Vegetarian Pasties

My Nan specialized in pasties, and pavlova. Her pasties had that something special that can not be replicated.

My mum makes a very decent version of Nan’s pasties and she taught me how to make them. This recipe is a variation on the traditional meat version that we grew up with.

I often serve them as a nibble for entertaining as they can be made in any size. They are taken to another level when served with homemade tomato chutney or chilli jam.

They make a healthy dinner option for the kids. This recipe contains 7 vegetables.

They are super easy to make – just throw everything in a bowl, mix fold in the pastry and cook.

This is one of my core back-up meals. I like to maintain a supply in the freezer. They are handy to have on standby at the end of a crazy day, or a work day and Mr Fresh gets them in his lunch box for work.

Serves: Makes 8 pasties
Preparation Time: 10 minutes
Cook Time: 40-45 minutes

Ingredients:

4 sheets ready made puff pastry
100 grams green beans – chopped into small cubes
1/4 green capsicum – chopped into small cubes
100 grams sweet potato – peeled and chopped into small cubes
250 grams potato – peeled and chopped into small cubes
1 small zucchini – peeled and chopped into small cubes
1 small carrot – peeled and chopped into small cubes
handful of fresh baby spinach leaves – washed and chopped finely
1 sprig fresh rosemary chopped
1 garlic clove – chopped finely
4 sprigs fresh parsley – chopped
1 sprig fresh oregano – chopped
1 teaspoon Worcestershire sauce
2 tablespoons tomato chutney
1 egg – whisked

Steps:

Defrost the pastry and cut it diagonally once defrosted (into 2 triangles)
Turn on the oven to heat to 180 degrees
Add all of the ingredients together into a bowl and stir to combine
Spoon some of the mix into the center of each piece of pastry
Fold the pastry by lifting one corner over to meet the other and sealing the edges with the end of a fork or by pressing down with your finger, then seal along the bottom of the pastry to enclose the mixture
Bake until golden brown, remove from the oven to cool for a few minutes before serving
Serve with chilli jam or tomato chutney

Hints and Tips:

Avoid adding any excess liquid from the mix to the pastry
Brush the top of the pastry with egg white if you have some available prior to cooking, if not don’t waste an egg!
Use any vegetables you have available
Make them larger or smaller in size to suit – you will need to adjust cooking time accordingly
Replace tomato chutney with tomato sauce or chilli sauce

This post is linked to Veggie Mama Meatless Monday.

Christine @ Cooking Crusade says:

October 8, 2012 at 10:00 am

These look wonderful! Perfect to throw into a lunch box for a quick and yummy lunch 😀 I’ve been meaning to make pasties lately but haven’t found the right recipe but these look very simple and delicious, thank you for sharing!

Mademoiselle Slimalicious says:

October 8, 2012 at 1:35 pm

I’m always after easy recipe inspiration! Thank you for sharing this one!

Kyrstie says:
October 10, 2012 at 8:07 am

Thanks for visiting Mademoiselle 🙂

Christie @ Fig & Cherry says:

October 8, 2012 at 3:27 pm

I agree – pre-made pastry is a life saver! I love chopping up half eaten pieces of fruit and throwing them into pastry too 🙂 Love the large variety of veggies in this!

Kyrstie says:
October 10, 2012 at 8:07 am

That’s a great idea Christie, I hadn’t thought about using fruit. Usually the chooks end up with the half eaten pieces.