Vegetable Pasty

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5 from 1 vote

Vegetable Pasty

These are so easy and can be cooked from frozen, just brush with a beaten egg and pop in the oven for 45 minutes. They are a slight variation on Hugh Fearnely-Whittingstall's excellent vegetable pasties. I use a food processor to chop the vegetables up very small as I find children prefer this. If you don't have a food processor, you can chop by hand. Larger chunks of vegetables may need slightly longer to cook.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: British
Season: Autumn, Winter
Type: Vegetarian
Servings: 4
Calories: 677kcal


  • 200 g potato organic, peeled and chopped
  • 100 g swedes organic, peeled and chopped
  • 75 g carrots organic, peeled and chopped
  • 1 onions organic, peeled and diced
  • 2 tbsp fresh parsley organic, finely chopped
  • 1 tbsp fresh thyme organic, leaves only finely chopped
  • 1 tsp vegetable bouillon organic or crushed vegetable stock cube
  • 75 g mature cheddar cheese organic, grated
  • 1 dash salt
  • 1 dash black pepper organic, fairtrade, freshly ground
  • 30 g butter organic
  • 500 g light puff pastry organic
  • 1 eggs organic, beaten
  • 350 g carrots organic, peeled and grated
  • 350 g raw beetroot organic, peeled and grated


  • Pre-heat the oven to 190°C/375°F/gas mark 5
  • Using a food processor, blitz the vegetables into very small pieces about 2 - 3 mm square. Alternatively chop them as small as you can.
  • Mix the vegetables together with the herbs, bouillon powder, cheese and salt and pepper.
  • Melt the butter and mix it into the vegetables to bind everything together.
  • On a lightly floured surface, roll out the pastry to about 3mm thickness. Using a side plate, cut out 4 circles. You can make smaller ones for younger children.
  • Spoon the vegetable mixture on to one half of each circle, keeping it about 1cm away from the edge.
  • Brush the edges with a little water, then fold the other half of the pastry over the filling to form a semi-circle. Press the edges together with a fork to seal it. They can be frozen at this point.
  • Place the pasties on a baking tray lined with baking paper and brush each one with the beaten egg. Bake for 30 - 35 minutes until the pastry is golden brown.
  • Grate the carrot and beetroot (wear rubber gloves if you don't want pink hands) and mix together.
  • Serve the pasties together with the carrot and beetroot salad.
  • This is a little footnote. I had some vegetable mix left over today after making these pasties, so I fried it up, added some stock, let it simmer for 15 minutes then put it through the food processor. It was the most amazing soup, so I just had to let you know!


In a hurry or not all eating together?
These can be assembled in advance and cooked when ready. They can also be re-heated.
The pasties can be frozen for 1 month.


Calories: 677kcal | Carbohydrates: 37g | Protein: 10g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 20mg | Sodium: 950mg | Potassium: 1006mg | Fiber: 8g | Sugar: 15g | Vitamin A: 19050IU | Vitamin C: 54.5mg | Calcium: 190mg | Iron: 6.1mg

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