Homemade Vegetable Pasties

Golden brown vegetable pasties cooling on a wire rack.

Pasties are a common item in bakeries across Australia. Their heritage goes back to English settlers particularly those from the Cornwell area, hence them sometimes being referred to as Cornish pasties.

Pasties make a great lunch option and can be cooked and reheated while away, or eaten cold. They are hearty and comforting and are a perfect hand-held size. They can also be served for dinner with a side such as baked beans or a salad.

This is a vegetarian vegetable version for the filling packed with flavor from the variety of root vegetables used. This recipe can be adapted to what you have on hand or to your preference, it may even have ground meat added if desired.

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A vegetable pastie on a white plate cut in half showing the filling.
These vegetable pasties are filled with a ton of root vegetables.
A cast iron skillet filled with chopped vegetables on a stove top.
Cook the vegetables until they are softened but not browned.
Golden brown pasties cooling on a wire rack.
After baking, let the pasties cool on a wire rack before serving.
Golden brown vegetable pasties cooling on a wire rack.
This hand-held vegetable pasties make for a perfect snack or light lunch.

Homemade Vegetable Pasties Recipe

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Golden brown vegetable pasties cooling on a wire rack.
Pasties are a common item in bakeries across Australia. Irish in origin, they’ve now evolved into an Aussie tradition. Perfect for short hikes and picnics.
Preparation 2 hours
Cook 20 minutes
Ready in 2 hours 20 minutes
Servings 12 Servings
CourseLunch
InfluenceAustralian
DifficultyExperienced
MethodBake
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Ingredients

Filling

  • 1 tablespoon butter
  • 1 yellow onion finely diced
  • 1 rib celery finely diced
  • 2 potatoes finely diced
  • 1 parsnip finely diced
  • 1 turnip finely diced
  • 1 carrot finely diced
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon black pepper
  • salt to taste

Pastry

  • 2 1/2 cups all-purpose flour (plain flour)
  • 14 tablespoons salted butter
  • 1/2 cup ice water

To assemble

  • 1 egg whisked

Equipment

  • skillet
  • camp oven

Directions

Filling

  • Melt the butter in a large skillet over medium-low heat. Add the diced vegetables and cook slowly, while stirring frequently, so they don’t stick to the bottom of the pan. None of the vegetables should be browned, just cooked through.
  • When the vegetables have just lost their crunch, add turmeric, white pepper, black pepper, and salt. Taste and adjust to preference remembering some of the flavors will be lost when wrapped in the pastry.
  • Cover the skillet and leave the filling to cool.

Pastry

  • Sift the flour into the bowl. Try to keep the pastry ingredients as cool as possible for the best quality result. This may mean keeping the bowl and flour in the cooler for a little bit before making.
  • Using your fingertips, rub the butter into the flour. This isn’t like biscuits or scones where you are looking for a breadcrumb-like consistency. For this dough, the butter pieces may be as big as peas.
  • Add the ice water then stir in with a butter knife until absorbed. It may look like it is still too dry, however, if you squeeze a handful of the dough and it holds its shape, it is enough water. If it falls apart, add a little cold water at a time until it does hold together.
  • Compress the dough into two balls then cover in plastic wrap. Place them in the cooler in a location where they won’t get wet.

To Cook

  • After the dough has rested for 1 hour, remove and knead slightly until malleable only. On a floured bench, roll out the dough as thin as possible, but still able to be handled, about 2mm thick. Cut out rounds about 5-inches (12cm). You can adjust the size of the round based on your preferred serving size. The larger the round the longer it will take to bake.
  • Brush half the outside of the round with the egg. Place a serving of the vegetable mixture in the middle, leaving enough space to close and seal the pastry.
  • Close the pastry and pinch along the curved edge to fully seal. Brush with the egg then place them on a tray to bake.
  • Place the filled tray into a camp oven preheated to 400 degrees F (200 degrees C) and bake for 20 minutes or until golden brown. Let stand for 5 minutes before serving.

Nutritional Information

Sodium: 136mgCalcium: 28mgVitamin C: 12mgVitamin A: 1323IUSugar: 2gFiber: 3gPotassium: 296mgCholesterol: 51mgCalories: 272kcalTrans Fat: 1gMonounsaturated Fat: 4gPolyunsaturated Fat: 1gSaturated Fat: 9gFat: 15gProtein: 4gCarbohydrates: 31gIron: 2mg

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Portrait Photo of Saffron Hodgson cooking on a Camp Stove with a campfire in the background

About Saffron Hodgson

Outdoor cooking has been Saffron’s passion since she was young, often choosing to go camping and cook hearty meals over fire rather than stay inside, watch TV, and eat take-out. Today she is the driving force of Bush Cooking bringing the skills of cooking outdoors to thousands of people.

Learn more about Saffron Hodgson
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