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:
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| Stuff you need |
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
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| 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)
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| Sliced butter |
- Add a few of the slices into the flour and using the pastry cutter, cut into the flour until crumbly
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| 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
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| 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.
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| 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
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| 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
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| Filled and folded pasties |
- Set oven to 425⁰
- Bake for 45 - 50 Minutes or until pasties are golden brown
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| Fresh out of the oven |
- Place in an oven-safe bowl
- Add a few dollops of margarine
- Cover with foil
- Bake in the oven
