Best Veggie Pasties Recipes

Yummy Veggie and Cheese Pasties image

Provided by Lalaloula

Time 1h

Yield 8 small pasties

Number Of Ingredients 13

250 g low-fat Quark (or use cream cheese mixed with yogurt to a ricotta like consistency)
25 g butter, softened
75 g whole wheat flour
75 g flour (you can use all whole wheat, too)
1/4 teaspoon salt
1 small carrot, chopped finely
1 small parsnip (or other vegetables of your choice to make up this amount, think of peas, potatoes, broccoli, etc.)
1 teaspoon oil
1/4 teaspoon freshly ground black pepper
1/4 teaspoon chili powder
1/4 teaspoon curry powder
1/2 teaspoon dried rosemary
50 g cheese, grated (use a mature variety, low fat is fine)

Steps:

In a big bowl combine quark, butter, flours and salt, Using your hands quickly knead into a smooth dough. Place in the fridge until filling is ready.
Heat the oil in a frying pan and saute veggies for about 5 minutes. Season with pepper, chili powder, rosemary and curry powder. Allow to cool slightly (2 min.). Stir in cheese.
On a lightly floured surface roll out quite thinly (as thinly as possible without it breaking). Using a glass or cookie cutter (8 cm in diameter) cut out 8 rounds.
Place 1 tbs of filling onto each dough round and fold over to get a pasty shape. Seal using a fork to press down the rim.
Place the pasties on a paper-lined baking sheet and bake in the preheated oven at 180°C/350°F for about 30 minutes (check 5 minutes early to prevent overbrowning).
Serve with dipping sauce and salad of choice.
Enjoy! :).

Nutrition Facts : Calories 117.2, Fat 5, SaturatedFat 2.7, Cholesterol 10.7, Sodium 161.5, Carbohydrate 15.2, Fiber 1.5, Sugar 0.4, Protein 3.5

VEGGIE PASTIES image

Yield 10 pasties

Number Of Ingredients 17

4-1/3 cups all-purpose flour
1-1/4 cups whole wheat flour
1-1/4 teaspoons salt
1-1/4 cups shortening
1-1/2 cups and 1 tablespoon ice water
2 tablespoons and 1-1/2 teaspoons olive oil
1-1/4 onion, thinly sliced
5 cloves garlic
2-1/2 carrots, thinly sliced
1-1/4 turnip, peeled and diced
2-1/2 potatoes, peeled and diced
10 ounces mushrooms, chopped
2 tablespoons and 1-1/2 teaspoons water
1-1/4 cubes vegetable bouillon
1-1/4 teaspoons dried tarragon
salt and pepper to taste
1-1/4 eggs, beaten

Steps:

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.