Baking, Snacks, Veggie mains

Cheesy veggie pasties

Perfect for picnics or a packed lunch. This recipe makes about a dozen medium sized pasties. The hot water pastry is really easy to make and work with if you don’t feel confident with pastry it’s a good one to start with and makes a sturdy pasty.

So what do you need?

For the pastry

  • 350 g plain (all purpose) flour
  • a pinch of salt
  • 1  free-range egg (beaten)
  • 100g butter
  • 150ml water

For the filling

  • 500g root vegetables (e.g. potatoes, swede, carrot, daikon radish)
  • 100 g peas
  • 1 onion (150g)
  • 3 cloves of garlic
  • olive oil
  • 150g cheddar cheese
  • 1 can of butter beans
  • 1 tbsp. wholegrain mustard
  • a handful of dill
  • salt and pepper
  • an egg (for glazing)

So what do you do?

Start by making the pasty. Put the water and the butter in a saucepan and bring to the boil. Sift the flour into a bowl and add the salt and egg. Once the butter has melted and the water is boiling pour this into the bowl and mix it into the flour with a wooden spoon. It will make a softish pastry dough. Cover with a tea towel and allow to cool for about 10 minutes. Then put it in a plastic bag and put it in the fridge to rest for 30 mins.

Meanwhile make the filling. Peel the root vegetables and cut them into small cubes (I used potato, carrot and daikon radish). Steam them for about 10 minutes. While they are cooking chop up the onion and crush the garlic and fry them in some olive oil until the onion softens and starts to brown. Once the vegetables are cooked put them in a mixing bowl, add the peas and onion. Next cut the cheese into small cubes and add this along with the butter beans and mustard and about half a teaspoon of salt and a good grinding of pepper. Chop up some dill and add a couple of tablespoons to the vegetables and mix everything to together. Taste the vegetables and adjust the seasoning if necessary. Heat your oven to 220 degrees C / 425 F.

Once the vegetable mixture has cooled down take your pastry out of the fridge and roll it out, on a floured surface, to about 2-3mm thick then use something round about 15cms in diameter to cut circles of pastry. I used a soup bowl that I pressed into the pastry to cut out rounds. Roll out any pastry trimmings to make more pasties. Put a heaped tablespoon or so of the vegetable mix down the middle of each pastry circle. You want the pasties to be full, but you also need to be able to seal them! Beat the egg and use it to paint along the edge of one side of the circle and then fold the sides up into the middle over the filling. Press the two edges together with your finger to seal them together along the top, and then put the pasties on a lined baking tray. Prick each side with a fork then glaze them with the beaten egg and put them in the oven for about 25 minutes until they are cooked golden brown. Enjoy hot or cold. For a curried version of these pasties look here.





One thought on “Cheesy veggie pasties

  1. Pingback: Curried veggie pasties | copymydinner

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