Vegetable Pasties | One Pot Chef
Vegetable Pasties are classic savoury pastries that are very easy to make. A mixture of seasonal vegetables are chopped and gently sautéed then enveloped in a flaky pastry casing. Serve hot or cold with a side salad for a delicious meal - give it a go!
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RECIPE FACT SHEET
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INGREDIENTS IN THIS DISH:
4 Sheets of Ready Rolled Frozen Puff Pastry (partially thawed)
1 Brown Onion (chopped)
1 Stock Cube (such as Oxo etc)
2 Medium Sized Potatoes (peeled and chopped)
4 Medium Sized Carrots (peeled and chopped)
1/2 Cup of Frozen Peas (about a handful)
Preparation Time: About 15 minutes
Cooking Time: About 30 minutes
SERVES 4
ALL MEASUREMENTS GIVEN ARE AUSTRALIAN STANDARD METRIC
(Look up Google for a conversion chart if using Imperial)
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Music Track:
Bright Wish and Peppy Pepe
by Kevin MacLeod
Royalty Free Music - Used with Permission under Creative Commons license.
HOW TO MAKE My Vegetable Pasty
Susan, a viewer of mine (Hi Susan ????), has asked me to make a Vegetable Pasty - so here we go!
I've listed everything below but as I say in the video, the only thing that really matters is the pastry, everything else depends on what you have to hand!
Apologies for the video and sound quality! I did a firmware update on my Canon R6 camera and I forgot to check the video recording settings afterward. Everything went back to AUTO hence the focus going in and out and I had to totally remove the audio - it was so loud and distorted. Oh well, lesson learned!
VEGETABLE PASTY – Makes 5 Medium-sized
INGREDIENTS FOR THE EASY ROUGH-PUFF PASTRY:
500g strong plain flour or bread flour
½tsp salt
80g butter, chilled and cubed (⅓ block)
170g butter, frozen (⅔ block)
8-12TBSP iced water as needed
INGREDIENTS FOR THE GRAVY:
200ml herby stock or vegetable
1½TBSP soy sauce
20g cornflour mixed with enough water to form a paste (approx 20ml)
INGREDIENTS FOR THE FILLING:
300g potato, peeled and diced into small slices
150g swede, peeled and diced into small slices
3 or 4 carrots, peeled and diced into small slices
100g mushrooms, sliced and sauteed
100g onion, peeled and diced
2TBSP garden peas
50g chopped broccoli
8tsp butter
Plus milk to glaze
INSTRUCTIONS:
TO MAKE THE CHEAT’S ROUGH-PUFF PASTRY:
Mix the flour and salt in a bowl.
Rub in the chilled butter using the fingertips until the mixture just about resembles breadcrumbs.
Gradually add enough water to form a dough (about 8-10TBSP of very cold water).
Roll the dough out into a rectangle on a lightly floured work surface.
Grate half of the frozen butter over the bottom two-thirds of the dough. Fold down the top third and fold up the bottom third as if folding a letter.
Turn the folded dough through 90 degrees and roll it out into a rectangle again. Repeat the process of adding the remaining frozen butter and fold as before.
Wrap the dough in cling film and leave it to rest in the fridge for 30 minutes before using, or overnight to use the next day.
TO MAKE THE GRAVY:
Combine the gravy ingredients into a small saucepan and whisk until it has reduced and become thick.
Once it has thickened, take the gravy off of the heat and leave it to cool. As it cools it will develop a jelly-like consistency which will make it easier to add to the pasties.
TO MAKE THE PASTIES:
Preheat the oven to 200°C.
Roll out the pastry to around ½cm thick and use a small side plate (approx 20cm or 8”) as a guide to cut out five circles. If you want monster pasties, use a dinner plate (approx 25cm) to cut out 2 large circles.
Add the mixed vegetables on one half of each circle, add two teaspoons of cold gravy on top of the vegetables (evenly spaced), and 2 knobs of butter per pasty. Add six teaspoons of the gravy if you're making monster pasties. Be careful not to overfill the pasties!
Brush a little egg wash or milk around the edges of the pastry and fold it over. Crimp the edges.
Cut three air holes in the top of each pasty and brush the top with milk.
Put the pasties straight into the hot oven and cook for 40-50 minutes.
They will be ready when they are golden all over.
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HOW TO MAKE My Vegetable Pasty
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We had lots of beans and vegetables grown the previous year still to use up. Time to make some veggie pasties for dinner.
VEGETARIAN CORNISH PASTIES - SIMPLE & EASY VERSION! Delicious winter comfort food and dinner idea
Hey everyone! Welcome back to my channel! Don’t forget to like, comment and SUBSCIRBE :D
Today I am making delicious meat free Cornish pasties! Although I am not vegetarian, I encourage everyone to have 1-2 dinners a week dedicated to plant-based meals (all 3 meals incl. breakfast, lunch and dinner!) After recently moving to the UK, I am discovering all of these delicious dishes including these Cornish pasties! It’s actually such a genius dish and perfect during winter or even a cold rainy day.. it’s everything you want in a pocket of pastry that you can hold! This is one of those dishes that you look at and think, is it worth making your own pastry? But honestly it is! Maybe that’s rich coming from someone who isn’t even making their pastry from scratch, but you can pick the perfect fillings and eat it straight out the oven! Also, it takes about an hour. It’s not like a croissant or sourdough that takes days, this recipe is much easier than that!
I am aware that this is not a low fat or low calorie recipe but as I’ve said before, living a BALANCED and healthy lifestyle includes mental health as well! And you have to balance the clean eating out with something, right? Well here it is! Although, the filling is high in protein, fibre and is even gluten free! You can even make a gluten free pastry by simply substituting the flour.
The recipe!
Ingredients needed for the pastry:
500 grams strong bread flour (or 250g strong flour and 250g plain flour)
140 grams unsalted butter, cold and cubed (or if using salted then exclude the pinch of salt)
1 tsp salt
175 ml cold water
Or if youre not the best pastry makers like me, use a premade version!
Ingredients needed for the filling:
350 grams of potatoes (peeled and diced)
1 onion (peeled and diced)
200g of carrots (peeled and diced)
Or just use a frozen prechopped vegetables mix!
Season with salt, pepper, dry or fresh herbs and whatever else your taste buds fancy!
You could even add a meat substitute if you liked.
These pasties are moist enough for it to be served on its own. I know many people have mash potatoes and gravy on the side but these are so filling and already have potato inside them! Seems like overload to me.
This recipe is a great way to end your day with a vegetarian and truly delicious dinner. Make even more to have for leftover lunch the next day! You can easily freeze them or even use them to meal prep for the whole family.
Thank you for watching!
#cornishpasties #vegetariandinner #mealprep #easydinner #meatless #meatfree #nowaste #zerofoodwaste
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