Vegetable Pasties

Vegetable pasties are a delightful handheld meal, perfect for any time of the day. Originating from the traditional Cornish pasties, this vegetarian version is packed with vibrant vegetables, seasoned to perfection, and encased in a buttery, flaky pastry. Whether you’re planning a picnic, looking for a lunchbox treat, or simply craving a warm, comforting dish, these vegetable pasties are sure to satisfy.

Ingredients

For the Pastry:

• 2 1/2 cups (310g) all-purpose flour
• 1/2 tsp salt
• 1 cup (225g) unsalted butter, chilled and cubed
• 6-8 tbsp ice water

For the Filling:

• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 medium potato, diced into small cubes
• 1 medium carrot, diced into small cubes
• 1/2 cup frozen peas
• 1/2 cup sweet corn
• 1 cup spinach, chopped
• 1 tsp dried thyme
• 1 tsp smoked paprika
• Salt and pepper to taste

For Assembly:

• 1 egg, beaten (for egg wash) or plant-based milk for a vegan option

Instructions

Step 1: Prepare the Pastry

1. In a large mixing bowl, combine flour and salt.
2. Add the cubed butter and rub it into the flour using your fingertips until the mixture resembles breadcrumbs.
3. Gradually add ice water, one tablespoon at a time, mixing until the dough comes together.
4. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Step 2: Make the Filling

1. Heat olive oil in a skillet over medium heat.
2. Add the onion and garlic, sautéing until soft and fragrant.
3. Stir in the potato and carrot, cooking for about 5 minutes until slightly softened.
4. Add the peas, corn, spinach, thyme, smoked paprika, salt, and pepper. Cook for another 3-4 minutes. Remove from heat and let cool.

Step 3: Assemble the Pasties

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Roll out the chilled dough on a floured surface to about 1/8-inch thickness.
3. Cut out 6-inch circles using a bowl or cutter.
4. Place a spoonful of the filling in the center of each circle, leaving a border around the edges.
5. Fold the dough over to create a semi-circle and pinch the edges to seal. Crimp with a fork for a decorative touch.
6. Place the pasties on the prepared baking sheet and brush with egg wash or plant-based milk.

Step 4: Bake

1. Bake in the preheated oven for 20-25 minutes, or until the pasties are golden brown.
2. Allow to cool slightly before serving.

Tips for Perfect Pasties

• Customize the Filling: Feel free to swap in your favorite vegetables or add grated cheese for extra flavor.
• Make it Vegan: Use vegan butter for the pastry and plant-based milk for the wash.
• Storage: Store leftover pasties in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.

Enjoy your homemade vegetable pasties with a side of salad, a dollop of chutney, or simply on their own as a wholesome treat. They’re a versatile, crowd-pleasing dish that’s sure to become a favorite in your recipe collection!

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