When prompted with the request for a manly, filling food that could happily go without refrigeration I immediately thought about pasties. The only problem, I’ve never made them before…. The following recipe is a work in progress, a great starting place for anyone wanting to experiment with the humble pastie. As a first attempt (albeit quite successful) I’d love to hear what alterations and additions you make to this recipe.
Also spelled pasty, this pastry historically from the Cornwall region of the UK where it traditionally including meat, potatoes and swedes (like a turnip). Whilst tradition dictates the inclusion of beef, pasties are commonly made vegetarian, as is this one. Pasties are a great meal when you are trying to use up random veggie, as just about anything and everything will be a welcome addition. Just make sure that all vegetables are tender before wrapping them in the puff pastry.
The pastie is not a pretty and petite creation, but instead since its inception way back when in Cornwall, a hearty and filling meal that should satisfy even the hungriest, hardworking man. Another bonus, this pastry is chock full of the good stuff and is a great way to keep up your vegetable intake!
Vegetarian Curry Pastie
- 1 Onion (finely diced)
- 1 Carrot (finely diced)
- 1 Capsicum (finely diced)
- 2 cloves of Garlic (crushed)
- 1-2Tbsp Curry Powder
- 3 Potatoes (diced)
- 1/2 Sweet Potato (diced)
- 1 Parsnip (diced)
- 200g Pumpkin (diced)
- 8-10 sheets of Puff Pastry
- Preheat oven to 200C (350F)
- Saute onion, carrot, capsicum and garlic in olive or rice bran oil. Add curry powder – continue to sweat until tender
- Par cook remaining vegetables until tender (whilst vegetables will be cooked inside the pastry, they should already be mostly cooked). * I chose to steam and bake the veggies
- Add vegetables to onions, mix to coat with oil and curry powder
- Season to taste with salt and pepper
- If mix is really dry add 1-2Tbsp of water
- Cut puff pastry into circles, moistening edges of pastry with a little water
- Fill pastry with mixture, leaving room to fold and seal
- Brush with egg and bake at 200c (350F) for approx 25 minutes or until browned