Homemade pasties

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Sink your teeth into one of these homemade pasties and your going to be pleasantly surprised. Buttery, flaky pastry encasing a filling of veggies seasoned to perfection. You have not tasted a pastie like this before!

Homemade is always better and a pastie is no exception to the rule. When you realise how easy and delicious pasties are they will quickly become a family favourite.

Perfect not just for lunch but for snacks, school lunchboxes, picnics, beach and park trips.

Both little and big humans will enjoy these moorish pasties. I know my kids can’t resist a good dough making session and love helping out in the kitchen. So grab your little ones and have a pastie making afternoon 🙂

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Homemade pasties

A pastie is a savoury dish made with pastry and filled with yummy vegetables. The pastry is pinched and crimped to enclose the filling then baked until golden.

You will typically find a pastie at your local bakery along with the classic meat pies and sausage rolls.

Another variety of pastie is known as the Cornish pasty and comes from Great Britain. These varieties are made with diced beef, potato and onion.

The story is that Pasties were originally made for miners to take down into the mines for lunch. The pasties thick crust made them easy to hold and eat. A great lunch on the go. YUM!

Delicious on its own as a snack or add a crisp salad and a side of veggies and turn these into a meal. I pack these pasties for picnics, parks and beach trips or you can even make them in miniature size for parties.

I love that the filling can be so versatile and you are able to experiment with different veggies.

What you will need

• Strong flour, plus extra for dusting 
• Unsalted butter, using cold butter will help the dough to form
• Olive oil
• Mushrooms
• Swede; otherwise known as rutabaga or turnip
• Potatoes 
• Onion 
• Carrots
• Peas
• Dried rosemary 
• Sage leaves
• Egg

NOTE: This recipe makes the pastry from scratch; It’s so worth putting in the extra effort for the amazing reward when you bite into these pasties. However, If you are short on time you can use frozen puff pastry (4 sheets). Thaw out the sheets while you are cooking the filling.

How to make pasties

Start by making the pastry for these amazing pasties because the dough will need to chill in the fridge for 1 hour.

To make the pastry; Add flour in a large bowl with a pinch of salt.

Add the butter to the flour and rub until the mixture resembles fine breadcrumbs.

Make a well in the middle, slowly pour cold water, mix then use your hands to bring it all together. transfer the dough onto a lightly floured surface. Roll into a ball, cover with glad wrap and place in the fridge for 1 hour.

To make the filling; heat olive oil in a large fry pan.

Cook the onion for a few minutes until soft then add all remaining vegetables. Cook on medium-low heat for 8-10 minutes or until the vegetables have softened. season to perfection.

Remove pastry from the fridge and divide the into 8 pieces. On a lightly floured surface, roll out into 20cm rounds.

Divide the filling amongst the 8 pastry rounds placing the mixture in the centre. leaving a 2.5cm gap around the edges.

Lightly brush the pastry edges with the beaten egg, fold the edges over then press and crimp with your fingers and thumbs to seal. 

Brush with egg wash, then place on a lined baking sheet and bake for 35-40 minutes, or until golden.

Tools to make the job easier

Glass mixing bowls

Rolling Pin

Oven trays

Pastry brush set

So thats everything you need to know about how to make the best pasties. They are bursting with flavour, loaded with vegetables and are quick and easy to prepare.  They freeze well too, so you can double the recipe and have pasties on hand when needed.

Enjoy!

MFM XX

Homemade Pasties

Marie Muccio

Best ever homemade pasties; Buttery pastry filled with tasty veggies. Perfect not just for lunch or dinner but for picnics, beach and park visits too.

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 30 mins

Cook Time 45 mins

Total Time 1 hr 15 mins

Course picnic food, Side Dish, Snack

Cuisine australian, English,

Servings 8

Ingredients

  

• 500 g Strong flour plus extra for dusting
• 250 g Cold, Unsalted butter chopped into cubes
• 1 tbsp Olive oil
• 400 g Mushrooms diced
• 200 g Swede peeled and diced
• 400 g Potatoes peeled and diced
• 1 Onion peeled and finely diced
• 1 Carrot peeled and diced 1
• 1 cup frozen peas
• Dried rosemary
• 4 Sage leaves
• 1 Egg lightly beaten

Instructions

 

• To make the pastry; Add flour in a large bowl with a pinch of salt.

  Add the butter to the flour and rub until the mixture resembles fine breadcrumbs.

  Make a well in the middle, slowly pour cold water, mix then use your hands to bring it all together.

  transfer the dough onto a lightly floured surface.
• Roll into a ball, cover with glad wrap and place in the fridge for 1 hour.
• To make the filling; heat olive oil in a large fry pan 

  Cook the onion for a few minutes until soft, then add all remaining vegetables. Cook on medium-low heat for 8-10 minutes or until the vegetables have softened. season to perfection. 
• Remove pastry from the fridge and divide the into 8 pieces. On a lightly floured surface, roll out into 20cm rounds.
• Divide the filling amongst the 8 pastry rounds placing the mixture in the centre and leaving a 2.5cm gap around the edges. 
• Lightly brush the pastry edges with the beaten egg, fold the edges over then press and crimp with your fingers and thumbs to seal. 
• Brush with egg wash, then place on a lined baking sheet and bake for 35-40 minutes, or until golden. 

Notes

Have you made this recipe? Don’t forget to tag me in your photos @mrsfoodiemumma using the hashtag #mrsfoodiemumma 

Keyword pasties, pastry, pasty, vegetables

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