What’s Cooking?…Vegetable Pasties.
As promised, Von Cummings!
I came up with this variation on pasties a long time ago and they have been a family favourite ever since. I wanted to make a vegetarian version of a pasty to cater to some members of the family. Funnily enough the non Vegos love them too! It does take a little effort and time, but the result is really good. You can make them small for a party or medium for individual serves or large in a slice style, for a family serve. The method is as important as the ingredients in this recipe for the best result.. They are especially delicious with some home made tomato sauce and they keep well. Very economical too!
The filling can be made ahead of time if required.
Ingredients for the Pasties
40 grams of butter
I large brown onion
1 turnip or swede
2 large carrots
1 medium potato
1 piece of pumpkin aprox 250g
1/2 cup grated tasty cheese
1 heaped tablespoon finely chopped parsley
freshly ground pepper to taste
salt to taste
ready made puff pastry sheets
Method for the pasties
Peel and chop the onion to a small dice. In a medium frypan add the butter, on low heat. add the onions, stir through the butter, leave on low. Meanwhile, peel and cut into small dice the turnip or swede, once you have finished cutting add to the onion and stir through. Repeat this step, with the parsnips, followed by the carrots, then potatoes and lastly pumpkin, so that each vegetable is added incrementally from hardest to softest. Allow to cook for another few minutes. Season well. Add the cheese, stir though until melted and lastly the parsley. Stir though and remove from heat.
Set oven to 180 degrees celcius.
Remove pastry sheets from the freezer. I usually do 2 sheets at a time. Once the pastry has softened, cut into quarters.
Add about a heaped dessertspoon to each square. Turn one corner of the pastry to meet the opposite diagonal corner. With clean hands, pinch down the two sides of the pasty to seal into a triangle shape. Repeat with the other 7. Lay onto a baking sheet lined with baking paper.
Prick a few holes into the top of each pasty. Bake for about 20 – 30 minutes or until golden. Bear in mind that the pasties will cook quicker if the mixture is still warm. Makes about 24 pasties.
If you want to make party size serves, cut each puff pastry into 9. Do not overfill.
Susan Stuklis 2015