Vegetable Pasties with Puff Pastry

pasties on a plate with tomato sauce and cutlery.

5 from 4 votes

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.

Prep Time25

Cook Time20

Total Time45

Course: Appetizer, Main Course

Cuisine: Australian

Servings:

Calories: 191kcal

Author: Andrea Geddes

Ingredients

400 grams potatoes diced, peel on. Approx. 4 small potatoes.
1 medium brown onion diced
1 medium carrot diced
1 medium parsnip finely diced
1-2 tablespoons olive oil
½ cup frozen peas
salt to taste
black pepper ground, to taste
¼ teaspoon white pepper
½ - 1 teaspoon mild curry powder I used Keen's curry powder
½ cup vegetable stock
6 sheets puff pastry Use 6 squares of ready-rolled puff pastry (25 x 25cm). 1kg.
1 egg lightly beaten

Metric - US Customary

Instructions

Line two baking trays with baking paper.

Make the vegetable filling

Place the potatoes, onion, carrot, parsnip and olive oil in a large frying pan over medium-high heat.
Sauté for 2-3 minutes, until lightly golden and fragrant.
Add the frozen peas, salt, peppers, curry powder and vegetable stock and reduce the heat to low. Cover with a lid and cook for a further 5-10 minutes, until the stock has reduced/absorbed into the vegetables and the vegetables are tender.
Adjust the seasoning to taste (if required) and remove from the heat. Allow to cool.

Prepare the pastry

Pre-heat oven to 200 °C/392 F (180 °C fan-forced).
While the filling is cooling, remove the puff pastry squares from the freezer and allow to thaw. Using an 11cm cutter (or use a small bowl as a guide and cut around the sides with a sharp knife), cut each sheet into 4 circles. (Alternatively, cut into triangles or circles of desired size).

Assemble

Use a pastry brush to brush some of the beaten egg around the edges of a pastry circle.
Place a heaped tablespoon (or more or less, depending on the size you have cut the pastry) of the cooled filling into the centre of the pastry circle.
Fold the circle in half, over the filling. Use your fingers to crimp along the edges to seal the filling without any air pockets. Repeat for the remaining filling and pastry until the filling is all used up.
Place the pasties onto the lined baking trays, leaving space in between each pasty and brush the tops with the remaining beaten egg. Bake for 20 minutes, or until the pastry is puffed and golden. Serve with tomato sauce.

Notes

1. Adjust seasoning – once the vegetable filling has cooked, taste and adjust the seasoning, if needed.
2. 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.
3. Don’t overfill them. Adding too much filling can make the pasties difficult to seal, and they can burst open in the oven.
4. 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 (to make 12 large pasties) or quarters diagonally and folded into triangles instead of circles, if preferred.
5. Brush the edges of the pastry with egg to seal and help prevent them from bursting open while baking.
6. Keep the puff pastry covered with a lightly damp paper towel while thawing, to prevent it from drying out and cracking.
7. Freezing; Vegetable pasties store and freeze very well, making them perfect for making ahead to enjoy later. To freeze, allow the pasties to cool completely and then wrap them in baking paper or foil and place in an airtight container. Freeze for up to 3 months. Thaw in the fridge overnight, or reheat them straight from frozen.
8. Storage; Keep cooled leftovers in the fridge in an airtight container for 2-3 days.
9. Reheating; Refrigerated or thawed pasties can be reheated in a pre-heated oven at 18OC/356 F oven for around 10 minutes, or until crisp and steaming hot in the middle. If re-heating from frozen, add another 5-10 minutes to the cooking time. They can also be reheated in an air fryer at 160C for around 8-10 minutes, turning half way.
10. Please note that the nutrition information is based on the mixture being made into 24 pasties, with one pasty being one serve. The nutritional information is an estimate only and does not take into account any additional toppings or sides served with the pasties.
11. This recipe is made using Australian cups and spoon measurements. Any reference to cups or spoons in this recipe is in Australian metric. Due to cup sizes varying from country to country, I advise adjusting if necessary.

Nutrition