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Versatile Vegetable Pasties - 33p each

Thursday 9 January 2014
I used some vegetables from a £1 Casserole Vegetable Pack to make these pasties which were a very tasty dinner accompanies by lots of steamed greens and broccoli, perfect for a cold night when comfort food is required.  These pasties are also great for packed lunches and freeze well so you can keep some for those nights when you need a quick dinner option.

The pasties cost 33p each, mainly because I made my own shortcrust pastry, you could use readymade if you wanted/needed to but it would increase the cost.  You could use pesto to flavour the pasties, add different herbs and spices or use whatever other vegetables you have to hand.  Pasties are a great way to use up leftover stew too, I make them often to stretch another dinner out of somewhat meagre leftovers.  Just add extra vegetables to leftover stew and make into pasties.

Versatile Vegetable Pasties

100g butter, cut into small cubes
200g flour, I sometimes use half wholemeal flour and half plain white flour

Make sure the vegetables are cut to a small dice, all the same size so they cook at the same rate.
1 onion, diced
2 large carrots, peeled and diced
1 parsnip, peeled and diced
100g swede, peeled and diced
100g mature cheddar
1 free range egg, beaten
1 tsp paprika
1 tsp dried mixed herbs
salt and pepper, to taste

Preheat your oven to 210C/190C Fan.

To make the pastry:  Put the flour in a large bowl and add the butter cubes.  Rub the butter into the flour using your fingertips until the mixture looks like breadcrumbs.  Add 1 or 2 tablespoons of chilled water, a little at a time, and mix until a dough forms.  Wrap the dough in clingfilm and chill in the fridge until needed.

To make the filling:  
Combine the prepared vegetables, cheese, egg, paprika and herbs in a bowl.  Add salt and pepper then mix until thoroughly combined.  

Roll out the pastry on a floured surface until about the thickness of a £1 coin and cut squares or circles, whichever shape you prefer your pasties to be.

Put some of the vegetable mix in the middle of a circle of pastry.  Use a little water to moisten the edge of the circle then bring the edges together and crimp to seal the pasty.  If you're making square or oblong pasties, put filling on one half of the pastry then fold the other half over the filling and use a fork to crimp the edges and seal the pasty.

Put the prepared pasties on a baking tray lined with non-stick baking paper.  Brush with a little milk or beaten egg to glaze if you want.  Bake for 15 minutes at 210C/190C Fan so the pastry can turn a lovely golden colour, then turn the oven down to 150C/130C Fan and cook for another 30 minutes.


  1. these look so tasty although I wouldn't be able to add cheese in our house due to allergies: what would you suggest instead?

    1. You could use some chutney or tomato paste instead of the egg and cheese or just leave the cheese out and increase the herbs and spices. I've used curry paste before and had mango chutney on the side :)

  2. They look great. And ideal for stew leftovers, great tip.

  3. Inspired by this I grabbed a lump of pastry which had been in the freezer for well over a year, defrosted it, rolled and filled with the left over rice and dal from the previous evening. Delicious!

  4. Lovely, tasty and cheap - my kinda grub!!! Love the picture Michelle :-)


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