour and add to a large bowl
• Add 1 tsp of salt and mix into flour

Flour with salt added

• Take the margarine and cut it up into slices (about 6-8 slices. The number of slices does not matter. It just makes it easier to cut into the flour)

Sliced butter

• Add a few of the slices into the flour and using the pastry cutter, cut into the flour until crumbly

Butter added to flour prior mixing

• Add a few more slices of the margarine into the flour and repeat until all the margarine is added
• Continue cutting margarine into the flour, until thoroughly incorporated
• Take the cold water and add about ¼ cup to the dough and mix with fork
• Continue to add water a little at a time until dough comes together and forms a ball

Completed dough ready to rest

• Wrap dough in plastic wrap and put in refrigerator while you prep the veggies
• Take the onion and dice into small pieces and add to a large bowl
• Peel and dice the potatoes into small pieces and add to bowl
• Peel and dice the carrots into small pieces and add to bowl
• Peel and dice the turnip into small pieces and add to bowl
• Add the salt and pepper to the veggies and toss with your hands to coat them.

The diced and salted veggies

• Take the dough and divide into 4 equal parts (for large pasties) or 6 equal parts for smaller ones
• Roll each dough portion into a ball and set aside
• Take 1 ball of dough and roll it out into a circle (think about it like making mini pie crusts)
• Take 2/3 cup of the veggies and add to the middle of the dough
• If there is room on the dough, you can add more
• Just make sure that you have enough room to fold the dough and enclose the veggies
• Add 1-2 tsp (does not need to be precise. This is just to add moisture to the pasty as it bakes) of margarine to the top of the veggies
• Wet the edge of one side of the dough with water (the other half of the dough will be dry)
• The water that you used to moisten one half of the pasty crust will act as a sealant to the other half and thus seal the entire pasty

Filled pasty. Wet the bottom half of the dough and bring both
bottom and top together and crimp

• Take both halves of the dough and join them at the top of the pasty and crimp to seal
• Seal entire pasty in this manner
• Place on baking sheet and pierce a few times with a knife (to vent)
• Repeat with remaining pastries

Filled and folded pasties

• Set oven to 425⁰
• Bake for 45 - 50 Minutes or until pasties are golden brown

Fresh out of the oven

For any leftover veggies:

• Place in an oven-safe bowl
• Add a few dollops of margarine
• Cover with foil
• Bake in the oven