Sunday, October 05, 2014

Vegan Vegetable Pasties

Ah the beautiful british pasty, one of my personal favourites, it reminds me of holidays in Devon, but it also reminds me of grease and feeling bloated. That's why I decided to make a healthier version of the pasty, with alot less oil and grease than you would find in your typical pasty but still just as tasty.

Makes 2 Pasties


  • One white potato, chopped into small cubes
  • 1 white onion, diced
  • A handful of frozen peas
  • 1 carrot, peeled and chopped into halves
  • 4 tablespoons of vegan butter
  • 6 tablespoons of plain flour (extra needed for rolling)
  • 1 tablespoon of cumin
  • 1 teaspoon of black pepper
  • One teaspoon of olive oil
  • Cold tap water


  • Put your vegetables in a sauce pan and add water that just covers the top of them
  • Add your spices
  • Bring to boil and simmer for 20 minutes
  • Preheat your oven to 200 and grease a baking tray with vegan butter
  • Whilst your veg is simmering start the pastry
  • Get a mixing bowl and add in the butter and flour
  • Rub the butter into the flour until it resembles breadcrumbs
  • Add the oil and 2/3 tablespoons of water, you want the pastry not sticky and not dry, mix in with a knife
  • Place your pastry onto a clean floured chopping board or surface
  • Roll out the pastry, not too thick and not too thin
  • Get a medium sized saucepan lid and use it to cut out 2 circles of the pastry
  • Add your veg into the middle of the circle
  • Wet one side of the circle with cold water using your finger
  • Pull over the other side and connect the pastry
  • Mark the edge with a fork
  • Then get a pastry brush and brush the top of the pastries with olive oil
  • Pop in the oven for 20-25 minutes
  • Serve and enjoy!

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