Easy Pastie Recipe
October 8, 2012
Easy Pastie Recipe
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.
Inspiring families to grow at least one fresh food item at home to experience the benefits of fresh food.
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!
I’m always after easy recipe inspiration! Thank you for sharing this one!
Thanks for visiting Mademoiselle 🙂
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!
That’s a great idea Christie, I hadn’t thought about using fruit. Usually the chooks end up with the half eaten pieces.
They look delicious! What a great way to add loads of veggies into one meal!
Hi Deb, it is my mission in life to get as much good food into my children as possible 😉
These look divine! I will definitely keep these in mind for the next time I’m entertaining :).
Thanks Ali.
Stud and I recently went vego so Im madly pinning all of these recipes 🙂 Thank you!
I look forward to reading some of yours too Nic 🙂