How To make Spiced Vegetable Pasties
PAStrY:
50 g Wholemeal flour
50 g Plain white flour
1/4 ts Salt
50 g Margerine
FILLING:
1/2 Peeled and chopped onion
1 tb Oil
1/2 Crushed garlic clove
1/2 tb Ground coriander
1/2 ts Ground cumin
50 g Peeled and diced potato
50 g Peeled and diced carrots
210 g Chick peas
Salt Pepper Filling. 1. Fry the onion in the oil for 5 minutes and add the garlic, spices,
carrot and potato. Cook for ten minutes, or until the vegetables are tender. 2. Add the chick peas and season with the salt and pepper. Leave to cool
down. 3. Preheat the oven to 200C/400F/GM6.
Pastry: 1. Sift the flours and salt into a large bowl. Add the margerine and
rub into the flour with your hands until the mixture is like bread- crumbs. 2. Add the cold water and press the mixture together to form a dough.
Turn out onto a floured board and divide into 2 equal pieces. 3. Take out one piece of the dough and knead lightly, pressing it into a
round shape. 4. Roll it into a circle about 15cm across. Put 1/2 of the vegetable
mixture on top and fold into a pasty type shape and press the edges together. 5. Pierce a couple of holes in the top and bake for 20 minutes or until
crisp. This recipe is also nice with filo pastry, or the samosa packets you can buy. If you use filo pastry remember to brush the outside with some melted margerine or butter to prevent sticking.
How To make Spiced Vegetable Pasties's Videos
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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Vegetarian Pasties
My Easy Vegetarian Pasties are certain to be a hit with your entire family. These delicious savoury baked goods are filled with tender root vegetables and encased in flaky puff pastry. They are ideal for meal prep; keep some in your freezer for times when you need a casual meal in a hurry. #shorts
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Spicy vegetable pasties, veg puff pastries, aloo puff pastry, Ramadan 2024, Iftar recipes, healthy Iftar recipes, snack recipes, pastry recipes, savoury pastry, vegetable puff pastry pasties, Pakistani dishes
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Spicy Veg Puff Pastry Pastie | Pasty | Homemade Tasty Food In English Subtitles
Easy homemade Spicy Veg Puff Pastry Pastie | Pasty, veggies stir fried with spices and then added to puff pastry and baked in the oven.
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2:09 Step 2
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Serves : 6 - 8
Cooking Time : 45 - 55 Minutes
Oven Gas Mark 5 | 375°F | 190°C
Ingredients :
320g : Ready Made Puff Pastry
50g : Runner Beans (Chopped)
50g : Mixed Peppers (Chopped)
50g : Potatoes (Chopped)
50g : Carrots (Chopped)
50g : Fresh / Frozen Peas
30g : Fresh / Frozen Sweetcorn
180g - 200g : 2 Medium Onions (Finely Diced)
10g - 15g : Coriander Leaves (Finely Chopped)
3 Tbsp : Olive Oil
250ml : Water
1 : Whole Egg
1 tsp : Salt (Or To Taste)
Spices :
¼ tsp : Chilli Powder
½ tsp : Turmeric Powder
½ tsp : Coriander Powder
½ tsp : Cumin Powder
2 : Chillies (Chopped)
Equipment Needed :
Large Pan / Wok
Baking Tray
Pastry Brush
#HappyFamilyCooking #PuffPastry
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Vegetable Pasties
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Spicy veggie Pasty || Easy and delicious Recipe || by wael's kitchen
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