Imagine biting into a golden, flaky pastry that reveals a steaming, hearty vegetable filling - a culinary magic that transforms simple ingredients into a mouthwatering masterpiece! These Veggie Pot Pie Pasties are not just a meal; they're a journey of flavors that will transport you straight to the cozy kitchens of British countryside, promising warmth, satisfaction, and a delightful twist on traditional pot pie that will make your taste buds dance with joy.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: British
Serves: 4 servings
Ingredients
- 400g shortcrust pastry
- 1 cup mixed vegetables (carrots, peas, corn)
- 1 medium potato, diced
- 1 onion, chopped
- 2 tablespoons vegetable oil
- 300ml vegetable broth
- Salt and pepper to taste
Instructions
- Prepare all vegetables by washing and chopping: dice the potato into small cubes, finely chop the onion, and measure out the mixed vegetables.
- Heat vegetable oil in a large skillet over medium heat. Add chopped onions and sauté until they become translucent and soft, approximately 3-4 minutes.
- Add diced potatoes to the skillet and cook for 5 minutes, stirring occasionally to prevent sticking.
- Pour in the vegetable broth and add mixed vegetables (carrots, peas, corn). Simmer the mixture for 10 minutes until vegetables are tender and liquid slightly reduces.
- Season the vegetable mixture with salt and pepper to taste. Remove from heat and let the filling cool for 10-15 minutes.
- Preheat the oven to 200°C (390°F). Roll out the shortcrust pastry on a lightly floured surface to approximately 3mm thickness.
- Cut the pastry into 4 equal rounds, each about 15cm in diameter. Place a generous spoonful of vegetable filling in the center of each pastry round.
- Fold the pastry over to create a half-moon shape, crimping the edges with a fork to seal completely. Cut small vents on top to allow steam to escape.
- Transfer pasties to a baking sheet lined with parchment paper. Brush the tops with a beaten egg for golden color (optional).
- Bake in the preheated oven for 25-30 minutes until pastry is golden brown and crispy.
- Remove from oven and let cool for 5-10 minutes before serving. Serve hot as a main course or light meal.
Tips
- Pastry Perfection: Keep your shortcrust pastry cold before rolling to ensure a crisp, flaky texture. Chill it for 30 minutes if possible.
- Vegetable Consistency: Cut vegetables into uniform, small pieces to ensure even cooking and a balanced filling.
- Don't Overfill: Leave enough space around the edges when filling pasties to create a proper seal and prevent leaking.
- Egg Wash Magic: For a professional bakery-style golden finish, brush pasties with beaten egg before baking.
- Cooling is Crucial: Let pasties rest for a few minutes after baking to allow the filling to set and prevent burning your mouth.
- Make Ahead: These pasties can be prepared in advance and refrigerated, making them perfect for meal prep or quick weeknight dinners.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 6g
Fat: 20g
Saturated Fat: 7g
Cholesterol: 15mg
