If you are craving the hearty, comforting satisfaction of a traditional savory pie without the meat, these Vegetable Pasties are the perfect solution. To create the ultimate meatless version, recipe creator Alexandra Flowers combined elements from five different pasty recipes to achieve the perfect balance of flavors and textures.
These pasties feature a rustic, sturdy dough made from a blend of all-purpose and whole wheat flour, which bakes up beautifully tender and golden. Inside, they are stuffed to the brim with a savory, herbaceous mixture of potatoes, turnips, carrots, and mushrooms seasoned with aromatic tarragon and garlic.
They are incredibly filling and highly portable! As community reviewers have noted, these pasties hold their shape wonderfully, making them a fantastic option for packed lunches, picnics, or even taking along on camping trips.
Pro-Tips for Perfect Pasties
To ensure your pastry is tender and your filling is deeply flavorful, keep these crucial kitchen tips in mind:
- Keep the Dough Cold: For the most tender and flaky crust, ensure your shortening and water are ice cold. Handle the dough as little as possible once it comes together to prevent the gluten from over-developing, which can result in a tough crust.
- Size Warning: Be prepared—these pasties are huge! Rolling the dough into 6 to 8-inch circles and stuffing them with a full cup of filling yields a very substantial, meal-sized pasty. If you have smaller appetites in your family, you can easily divide the dough into 10 or 12 smaller pieces.
- Moisture is Key: Because there is no meat fat rendering into the filling as it bakes, vegetarian pasties can sometimes feel a bit dry. Ensure you don’t cook all the liquid out of your vegetables during the stovetop step. (Reviewer WingedBook even recommends stirring a few spoons of cream of mushroom soup into the filling for a richer, gravied texture!).
Delicious Variations to Try
This recipe is an excellent base and is incredibly adaptable to whatever you have in your crisper drawer. Try these simple swaps:
- Shortcut Crust: If you are short on time and don’t want to make the pastry from scratch, community members highly recommend substituting store-bought refrigerated pie crusts or even flattened canned biscuit dough!
- Custom Veggie Blend: Cannot find turnips? No problem! You can omit them entirely, or swap in other favorites. Reviewers have successfully added broccoli, black beans, or sweet potatoes to the mix.
- Vegan Option: To make this recipe completely plant-based, ensure you use vegetable shortening (most are naturally vegan, but check the label), and swap the egg wash for a light brushing of unsweetened almond milk or olive oil to help the crust brown in the oven.
Also Read : Buckwheat Soba Tiger Salad
Vegetable Pasties
8
servings30
minutes45
minutes581
kcalIngredients
The Pastry Dough:
3 1/2 cups all-purpose flour
1 cup whole wheat flour
1 teaspoon salt
1 cup shortening
1 1/4 cups ice water
The Vegetable Filling:
2 tablespoons olive oil
1 onion, thinly sliced
4 cloves garlic, minced
2 carrots, thinly sliced
1 turnip, peeled and diced
2 potatoes, peeled and diced
1/2 pound mushrooms, chopped
2 tablespoons water
1 cube vegetable bouillon
1 teaspoon dried tarragon
Salt and freshly ground black pepper, to taste
For Assembly:
1 large egg, beaten (for egg wash)
Directions
- Prepare the Dough: In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, and 1 teaspoon of salt. Using a pastry blender or two forks, cut the shortening into the flour mixture until it resembles coarse crumbs. Gradually stir in the ice water until the mixture forms a cohesive ball. Divide the dough evenly into 8 pieces, shape them into balls, cover with a clean towel, and set aside.
- Sauté the Aromatics: Heat the olive oil in a large, heavy skillet over medium heat. Add the sliced onion and minced garlic, sautéing until soft and translucent, about 5 minutes.
- Simmer the Filling: Stir the carrots, turnip, potatoes, and mushrooms into the skillet. Add the 2 tablespoons of water, crumble in the vegetable bouillon cube, and add the dried tarragon, salt, and pepper. Lower the heat, cover, and cook for about 15 minutes, or until the vegetables are tender but still hold their shape. Remove from heat and let cool slightly.
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Roll and Assemble: On a lightly floured surface, roll each of the 8 pastry balls into a circle, about 6 to 8 inches in diameter. Place about 1 cup of the vegetable filling onto one half of each pastry circle.
- Seal and Wash: Fold the bare half of the pastry over the filling to create a half-moon shape. Crimp and pinch the edges firmly together to seal the pasty. Place the assembled pasties onto the prepared baking sheet and brush the tops generously with the beaten egg.
- Bake: Bake in the preheated oven for 45 minutes, or until the pastry is completely cooked through and deeply golden brown. Let cool for a few minutes before serving.
Notes
- Make-Ahead / Storage: Baked pasties can be stored in an airtight container in the refrigerator for up to 4 days. Reheat them in the oven or toaster oven at 350°F to re-crisp the crust (microwaving will make the pastry soggy).
- Freezing: Unbaked pasties freeze exceptionally well. Assemble them, freeze them solid on a baking sheet, and then transfer to a freezer bag. You can bake them straight from frozen by adding 10–15 extra minutes to your baking time!
