Vegetable Pasties

I love vegetarian food. I could quite easily never eat meat again and probably not miss it one jot. Well OK, maybe a little jot but it wouldn’t be a gnawing agonising pining kind of jot. Moving on.
With all this gall bladder malarky I’ve been leaning to a lot more dinners based on vegetables and legumes rather than meat and pasta and that naturally led to a hankering for vegetable pasties.
I was going to make these with my new love, Maggie Beer’s sourcream pastry (it’s the first pastry I’ve truly worked with where the experience is delightful and the results sublime), but decided at the last minute to use my other favourite, hot water pastry. It’s perfect – and indeed advised – for pies and working with a hot filling.
The following is based on a recipe by from Allan Campion and Michelle Curtis’ tome In the Kitchen a book I turn to time and time again for fail-proof straight-forward recipes.
This makes a lot, you could halve it but I always figure sooner have left overs you can freeze for easy dinners down the track. Also, you could change the veggies, throw in some lentils, you name it – just to mix it up. Oh, and instead of curry paste you could use some ground cumin and coriander and fresh coriander to go a bit Morrocan.
Vegetable Pasties
Based on recipe from In the Kitchen, Allan Campion and Michelle Curtis
The pastry:
  • 300ml cold water
  • 200g butter
  • 2tsp salt
  • 600g self-raising flour
  1. Put the water, butter and salt in a saucepanand heat until the butter has melted
  2. Remove from the heat and quickly stir in the flour until it forms a ball
  3. Place on a lightly floured bench and knead gently for about 30 seconds
  4. Divide dough and keep remains in the saucepan covered by a teatowel – it gets firm when its cold
  5. Roll out to 14-18cm rounds, depending on how big – or small – you want them to be and brush generously with beaten egg
  6. Place a heaped tablespoon in the middle of the round, pull the pastry up and press together with your fingers
  7. Brush with egg wash.
For the filling:
  • Olive oil
  • 1 leek, finely chopped
  • 4 potatoes, peeled and diced
  • 400g potato, peeled and diced
  • 2 carrots, peeled and diced
  • 2 cloves garlic, crushed
  • 2 tbsp tomato paste
  • 1-2 tsp curry powder (to your taste)
  • 500ml stock
  • 1 cup frozen peas
  • kernels from 2 cobs corn
  • 150g green beans, topped and tailed and cut into small lengths
  • 1-2 cups cauliflower florets
  • 2 tbsp chopped herbs
  1. Heat the oil and saute the leek
  2. Add the potato, pumpkin, carrot, garlic, tomato paste and curry paste and cook for about five minutes
  3. Add the stock, bring to a simmer and then cover and cook for 10 minutes
  4. Uncover, add the rest of the vegetables, turn heat up to high andn stir until all the liquid has evaporated – about 6-8 minutes.
  5. Stir in parsley, season and allow to cool a little (while you make the pastry)
  6. Place the filling in the middle of the pastry circles as outlined above
  7. Put on a greased baking tray and bake in a 180C oven for about 30 minutes or until golden brown.