Name: Vegetable Pasties
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 8
Cuisine: US
Ingredients: 3.5 cups all-purpose flour; 1 cup whole wheat flour; 1 teaspoon salt; 1 cup shortening; 1.25 cups ice water; 2 tablespoons olive oil; 1 onion, thinly sliced; 4 cloves garlic, minced; 2 carrots, thinly sliced; 1 turnip, peeled and diced; 2 potatoes, peeled and diced; 0.5 pound mushrooms, chopped; 2 tablespoons water; 1 vegetable bouillon cube; 1 teaspoon dried tarragon; Salt and pepper to taste; 1 egg, beaten

These hearty vegetable pasties are a delicious and comforting way to enjoy a medley of garden vegetables encased in a flaky, golden-brown crust. Perfect for a rustic lunch or a satisfying dinner.

Follow The Directions

01

Step

In a large bowl, whisk together all-purpose flour, whole wheat flour, and salt. (5 minutes)

02

Step

Cut in shortening using a pastry blender or your fingertips until the mixture resembles coarse crumbs. (10 minutes)

03

Step

Gradually stir in ice water until the dough just comes together. (5 minutes)

04

Step

Divide the dough into 8 equal pieces, shape into balls, cover with plastic wrap, and let rest in the refrigerator for at least 30 minutes. (30 minutes)

05

Step

Heat olive oil in a large, heavy skillet over medium heat. (2 minutes)

06

Step

Sauté onion and garlic until softened and translucent. (5 minutes)

07

Step

Add carrots, turnip, potatoes, and mushrooms to the skillet. (3 minutes)

08

Step

Pour in water, crumble in bouillon cube, and stir in tarragon, salt, and pepper. (2 minutes)

09

Step

Cover and cook, stirring occasionally, until vegetables are tender. (15 minutes)

10

Step

Preheat oven to 400 degrees F (200 degrees C). (10 minutes)

11

Step

On a lightly floured surface, roll each pastry ball into a circle, approximately 6 to 8 inches in diameter. (20 minutes)

12

Step

Place about 1 cup of the vegetable filling on one half of each circle. (10 minutes)

13

Step

Fold the pastry over the filling, forming a half-moon shape. Pinch the edges firmly to seal, and crimp with a fork for a decorative touch. (15 minutes)

14

Step

Place the pasties on a baking sheet lined with parchment paper. (5 minutes)

15

Step

Brush the tops of the pasties with beaten egg. (5 minutes)

16

Step

Bake in the preheated oven for 45 minutes, or until golden brown. (45 minutes)

17

Step

Let cool slightly before serving. (10 minutes)

RECIPE REVIEWS

Avarage Rating: 4.2/ 5 ( 32 Ratings)

Total Reviews: (9)

Beatrice Stiedemann
Jun 20, 2025
I found the crust a bit dry, so I added an extra tablespoon of ice water. Worked perfectly!
Elbert Klein
May 19, 2025
These pasties are amazing! The crust is so flaky, and the filling is packed with flavor. My family loved them!
Lance Moen
Mar 29, 2025
I made these for a picnic, and they were a huge hit! Easy to transport and delicious cold or warm.
Rachael Howell
Mar 28, 2025
I added some chopped rosemary to the filling, and it gave it a wonderful aroma. Will definitely make this again!
Kimberly Bergstrom
Feb 26, 2025
The kids loved helping me make these. They are so much better than store-bought pasties.
Darrion Miller
Nov 12, 2024
Easy to follow recipe with clear instructions. A great way to use up leftover vegetables.
Lester Larson
Jul 29, 2024
The tarragon adds such a unique flavor to the filling. Really makes it special.
Dannie Conroy
Jul 11, 2024
Great recipe! I used sweet potatoes instead of regular potatoes, and it turned out fantastic.
Charlotte Schuster
Jun 25, 2024
These are now a staple in our house. So versatile and satisfying!

Vegetable Pasties