Vegetable Pasties with Puff Pastry

You won’t be able to have just one of these homemade vegetable pasties! A warm, peppery vegetable filling is encased in flaky, buttery pastry that is just begging to be dunked in a rich tomato sauce. Bursting with flavour, these vegetarian pasties are perfect for dinner, a light lunch or as an appetiser.

Why you’ll love this recipe

• Easy to make – this recipe uses store-bought puff pastry for convenience and everything comes together easily.
• Versatile – they make a delightful light lunch or snack. And they are perfectly portable, making them ideal for serving hot or cold at parties, picnics or in lunchboxes. Or serve them for dinner with some steamed veggies, chips, baked beans and/or salad.
• Freezer friendly – make a batch and freeze them. Then reheat them when you want an easy lunch or dinner. You can also serve them as appetisers when you have last-minute guests.
• Adaptable – The vegetables can be adapted to suit what you have in your fridge. And you can make them larger, or smaller, depending on your needs.
• Vegetarian – they are so flavourful and filling, you’ll never miss the meat!

Ingredients you will need

** This post contains tips and instructions to achieve the best possible results. This photo is a great guide for when you are in the supermarket, but for full ingredient quantities and methods, please scroll down to the detailed recipe card below!

• Potatoes – use small russet or all-purpose potatoes for the filling, or substitute for sweet potato for a touch of sweetness.
• Root vegetables – carrot, onion and parsnip give these pasties their Australian bakery-style flavour. Where possible, I don’t recommend skipping them. There is no need to peel the carrot or parsnip before adding them to the filling.
• Spices – salt, black pepper and white pepper flavour the filling mix, so don’t skip these. However, the curry powder is optional and can be adjusted, to taste.
• Vegetable stock – liquid vegetable stock helps to soften the vegetables and adds flavour. Make sure you cook the vegetables until the stock has reduced, or the pasties will be soggy.
• Egg – one lightly beaten egg is used to seal the pasties closed and to glaze the pastry, making it glossy and golden. Use milk if you need them to be egg-free.
• Puff pastry – flaky, buttery puff pastry forms the exterior of the pasties. In Australia, puff pastry comes frozen, in ready-made sheets that are around 25 x 25cm (10 x 10 “). Allow the pastry to thaw completely on the bench while the filling cools. It will soften as it thaws and become easier to fold. You can find puff pastry in supermarkets and grocers or if you’re feeling adventurous, you can make your own at home!

Step by step instructions

Full ingredient notes and quantities can be found in the detailed recipe card below. But here is a brief overview of what you can expect;

Step 1 – Make the vegetable filling;

Sauté the root vegetables in a little oil until lightly browned and fragrant.

Add the vegetable stock, salt, peppers, curry powder and frozen peas and stir. Cover and cook for a further 5-10 minutes, stirring occasionally, until the stock has reduced and the vegetables are tender, but still hold their shape.

Step 2 – Cut the pastry;

Cut the puff pastry into circles of desired size.

** I used 6 sheets of puff pastry and cut 4 x circles (11cm diameter) per sheet, making a total of 24 pasties. But you can make them larger or smaller and cut them into circles or triangles.

Brush the edges a pastry circle with the beaten egg.

Add a tablespoon of filling (or more or less, depending on size) and fold the pastry in half, over the top of the filling.

Pinch the edges of the pastry, to seal. You can use a fork to press the edges, or make some small folds with your hands, to decorate. Repeat with the remaining pastry circles and filling, until the filling is all used up.

Place the pasties onto lined baking trays and brush the tops with the remaining egg.

Bake until puffed and golden, and steaming hot in the middle.

Expert tips

• Adjust seasoning – once the vegetable filling has cooked, taste and adjust the seasoning, if needed.
• Allow the filling to cool before adding it to the pastry. Hot filling will start to melt the pastry layers before they reach the oven, which can cause it to become soggy.
• Don’t overfill them. Adding too much filling can make the pasties difficult to seal, and they can burst open in the oven.
• Make them larger or smaller – I used 6 sheets of puff pastry and made 4 pasties per sheet, making a total of 24 pasties. But you can make them larger or smaller, if required. The puff pastry squares can also be cut in half diagonally instead (to make 12 large pasties) and folded into triangles instead of circles, if preferred.
• Brush the edges of the pastry with egg to seal and help prevent them from bursting open while baking.
• Keep the puff pastry covered with a lightly damp paper towel while thawing, to prevent it from drying out and cracking.

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