Vegetable Pasties
Hand-sized shortcrust pasties filled with potato, swede, carrot and onion, baked until crisp and golden.
A pasty is a pastry parcel with the filling sealed inside, and it cooks in its own steam. That is the reason the vegetables go in raw.
Cut them small, about 5 mm, because they have to cook through in the time it takes the pastry to brown. Potato, swede and carrot are all firm and cook at much the same rate. Season the filling more than feels sensible. Raw vegetables inside pastry taste mild once cooked.
Cut six circles of pastry about 20 cm across, pile the filling in the middle and add a knob of butter. Bring the edges together over the top and crimp tightly. A loose seam leaks.
Bake at 200°C for 15 minutes, then at 180°C for 30 minutes more. If your oven runs hot, check at 35 minutes. A skewer into the centre should meet no resistance. Eat them warm from the oven, or cold the next day in a packed lunch, which is what a pasty was always for.
Quick Answers
How long does Vegetable Pasties take to make?
About 1 hour 20 minutes in total — 35 minutes of preparation and 45 minutes of cooking. The recipe serves 6.
What are the key tips for making Vegetable Pasties?
Cut the vegetables small and even. Season the filling firmly. If your oven runs hot, check at 35 minutes. Crimp the edge tightly so it does not leak.
What should I serve with Vegetable Pasties?
Brown sauce; Baked beans; Mushy peas; Hot tea.
How should Vegetable Pasties be stored?
Keeps in the fridge for 3 days. Reheat in a 180°C oven for 15 minutes.
Is Vegetable Pasties suitable for a special diet?
This recipe is vegetarian and no added sugar. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.
How many calories are in Vegetable Pasties?
About 556 kcal per serving, with 9 g protein, 58 g carbohydrate and 32 g fat. The figures are calculated from the ingredient list and are an estimate.
How to Make Vegetable Pasties
Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.
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Heat the oven to 200°C / 390°F. Mix the potato, swede, carrot and onion with the flour, salt and pepper.
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Roll the pastry to 3 mm and cut six circles of about 20 cm.
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Pile the filling on one half of each circle and top with the butter. Fold over, crimp the edges tightly and brush with egg.
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Bake for 15 minutes, then lower the oven to 180°C / 355°F and bake for 30 minutes more.
Tips That Matter
- Cut the vegetables small and even.
- Season the filling firmly.
- If your oven runs hot, check at 35 minutes.
- Crimp the edge tightly so it does not leak.
What to Serve With It
Brown sauce · Baked beans · Mushy peas · Hot tea
Keeping and Reheating
Keeps in the fridge for 3 days. Reheat in a 180°C oven for 15 minutes.
Vegetable Pasties Nutrition
Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.
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Written and tested by Turab
One person, one kitchen — no test kitchen, no team. How every recipe on this site is checked before it goes up.
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