24 February 2019

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:

Photo of pasty ingredients
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
Photo of flour with salt added
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)
Photo of sliced butter
Sliced butter
  • Add a few of the slices into the flour and using the pastry cutter, cut into the flour until crumbly
Photo of butter in flour
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
photo of completed dough
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.
Photo of diced and salted veggies
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

photo of filled 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
photo of filled and folded pasties
Filled and folded pasties
  • Set oven to 425⁰
  • Bake for 45 - 50 Minutes or until pasties are golden brown
Photo of baked pasties
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

1 comment:

  1. Tim, these are fabulous! The dough recipe is so light and provides endless opportunities for yumminess from the kitchen. The veggies cook up tender, but not squishy! Perfect! Thank you so much for taking the time to share this wonderful recipe!!


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