Mini Vegetable Pasties Recipes

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VEGETABLE CORNISH PASTIES



Vegetable Cornish Pasties image

A meatless version of a traditional favorite.

Provided by Viv Bearpark

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time 1h30m

Yield 4

Number Of Ingredients 14

1 recipe whole wheat pastry for a double crust
¼ cup butter
1 onion, thinly sliced
1 carrot, sliced thin
1 turnip, peeled and diced
1 large potato, peeled and diced
¼ pound mushrooms, chopped
2 tablespoons water
1 teaspoon yeast extract spread
¼ cup milk
1 egg
¼ pound shredded Cheddar cheese
salt and pepper to taste
1 egg, beaten

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Divide pastry dough into four equal portions and roll each one out in a square shape. Set pastry aside to rest.
  • Place a large skillet over medium heat. Add butter or margarine and allow to melt. Add onion and saute for 5 minutes, until translucent and beginning to brown. Add carrot, turnip, potato, mushrooms, and water. Lower heat and cover skillet. Allow mixture to cook for 10 minutes, stirring occasionally.
  • In a small bowl, dissolve yeast extract in milk. Whisk in 1 egg. Stir this mixture into cooked vegetables. Continue to stir until mixture thickens. Add cheese, and salt and pepper to taste. Set aside to cool.
  • Place 1/4 of filling on one half of each pastry square. Fold pastry diagonally and seal edges. Brush tops of pastry with beaten egg.
  • Place pasties on a baking sheet and bake in preheated oven for 30 minutes, until pastry is golden brown.

Nutrition Facts : Calories 687.1 calories, Carbohydrate 55.4 g, Cholesterol 154.5 mg, Fat 44.7 g, Fiber 4.5 g, Protein 17.4 g, SaturatedFat 17.4 g, Sodium 859.2 mg, Sugar 5.1 g

VEGETABLE PASTIES



Vegetable Pasties image

I combined 5 pasty recipes to create an easy vegetable pasty with the filling and flavor I desired.

Provided by Alexandra Flowers

Categories     Main Dish Recipes     Savory Pie Recipes     Vegetarian Pie

Time 1h15m

Yield 8

Number Of Ingredients 17

3 ½ cups all-purpose flour
1 cup whole wheat flour
1 teaspoon salt
1 cup shortening
1 ¼ cups ice water
2 tablespoons olive oil
1 onion, thinly sliced
4 cloves garlic
2 carrots, thinly sliced
1 turnip, peeled and diced
2 potatoes, peeled and diced
½ pound mushrooms, chopped
2 tablespoons water
1 cube vegetable bouillon
1 teaspoon dried tarragon
salt and pepper to taste
1 eggs, beaten

Steps:

  • In a large bowl, mix together all-purpose flour, whole wheat flour, and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough into 8 pieces, and shape into balls. Cover, and set aside.
  • Heat olive oil in a large heavy skillet over medium heat. Saute onion and garlic until soft and translucent, about 5 minutes. Stir in carrot, turnip, potatoes and mushrooms. Add water, bouillon cube, tarragon, salt and pepper. Cook for 15 minutes.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Roll each pastry ball into a circle, 6 to 8 inches in diameter. Place about 1 cup of filling on one half of each circle. Fold pastry over filling, and pinch edges to seal. Place on baking sheet, and brush with egg.
  • Bake in preheated oven for 45 minutes, or until golden brown.

Nutrition Facts : Calories 581.4 calories, Carbohydrate 67.2 g, Cholesterol 23.3 mg, Fat 30.7 g, Fiber 5.7 g, Protein 11 g, SaturatedFat 7.2 g, Sodium 330.1 mg, Sugar 3.1 g

MINI-VEGETABLE PASTIES



Mini-Vegetable Pasties image

Make and share this Mini-Vegetable Pasties recipe from Food.com.

Provided by Missy Wombat

Categories     Lunch/Snacks

Time 55m

Yield 12 pasties

Number Of Ingredients 9

1 small sweet potato, peeled, coarsely chopped (kumara)
1 small carrot, peeled, finely chopped
1 potato, peeled, finely chopped
1/2 cup frozen peas
125 g corn, rinsed and drained
1/2 cup cheese, coarsely grated
2 eggs, lightly whisked
3 sheets shortcrust pastry (ready-rolled and frozen)
2 teaspoons sesame seeds

Steps:

  • Preheat oven to 240°C Line an oven tray with baking paper. Cook sweet potato in boiling water for 10 minutes or until tender. Drain well. Transfer to a heatproof bowl. Use a fork to mash until smooth. Set aside to cool in bowl.
  • Cook carrot and potato in a pot of boiling water for 5 minutes or until tender. Drain well. Set aside for 5 minutes to cool slightly.
  • Add carrot mixture, peas, corn, cheese and 1 egg to sweet potato. Stir to combine. Season with salt and pepper.
  • Use a 12cm-diameter pastry cutter to cut 12 discs from pastry sheets. Spoon vegetable mixture evenly among pastry discs. Brush edges of pastry lightly with remaining egg.
  • Fold pastries in half to enclose filling. Use fingertips to gently press together to seal. Place on the lined tray and lightly brush with remaining egg. Sprinkle with sesame seeds.
  • [You can freeze these pasties at this point. Place in an airtight container in the freezer. To defrost, place individual pasties in the fridge for 4 hours.].
  • Bake in oven for 15 minutes or until golden brown and cooked through. Remove from oven and set aside to cool.
  • Once completely cooled, wrap in foil and place in lunch box.

Nutrition Facts : Calories 298.7, Fat 17.4, SaturatedFat 4.8, Cholesterol 38.3, Sodium 309.4, Carbohydrate 30.2, Fiber 3.1, Sugar 1.6, Protein 6

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