Vegetable Pasties

Vegetable Pasties

Alexandra Flowers 0

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


1 h 15 m {{adjustedServings}} servings 581 cals
Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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  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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Your rating



  1. 27 Ratings


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 n...

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...

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 ...