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Think cosy Italian stew, but wrapped in golden pastry. Definitely the cheat way to ‘eat your veggies’, these flaky, crispy little numbers are an absolute delight.

You will need

Makes 12

Pasties

  • 3 large potatoes, peeled and cut into 1cm chunks
  • 1 large carrot, peeled and cut into 1cm chunks
  • 1 tablespoon olive oil
  • 1 tablespoon fresh thyme or rosemary, finely chopped
  • 2 teaspoons Italian mixed herb mix
  • 1 cup frozen peas and corn
  • 1/4 cup caramelised onion relish
  • Salt and pepper, to taste
  • 3-4 sheets of store-bought puff pastry, thawed but cold

Vegan 'egg' wash

  • 1 tablespoon melted vegan butter
  • 1 teaspoon maple syrup

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Directions

30 mins to prep

50 mins to bake

  1. Step 1

    Preheat your oven to 200°C (convection) or 180°C (fan-forced).

  2. Step 2

    Toss the potatoes, carrots, olive oil and herbs in a large bowl. Spread on a baking tray. Roast for 25 minutes or until cooked through

  3. Step 3

    Return the vegetables to the bowl. Add the peas, corn and onion relish and mix through. Generously season the mixture with salt and pepper, to taste.

  4. Step 4

    Cut 12cm circles from the pastry. You can use a large cookie cutter or a small lid or plate as a guide.

  5. Step 5

    Place a little less than 1/4 cup of the mixture in the center of each round. Fold each round of pastry and pinch to seal. Crimp the edges of the pastry, if desired.

  6. Step 6

    In a small bowl, combine the ingredients for the vegan egg wash in a small bowl. Brush each pasty with the mixture.

  7. Step 7

    Bake the pasties for around 25 minutes or until golden brown. Serve warm with dipping sauce of choice.

Hot tip!

A few brands of frozen pastry are accidentally vegan as they use vegetable shortening instead of butter. However, double-check the ingredients of your pastry before you buy it. 

Look out for these plant-based pastries...

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