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Roast Vegetable Pasties

Delightful hand pies filled with a medley of roasted vegetables, enveloped in a flaky pastry crust, perfect for family gatherings or cozy evenings at home.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course, Snack
Cuisine: British, Vegetarian
Calories: 250
Ingredients Method Notes

Ingredients
  

Vegetable Filling
  • 2 cups mixed roasted vegetables (e.g., bell peppers, zucchini, carrots) Make sure to roast your vegetables ahead of time for maximum flavor!
  • 1 cup puff pastry or shortcrust pastry
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil Plus more for sautéing the onion and garlic.
  • 1 to taste Salt and pepper
  • 1 large egg (for egg wash)

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Chop your mixed vegetables into bite-sized pieces. Toss them in a bowl with olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 20 minutes, or until they are tender and slightly caramelized.
  3. In a pan, heat a little olive oil over medium heat. Add the finely chopped onion and minced garlic. Sauté until the onion becomes translucent, about 5 minutes.
  4. Once your vegetables are done roasting, add them to the pan with the sautéed onion and garlic. Mix well and taste for seasoning. Adjust with more salt and pepper if needed.
Assembly and Baking
  1. Roll out your pastry on a floured surface. Cut into circles or squares (about 6 inches in diameter if circular).
  2. Place a generous spoonful of the vegetable mixture on one half of each piece of pastry, leaving space around the edges.
  3. Fold the pastry over to create a pocket and crimp the edges with a fork to seal. Brush the tops with beaten egg to give them a beautiful golden color when baked.
  4. Place your filled pasties on a baking sheet lined with parchment paper. Bake in the preheated oven for about 25-30 minutes, or until golden brown and flaky.
  5. Let them cool slightly before serving, and enjoy your Roast Vegetable Pasties with a side of yogurt or your favorite dipping sauce!

Notes

Top Tips: Feel free to switch out the vegetables based on what you have on hand or what’s in season. Avoid overfilling your pasties to prevent them from bursting while baking.