Pasties- simple walking-around meat and vegetable pies. Pasties are often associated with Cornwall, England. In fact, one type of pasty is called the Cornish Pasty. Although pasties have been described in literature since the 12th century, the actual origin is uncertain. What is certain is that they are delightful!
This recipe is for a vegetable pasty. Although pasties are typically stuffed with uncooked meat and vegetables, the filling for these pasties is precooked because the filling is partially made from “wet” vegetables. If not precooked to remove excess moisture, the pasties would be too wet and fall apart.
For the pasty dough, see Pasty Dough, Vegan Pasty Dough and Gluten Free Pasty Dough. Add 2 T. minced dried tomatoes to the dough. Refrigerate while making the filling, or overnight. Pasty dough can be kept for a week in the refrigerator or a month in the freezer.
The Inside Scoop
The pasty dough needs to be made in advance and allowed to chill. Shortening and butter, if using, need to be cold so that they generate steam as they melt and create a flaky crust.
This recipe uses primarily “wet” vegetables. These vegetables need to be cut into 1/4″ – 1/2″ pieces and precooked to cook out most of the water so that the pasty dough does not become soggy. Place the peeled, cut eggplant in a colander and rinse with a sprayer hose to remove some of the loose seeds. Cook vegetables on parchment paper for easy clean-up.
Vegetables after much of the moisture has been cooked out.
Use dowel rods to ensure dough is even when rolling out pasty dough. Roll dough out 3 cm/ 3/16″ for small to medium sized (e.g., 7″) pasties and 4 cm/ 1/4″ for large pasties (over 9″). Roll dough in one direction; do not roll back and forth as this will create a strong gluten structure and cause the pasty dough to “shrink” after you cut it out.
Pasties can be made a variety of sizes, based on one’s appetite. I chose to make mine 7″ in diameter. However, I don’t have a 7″ cookie cutter. To ensure that pasties are uniform in size, I cut around a 7″ plate.
I like a generous amount of filling in my pasties. Fill the pasty, but leave a 1″ rim of pasty dough for folding and braiding. Use egg wash or cornstarch wash on areas to be folded or braided. Egg wash or cornstarch wash will help the dough “stick” together.
The following video demonstrates how to fold a pasty.
When making more than one type of pasty, or when making and freezing for later meals, use left over pasty dough and make letters of dough to identify your pasties. For a vegetable pasty, make a letter “V.”
Cut a 1″ slit into each pasty to allow steam to escape. Brush top of pasty with more egg wash for a beautiful golden finish to the crust. For a vegan pasty, brush with a honey and water wash.
Vegetable pasties ready to bake.
Bake the pasties for 10 minutes at 425 degrees so that shortening and butter (if using) create steam as they melt and cause the pasty dough to rise and become flaky. Reduce the oven temperature to 350 degrees to finish baking the pasties to a beautiful golden brown. While the pasties are baking, make the Onion and Garlic Dipping Sauce.
Fresh baked vegetable pasties. Enjoy!
An all-vegetable pasty with a sweet onion and garlic dipping sauce. Make pasty dough; add 2 T. minced sun dried tomatoes to dough. Divide dough into 4 equal parts, shape into discs, wrap in plastic wrap and refrigerate or freeze until ready to use. Preheat oven to 350 degrees. Peel eggplant; cut into ¼” – ½” pieces. Place eggplant pieces in a colander and spray with a kitchen sink hose to remove some of the loose seeds. Trim remaining vegetables and cut into ¼” - ½” chunks; place the vegetables in a bowl, along with the eggplant. (Do not add garlic, oregano or dried tomatoes at this time.) Toss with olive oil. Place on parchment-lined baking sheet and roast for 30 minutes, stirring ½ way through. Add the garlic and oregano; stir. Bake an additional 10 minutes until vegetables are slightly tender but not mushy. Remove from oven and season to taste. Add the chopped dried tomatoes. Cool completely. Once vegetables are cold, roll out pasty dough to 3-4 mm./ 3/16” thick. Use a plate to cut out a circle for the desired size pasty. For a 7” pasty, place 1/3 c. filling in the center of the circle, leaving a 1” rim of dough. Whisk eggs and 2 T. water. For a vegan pasty, whisk together the 2 tablespoons cornstarch and 4 tablespoons water. Use a pastry brush to brush the egg wash or cornstarch wash onto the 1” rim. Fold dough in half, pressing the vegetables to the inside of the dough and pinching the dough’s edges together. Brush the top edge of the pasty with the egg wash or cornstarch wash and “braid” the edge of the pasty. If desired, use extra pasty dough to make Vs for Vegetable to place on top of each pasty. Brush top of pasties with more egg wash or with the honey and water wash for a vegan pasty. Cut a 1” slit into the pasty. Place on parchment-lined baking sheet, cover with plastic wrap and refrigerate for at least 15 minute or overnight. Once pasties are cold, preheat oven to 425 degrees. Place baking sheet with pasties in oven and bake for 10 minutes. Reduce heat to 350 degrees and continue to bake for an additional 25 minutes or until filling is bubbly and pasties are a golden brown. Remove from oven; let cool slightly. While pasties are baking, make the Onion and Garlic Dipping Sauce: In a medium sauté pan, cook onions in olive oil until translucent, approximately 7 minutes. Add minced garlic and cook an additional minute. Remove from heat; cool. Place the cooked onions, garlic, and either yogurts (plus honey) or coconut cream plus honey in the bowl of a small food processor; pulse until sauce is fairly smooth. Serve in ramekins or on a plate with the pasties. Enjoy!Roast Vegetable Pasties with Sweet Onion and Garlic Dipping Sauce
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Roast Vegetable Pasty with an Onion and Garlic Dipping Sauce in Gluten Free Pasty Dough
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