These vegetable pasties are literally packed with vegetables and a whole lot of goodness.  I must admit I was a little worried my kids wouldn’t eat them but they did!  I mean, who wouldn’t love something covered in homemade pastry that’s crunchy, tasty and full of goodness.

I made these during the week while the kids played outside.  They were pretty quick to whip up and would be even quicker if you used ready made store bought shortcrust pastry.  Just be careful to get preservative free, however.

You may like to experiment with different flavours, you can really use whatever vegetables you like.  You could also add some cooked meat like some shredded chicken.

We liked to serve these with our homemade tomato sauce.

Tip: I used medium-sized carrots for this recipe.
TIP: If you don’t want to make the pastry, simply get a pack of additive-free shortcrust pastry instead

Related recipe: Shortcrust pastry
Related recipe: Curry powder

February 20, 2018
  • 15m
  • 30m
  • 45m
  • 10-15

Ingredients

  • 2 batches shortcrust pastry
  • 130 g white potato
  • 150 g sweet potato
  • 2 carrot
  • 70 g cheese
  • 1 tsp. curry powder
  • 1 pinch salt
  • 1 pinch pepper
  • 2 large egg
  • 1/2 c frozen peas
  • 1/2 c corn kernels
  • 1 L water
  • 2 tbsp. chia seeds (optional)

Instructions

Thermal Cooking Method

  1. Preheat oven to 220ºC and line 2 oven trays with baking paper.
  2. Start by making the pastry and place this into the fridge. If using store bought pastry sit this on the bench to defrost.
  3. Peel and dice the potatoes and carrots.
  4. Add cheese to mixing jug and blitz for 7 seconds/speed 7. Tip this into a large bowl.
  5. No need to wash the jug.
  6. Place water into mixing jug and add all the vegetables to the simmering basket and secure in place in machine.
  7. Cook for 15 minutes/steaming temp/speed 1.
  8. While the vegetables are cooking add the corn and peas into the bowl with the cheese. Mix in 1 of the eggs.
  9. Start rolling out your pastry and cutting round shapes. We used the bottom of a bowl to get a good shape. We also made different sizes, little ones for the kids and bigger ones for the adults. Repeat until all circles are cut.
  10. Whisk the other egg into a cup ready to use as an egg wash.
  11. Once the vegetables are cooked add these to the cheese mixture, along with salt, pepper, and curry powder. Stir lightly to combine.
  12. Add spoonfuls of the mixture on top of the pastry circles and brush the outsides of the pastry with egg wash. Fold over and close the pastry off into a pasty shape. Sit on top of your lined oven trays and brush the pastry with egg wash. Optional - sprinkle the pastry with chia seeds.
  13. Bake in oven for 15 minutes or until golden brown and the pastry is cooked.

Traditional Cooking Method

  1. Preheat oven to 220ºC and line 2 oven trays with baking paper.
  2. Start by making your pastry and place this into the fridge. If using store bought pastry sit this on the bench to defrost.
  3. Peel and dice the potatoes and carrots.
  4. Grate the cheese and tip this into a large bowl with the peas and corn. Stir in one egg.
  5. Steam potatoes and carrots in a steaming pot, or in the microwave until cooked but not mush.
  6. Start rolling out your pastry and cutting round shapes. We used the bottom of a bowl to get a good shape. We also made different sizes, little ones for the kids and bigger ones for the adults. Repeat until all circles are cut.
  7. Whisk the other egg into a cup ready to use as an egg wash.
  8. Once the vegetables are cooked add these to the cheese mixture, along with salt, pepper, and curry powder. Stir lightly to combine.
  9. Add spoonfuls of the mixture on top of the pastry circles and brush the outsides of the pastry with egg wash. Fold over and close the pastry off into a pasty shape. Sit on top of your lined oven trays and brush the pastry with egg wash. Optional - sprinkle the pastry with chia seeds.
  10. Bake in oven for 15 minutes or until golden brown and the pastry is cooked.