These Vegetable Pasties are warm, crumbly pastries filled with a medley of fresh vegetables and spiced with curry. They’re a tasty and satisfying snack, lunch or dinner! Great for making ahead and freezing, you’ll love having these homemade vegetarian pasties ready for an easy meal.
Ingredients in Vegetable Pasties
These vegetable curry pasties use simple ingredients for maximum flavour:
Potato – I normally use just the standard washed white or all purpose potatoes.
Carrot, celery, onion and garlic – For a flavourful savoury filling.
Peas – Use frozen peas for convenience!
Curry powder – I use Keen’s curry powder but different brands like Clives of India curry powder will work too. Just make sure it’s not a hot variety!
Salt and pepper – Leave out the salt if serving to family under 12 months of age.
Vegetable stock – Use no-salt or salt-reduced vegetable stock/vegetable broth if serving to babies or toddlers [1].
Olive oil – For sautéing the vegetables. I always use olive oil rather than vegetable oil but you can substitute.
Shortcrust pastry – I use store-bought frozen shortcrust pastry sheets to make these pasties quicker to assemble. You’ll need 6 sheets, which here in Australia measure around 25 x 25cm (10 x 10 “). You’ll need to thaw them on a benchtop while you prepare the filling.
Egg – One beaten egg for egg washing the pastry.
How to make Vegetable Pasties
Thermomixer? This classic vegetable pasties recipe is easy to make. Use your Thermomix to make the veggie pastie filling. First, chop and sauté the base vegetables. Then add all of the remaining filling ingredients and cook until the vegetables are soft and fragrant. Allow the filling to cool, and prepare the pastry rounds. Assemble the pasties, brush them with egg wash and bake in the oven until golden brown.
Conventional cook? This recipe for vegetable pasties is easily made by hand. You can make the veggie pastie filling on the stovetop. Finely chop the vegetables, and then in a medium pan at medium-high heat on the stovetop, sauté the onion, garlic, carrot and celery until onion is translucent. Add all of the remaining filling ingredients and cook until the vegetables are soft and fragrant. Allow the filling to cool, and prepare the pastry rounds. Assemble the pasties, brush them with egg wash and bake in the oven until golden brown.
See the recipe card below for ingredient amounts and detailed steps for both thermo cooker and conventional cooking methods.
Serving and storing pasties
Serve Vegetable Pasties with a tomato chutney, tomato sauce, or ketchup for a yummy snack. To make a meal, serve with a fresh side salad.
Allow to cool completely before storing, to stop the pasties from going soggy from condensation. Store in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months. To reheat, defrost frozen pasties in the refrigerator overnight and then bake for 10 to 15 minutes in the oven at 180°C until warmed through and crispy.
Looking for more yummy pastry finger foods? Try these Pork Sausage Rolls. They’re made with a real pork, vegetable and herb filling, and encased in flaky puff pastry. Yum!
If you make these Vegetable Pasties please leave a 🌟 star rating and a 📝 comment below. I love hearing how my recipes work for you and your family! Don’t forget to follow me on on Facebook, Instagram and Pinterest too for more finger food recipes.
Happy cooking,
Chloe x
Vegetable Pasties
Category: Finger FoodTap or hover to scale
Ingredients
- 400 g potato (approx. 4 potatoes) peeled and cubed small
- 2 garlic cloves peeled
- 150 g / 1 brown/yellow onion peeled (Thermomixers: quartered)
- 75 g / 1 carrot peeled (Thermomixers: cut into 3 pieces)
- 70 g / 1 celery stalk (Thermomixers: cut into 3 pieces)
- 1 tbs olive oil
- 1/4 tsp salt for family over 12 months
- 1/4 tsp ground black pepper
- 2 tsp curry powder
- 1/2 cup vegetable stock no salt or salt reduced (Note 1)
- 1/2 cup frozen peas
- 6 shortcrust pastry sheets
- 1 egg lightly whisked for egg wash
Thermo Cooker Instructions
- Pre-heat oven to 200° C. Line 2 baking trays with grease proof/parchment paper. Thaw the frozen shortcrust pastry sheets on a benchtop while you prepare the filling.
- In a microwave safe container with a little ventilation, microwave the potato with 1 tbs water for 2 minutes or until just tender. Drain.
- Put onion, garlic, carrot and celery into the mixing bowl. Chop 4 seconds, speed 5, MC on. Scrape down the mixing bowl.
- Add the olive oil. Sauté for 5 minutes, 100°C, speed 1, MC off.
- Add the potato, salt and pepper, curry powder, vegetable stock and peas. Cook for 5 minutes, 100°C, reverse, speed 1, MC off.
- Stir with the spatula. Cook another 2 minutes, 100°C, reverse, speed 1, MC off. Transfer mixture to a bowl and allow to cool.
- Lay out the sheets of shortcrust pastry. Using a 11cm round cutter, cut each pastry sheet into 4 rounds. Brush the edges with egg wash. Place1 heaped tbs of filling in the centre of each round, and bring the edges together to make a semi-circle and enclose filling. Pinch the edges together to seal, and form frills or press with a fork. Stand on the prepared trays. Brush the pasties with egg wash.
- Bake in the oven for 20 minutes until golden brown. Serve with tomato sauce or chutney.
Conventional Instructions
- Pre-heat oven to 200° C. Line 2 baking trays with grease proof/parchment paper. Thaw the frozen shortcrust pastry sheets on a benchtop while you prepare the filling.
- In a microwave safe container with a little ventilation, microwave the potato with 1 tbs water for 2 minutes or until just tender. Drain.
- Finely chop the garlic, onion, carrot and celery.
- In a medium saucepan on the stovetop, heat the olive oil over medium-high heat. Add the onion, garlic, carrot and celery and sauté for 5 minutes until onion is golden.
- Add the potato, salt and pepper, curry powder, vegetable stock and peas. Reduce the heat to low, cover with a lid and cook for 5 to 10 minutes, until the stock has absorbed into the vegetables and they are tender. Transfer mixture to a bowl and allow to cool.
- Lay out the sheets of shortcrust pastry. Using a 11cm round cutter, cut each pastry sheet into 4 rounds. Brush the edges with egg wash. Place 1 heaped tbs of filling in the centre of each round, and bring the edges together to make a semi-circle and enclose filling. Pinch the edges together to seal, and form frills or press with a fork. Stand on the prepared trays. Brush the pasties with egg wash.
- Bake in the oven for 20 minutes until golden brown. Serve with tomato sauce or chutney.
