These Cheese and Vegetable Pasties are a satisfying and adaptable meal or snack. They feature a crispy, flaky crust packed with tender roasted veggies and melty cheese, making them a hit for family dinners or casual gatherings. This recipe is simple, with easy steps and room for creative variations.
Ingredients
- 1/2 zucchini, finely chopped
- 3 medium tomatoes, quartered
- 1/2 eggplant, cubed
- 3 cloves garlic, unpeeled
- 1 tbsp olive oil
- 1/2 tsp Italian seasoning
- Salt and pepper, to taste
- 320g pre-rolled shortcrust pastry
- 2 tbsp milk (or plant-based alternative)
- 100g grated cheddar cheese (or vegan substitute)
Instructions
Step 1: Roast the Vegetables
- Preheat your oven to 220°C (200°C fan-assisted).
- Arrange the zucchini, tomatoes, eggplant, and garlic on a baking tray.
- Drizzle with olive oil and sprinkle with Italian seasoning, salt, and pepper.
- Roast for 20–25 minutes until the vegetables are tender and caramelized.
- Allow the roasted vegetables to cool slightly. Peel the garlic, mash it, and mix it with the roasted veggies.
Step 2: Prepare the Pastry
- Roll out the shortcrust pastry and divide it into four equal rectangles.
- Allow the pastry to come to room temperature for easier handling and prevent cracking.
Step 3: Assemble the Pasties
- Spoon an equal amount of the vegetable mixture onto one side of each pastry rectangle.
- Sprinkle a generous amount of grated cheese over the vegetable filling.
- Fold the pastry over to cover the filling and seal the edges by pressing them together with a fork.
- Brush the tops with milk for a golden finish and sprinkle with a little extra Italian seasoning, if desired.
Step 4: Bake
- Line a baking sheet with parchment paper and arrange the pasties on it.
- Bake in the preheated oven for 20 minutes or until the pastry is golden brown and crisp.
Serving Suggestions
- Serve the pasties warm with a side salad, a comforting bowl of soup, or a tangy dipping sauce.
- They’re equally tasty cold, making them great for picnics or packed lunches.
Storage and Reheating
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Freeze: Allow the pasties to cool completely, then freeze in a single layer for up to 1 month. Thaw in the fridge before reheating.
- Reheat: Heat in an oven at 180°C (160°C fan) for 10–15 minutes until warmed through.
Additional Mediterranean Pasty Recipes
Mediterranean Vegetable Pasty Recipe
These flavour-packed pasties contain a mixture of tender roasted vegetables, encased in crumbly shortcrust pastry. They are great hot or cold and can also be frozen. Ensure they’re completely cooled before placing them in an airtight container for freezing.
Serves: Four | Cook time: 45 minutes
Ingredients:
- 1/2 courgette, chopped
- 3 tomatoes, quartered
- 1/2 aubergine, chopped
- 3 cloves garlic, whole and unpeeled
- 1 tbsp oil
- Salt and black pepper to taste
- 320g pre-rolled shortcrust pastry
- 2 tbsp dairy-free milk
- 1 tbsp plain, all-purpose flour
- 3/4 tsp Italian seasoning
Method:
- Add courgette, tomatoes, aubergine, and garlic to an oven-safe dish. Drizzle with oil and sprinkle with 1/2 tsp Italian seasoning. Roast at 220°C (200°C fan) for 20–25 minutes.
- Once roasted, allow to cool. Remove the tomato and garlic skins, mash the garlic, and mix it back with the veggies.
- Prepare the pastry, cutting it into four pieces. Place the roasted vegetables on one half of each piece, leaving edges to seal.
- Brush edges with dairy-free milk, fold the pastry, and seal. Use a floured fork to crimp the edges.
- Brush with more dairy-free milk and sprinkle with the remaining Italian seasoning. Bake at 220°C (200°C fan) for 20 minutes or until golden brown. Cool for 10 minutes before serving.
These pasties and the original cheese-filled variation are a delicious way to enjoy Mediterranean flavors in a hearty, portable meal!