Vegetable Pasties Recipe -
Vegetable Pasties Recipe
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Vegetable Pasties

Recipe by  

"I combined 5 pasty recipes to create an easy vegetable pasty with the filling and flavor I desired."

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Ingredients Edit and Save

Original recipe makes 8 individual pasties Change Servings
  • PREP

    30 mins
  • COOK

    45 mins

    1 hr 15 mins


  1. In a large bowl, mix together all-purpose flour, whole wheat flour, and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough into 8 pieces, and shape into balls. Cover, and set aside.
  2. Heat olive oil in a large heavy skillet over medium heat. Saute onion and garlic until soft and translucent, about 5 minutes. Stir in carrot, turnip, potatoes and mushrooms. Add water, bouillon cube, tarragon, salt and pepper. Cook for 15 minutes.
  3. Preheat oven to 400 degrees F (200 degrees C).
  4. Roll each pastry ball into a circle, 6 to 8 inches in diameter. Place about 1 cup of filling on one half of each circle. Fold pastry over filling, and pinch edges to seal. Place on baking sheet, and brush with egg.
  5. Bake in preheated oven for 45 minutes, or until golden brown.
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Reviews More Reviews

Most Helpful Positive Review
Jan 18, 2008

This rating is based on the pastry only as I did my own thing for the filling. It turned out lovely, I followed it exactly, tender and a deep golden colour, amount was bang on 8 huge ones. Hubby and 2 adult sons were very impressed ( I can see fights for the leftover ones!)

Most Helpful Critical Review
Jun 10, 2007

First time making pasties (apparently the correct pronunciation is "past-eez"), and was a bit disappointed, especially considering all the time one puts in to make them from scratch. They were not a hit with my family. Although the filling was good, the pastry was thick and very dry (perhaps the whole wheat flour was the culprit here ?). The maximum amount of filling I could fit in one was about 2/3 cup, and this was even after rolling out the dough to 9" diameter. After making the eight pasties, I still ended up with 8 cups of vegetable mixture left over (it won't go to waste). Unless you have a really LARGE skillet, you may find you'll need a large roasting pan to cook the veggies. Use a small turnip; this will reduce the amount of excess. 45 minutes baking time was more than necessary. I removed my final batch after 35 min., and the pastry was just as hard as if I had left it in for the full 45 min.

Mar 02, 2006

I was particularly looking for a chicken vegie pasty recipe. So I just added 1/2 kilo of diced breast chicken, swapped the vegie cube for a chicken cube and got thumbs up all round. Thanx for a great 'fast food'at home dina.

Jun 06, 2008

The filling of this is great, I will say though be careful not to overwork the dough or it will be hard as a rock. Try to work the dough as little as possible to make it work.

Sep 15, 2008

I thought this was great, but I have to admit that I used frozen Puff Pastry - I've NEVER been successful with pastry-making, too heavy handed perhaps. I can think of so many fillings based on this basic one - it's a versatile dish, very easy and quick. Cooked, they freeze well, too. Leah from Qld.

Sep 15, 2008

These were not bad,the filling was tasty but I agree with others, a bit dry.I come from Micigan and loved the pasties from the UP. People from all over the country come there just to get one.They are made with beef and suet is added for moisture texture and flavor.The end product is a large delicious meat pie, It is served with a brown gravy and is piping hot.Those Cornish miners from years ago wrapped them up in a warm cloth and put them in a metal container. When they ate them hours later they were still warm.The making of a pastie is a long laborious procedure.On that note I will give a 4 star rating as the filling was tasty..But...I will still make a true pastie once in a while.

Feb 28, 2008

I thought the crust was extrememly dry. The filling was excellent--I added browned ground beef to the mix. I think this would be really good with a different pastry recipe.

Aug 03, 2009

I really liked this recipe. I added all the vegetables I had and they turned out great. On the Pastie I just added a little extra water until I felt like it was the right texture. Also it is a good idea to put the dough in the fridge until the vegetables are done. This allows the sticky-ness of the dough to not be as strong so they are easier to roll out.


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  • Calories
  • 581 kcal
  • 29%
  • Carbohydrates
  • 67.2 g
  • 22%
  • Cholesterol
  • 23 mg
  • 8%
  • Fat
  • 30.7 g
  • 47%
  • Fiber
  • 5.7 g
  • 23%
  • Protein
  • 11 g
  • 22%
  • Sodium
  • 330 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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