Looking for a comforting, creamy, and easy-to-make recipe for any occasion? These creamy vegetable pasties are the answer! Packed with wholesome vegetables in a rich sauce and encased in flaky golden pastry, they’re perfect for picnics, family dinners, or meal prep. Let’s dive into this delicious recipe that combines the best tips and techniques from expert cooks.
Why You’ll Love This Recipe
- Versatile: You can customize the vegetables based on your preferences.
- Convenient: Made with ready-rolled pastry to save time.
- Perfect for Any Meal: Serve them warm for dinner or pack them cold for lunch.
For those who enjoy innovative takes on traditional recipes, explore our creamy vegetable version that adds a modern touch to the classic pasty.
Ingredients
For the Filling:
- 1 small onion, finely chopped
- 1 small carrot, diced
- 1 clove garlic, minced
- 1 small potato, cubed
- 150g frozen mixed vegetables (peas, corn, broccoli, etc.)
- 1 tbsp olive oil
- 1 tsp dried oregano or mixed herbs
- 1/4 tsp ground nutmeg
- Salt and black pepper to taste
For the Creamy Sauce:
- 15g butter (or plant-based alternative)
- 1 tbsp all-purpose flour
- 150ml milk (or plant-based milk for a vegan option)
For the Pastry:
- 375g ready-rolled puff pastry or shortcrust pastry
- 1 tbsp milk (for sealing and brushing)
- Optional: 1 tbsp breadcrumbs for topping
Instructions
Step 1: Prepare the Vegetables
- Heat the olive oil in a large pan over medium heat.
- Sauté the onion, garlic, carrot, and potato for 5 minutes, stirring occasionally.
- Add the frozen vegetables, oregano, salt, and pepper. Cook for another 5 minutes until slightly softened.
Step 2: Make the Creamy Sauce
- In a separate saucepan, melt the butter over low heat. Add the flour and whisk for 1-2 minutes to create a roux.
- Gradually add the milk, whisking continuously until the sauce thickens.
- Stir in the cooked vegetables and season with nutmeg, salt, and pepper. Let it cool slightly.
Step 3: Assemble the Pasties
- Preheat your oven to 200°C (400°F).
- Roll out the pastry on a floured surface and cut it into 6 rectangles (approximately 15×10 cm).
- Spoon 2 tablespoons of the vegetable mixture onto one side of each rectangle. Fold the pastry over and seal the edges with milk. Crimp with a fork for a decorative touch.
- Place the pasties on a lined baking sheet, brush with milk, and sprinkle with breadcrumbs if desired.
Step 4: Bake the Pasties
- Bake for 25-30 minutes or until golden brown.
- Let them cool for 10 minutes before serving.
Tips for Success
- Vegetable Variations: Swap out any veggies you don’t like—zucchini, mushrooms, or bell peppers work well.
- Avoid a Soggy Filling: Make sure the filling is thick and creamy. If too wet, simmer it longer to reduce the liquid.
- Pastry Perfection: Use plenty of flour when rolling out pastry to prevent sticking.
How to Serve Creamy Vegetable Pasties
These pasties are versatile and can be enjoyed in various ways:
- Serve warm with a side salad for a wholesome meal.
- Pack them for a picnic or as a portable lunch.
- Pair with a hearty soup during colder months.
Storage and Reheating
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze unbaked pasties for up to 3 months. Bake directly from frozen, adding 5-10 minutes to the cooking time.
- Reheat: Warm in a 180°C (350°F) oven for 10 minutes or until heated through.
Enjoy your creamy vegetable pasties that are sure to please everyone at the table!