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My review
Vegetable Pasties
Alexandra Flowers
"I combined 5 pasty recipes to create an easy vegetable pasty with the filling and flavor I desired."
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Ingredients
1 h 15 m servings 581 calsOriginal recipe yields 8 servings (8 individual pasties)
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Directions
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- In a large bowl, mix together all-purpose flour, whole wheat flour, and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough into 8 pieces, and shape into balls. Cover, and set aside.
- Heat olive oil in a large heavy skillet over medium heat. Saute onion and garlic until soft and translucent, about 5 minutes. Stir in carrot, turnip, potatoes and mushrooms. Add water, bouillon cube, tarragon, salt and pepper. Cook for 15 minutes.
- Preheat oven to 400 degrees F (200 degrees C).
- Roll each pastry ball into a circle, 6 to 8 inches in diameter. Place about 1 cup of filling on one half of each circle. Fold pastry over filling, and pinch edges to seal. Place on baking sheet, and brush with egg.
- Bake in preheated oven for 45 minutes, or until golden brown.
Nutrition Facts
Per Serving: 581 calories; 30.7 g fat; 67.2 g carbohydrates; 11 g protein; 23 mg cholesterol; 330 mg sodium. Full nutrition
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Reviews
Read all reviews 2328 Ratings
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Most helpful positive review
1/17/2008
This rating is based on the pastry only as I did my own thing for the filling. It turned out lovely, I followed it exactly, tender and a deep golden colour, amount was bang on 8 huge ones. Hubby...
Most helpful critical review
6/10/2007
First time making pasties (apparently the correct pronunciation is "past-eez"), and was a bit disappointed, especially considering all the time one puts in to make them from scratch. They were n...
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6/10/2007
First time making pasties (apparently the correct pronunciation is "past-eez"), and was a bit disappointed, especially considering all the time one puts in to make them from scratch. They were n...
1/17/2008
This rating is based on the pastry only as I did my own thing for the filling. It turned out lovely, I followed it exactly, tender and a deep golden colour, amount was bang on 8 huge ones. Hubby...
3/2/2006
I was particularly looking for a chicken vegie pasty recipe. So I just added 1/2 kilo of diced breast chicken, swapped the vegie cube for a chicken cube and got thumbs up all round. Thanx for a ...
3/2/2008
The filling of this is great, I will say though be careful not to overwork the dough or it will be hard as a rock. Try to work the dough as little as possible to make it work.
9/15/2008
I thought this was great, but I have to admit that I used frozen Puff Pastry - I've NEVER been successful with pastry-making, too heavy handed perhaps. I can think of so many fillings based on t...
9/15/2008
These were not bad,the filling was tasty but I agree with others, a bit dry.I come from Micigan and loved the pasties from the UP. People from all over the country come there just to get one.The...
2/28/2008
I thought the crust was extrememly dry. The filling was excellent--I added browned ground beef to the mix. I think this would be really good with a different pastry recipe.
7/30/2009
I really liked this recipe. I added all the vegetables I had and they turned out great. On the Pastie I just added a little extra water until I felt like it was the right texture. Also it is a g...