Reviewed: Dec. 18, 2011

My family really enjoyed these, wonderful flavor. I didn't have yeast extract spread, and I thought it was fine.

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1 user found this review helpful

Reviewer:

HGAGNE

Cooking Level: Expert

Home Town: South Burlington, Vermont, USA

Reviewed: Nov. 23, 2011

Super tasty! I didn't have very many mushrooms on hand, so I didn't use as many as called for and it would have been nice to have more. These would be made delicious with a good gravy.

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Reviewer:

AmyJo

Reviewed: Sep. 12, 2011

Thank you so much for this recipe! I totally cheated on the pastry, but the filling was gorgeous. I actually used flaky croissant pastry from the biscuit section which took a lot of the prep time out, and was delicious-although not totally authentic, I think it made my very American husband like it more than if I had used the traditional pastry. These freeze great- I will make this again and again!

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Reviewer:

lap0805

Reviewed: Feb. 4, 2011

I didn't have the mushrooms or yeast spread, so I just omitted them. These are a great base, but next time I think I'll add some garlic or other spices. It's like a healthy Hot Pocket :P

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Reviewer:

KitchenWitch

Cooking Level: Intermediate

Home Town: Estacada, Oregon, USA

Living In: Eagle Creek, Oregon, USA

Reviewed: Jan. 1, 2011

My wife made these from the recipe. Being English was a little nervous but should not have been. These were wonderful. For a twist replace the Worcester Sauce for a mix of Garam Masala and Currey Pwder dissolved in a little water.

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9 users found this review helpful

Reviewer:

smkinnear

Cooking Level: Intermediate

Home Town: Grays, Essex, England, U.K.

Living In: Moseley, Virginia, USA

Reviewed: Aug. 16, 2010

Mmmm..... Sadly, my turnip had seen better days when I made this, so I left it out, and added a bit more carrot and potato. I think as long as you make the sauce, the filling is flexible. Um... yeah I also didn't actually make a pasty. I wasn't feeling all that motivated, so I made the filling and ate it with bread. But I am *certain* that it would only be better in pasty form.

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3 users found this review helpful

Reviewer:

Muy Picante!

Cooking Level: Intermediate

Living In: Newmarket, Suffolk, England, U.K.

Reviewed: May 31, 2010

I used pastry for double-pie crust from this site. Left out mushrooms,turnip,cheese due to family preferences. Added some chopped zucchini.May consider peas next time Used a boullion cube in lieu of Marmite.Made 8 pastries-my picky eaters gobbled them up!

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6 users found this review helpful

Reviewer:

Cowjam

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Reviewed: May 12, 2010

This was very good -- much better than the simple ingredients might suggest. It is a very hearty vegetarian meal -- my husband was convinced there was meat in them until I told him otherwise. I omitted the yeast extract spread (didn't have any) and forgot the egg wash at the end. I think this recipe would be pretty forgiving in terms of root veggie substitutions -- I didn't measure or count, just scooped a good handful of carrots, turnips, and potatoes. I think the filling would also be excellent done in a bread crust like a calzone. Thanks! Great recipe to use up all the root veggies I got from my CSA!

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5 users found this review helpful

Reviewer:

esprasad

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

Reviewed: Mar. 30, 2010

Too Good! I have had pasties at the famous upper peninsula in Michigan. These were delicious. I used 'mushroon turnovers' recipe from the site for the crust. Extraordinary really. Oh, I did add some smoked chile tomato sauce in the veges instead of yeast extract and a wee bit of oregano. This tasted very good. The crust is out of the world.

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Reviewer:

VIVNIDHI

Reviewed: Sep. 8, 2009

Very good recipe. My mother uses an old recipe from England for the pastry. It's called "ruff/rough puff." I used that because I prefer it to standard pie dough.

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6 users found this review helpful