Vegetarian Pasties Five Ways

There are few food items more comforting or convenient than the Great British Pasty, but unfortunately the selection of vegetarian pasty options is often lacking. So here at Hill & Vale we’ve put our heads together to come up with some delicious and healthy meat free pasty recipes. Each of these recipes makes enough filling for 2 pasties so feel free to double up to make more! We’ve chosen to use and highlight some of our favourite Authentic Spice Blends and Single Origin Spices to make sure these pasties are bursting with flavour!

five pasties

Simply make the filling and then roll premade pastry into circles before filling, sealing and crimping. Remember to glaze your pasties with a beaten egg to get that beautiful golden brown crust. Bake the pasties at 180°C for 20-25 minutes or until the pastry is golden.

Vegetarian Cornish Pasty

Ingredients:

  • 3 potatoes
  • Handful of button mushrooms
  • 1 Swede
  • 1 Onion
  • 1 Clove of garlic
  • Mature Cheddar Cheese
  • Salt
  • At least one tsp of Freshly cracked Black Pepper
Vegetarian cornish pasty

Method:

  1. Slice the onion, potato, swede and mushrooms into thin slices.
  2. Crush the garlic and grate the cheese
  3. Mix vegetables and cheese together before seasoning liberally with freshly cracked black pepper and salt
  4. Fill pre rolled pastry disks with vegetable mix, seal the edges with a crimp. Glaze with a beaten egg and bake at 180°C for 20-25 minutes or until the pastry is golden.

Mashed Sweet Potato and Black Bean Pasty

Ingredients:

Sweet potato and black bean pasty

Method:

  1. Peel and cut up the sweet potato into small chunks. Cook until soft and mashable, when cooked, drain and set aside.
  2. Peel and dice the onion. Lightly fry in a tablespoon of olive oil then crush the garlic into the pan and continue to cook on low heat. 
  3. Once the onions and garlic are aromatic, stir through 2 tsp of Hill & Vale Jerk Seasoning and 1 tbsp of olive oil. Once well combined add the cooked sweet potato and mash until well mixed and soft.
  4. Fill pre rolled pastry disks with vegetable mix, seal the edges with a crimp. Glaze with a beaten egg and bake at 180°C for 20-25 minutes or until the pastry is golden.

Mediterranean Vegetable Medley Pasty

Ingredients:

Mediterranean Vegetable pasty

Method:

  1. Slice the pepper, onion and courgette into small pieces. Crush the garlic. 
  2. Fry the pepper, onion, courgette and garlic on medium heat until softened
  3. Mix the tomato puree with 3 tbsp of boiling water and 2 tsp of Hill & Vale All Italian blend, stir until well combined. Add the sauce to the vegetables and cook for a further 1-2 minutes until the filling is well coated.
  4. Fill pre rolled pastry disks with vegetable mix, seal the edges with a crimp. Glaze with a beaten egg and bake at 180°C for 20-25 minutes or until the pastry is golden.

Curried Potato and Peas Pasty

Ingredients:

  • 3 potatoes
  • 100g frozen peas
  • 1 onion
  • Handful of Coriander
  • 1 clove of garlic
  • 2 tbsp lemon juice
  • 2 tsp of Hill & Vale Balti blend
Curried Potato pasty

Method:

  1. Slice potatoes into small chunks and add to a pot of boiling water for 8-10 minutes until starting to soften. Add the peas to the water for the last minute of cooking and then drain and set aside.
  2. Fry onions and garlic together in a pan with olive oil until aromatic. Stir in 2 tsp of Hill & Vale Balti blend until well coated.
  3. Add the potatoes and peas to the onion mix and stir, careful not to mash the potatoes. Add the lemon juice and coriander then set aside to cool.
  4. Fill pre rolled pastry disks with vegetable mix, seal the edges with a crimp. Glaze with a beaten egg and bake at 180°C for 20-25 minutes or until the pastry is golden.

Mexican Bean Chilli Pasty

Ingredients:

  • 200g of cooked or canned black beans
  • 200g of cooked or canned red kidney beans
  • 1 tin of chopped tomatoes
  • 1 tbsp of tomato puree
  • 1 onion
  • 2 cloves of garlic
  • 1 Red bell pepper
  • Mature cheddar cheese
  • 2 tsp of Hill & Vale Chilli Powder
Mexican Bean Pasty

Method:

  1. Fry the diced Onions, bell pepper and garlic over medium heat until softened and aromatic. Add the tinned tomatoes and cook for 5 minutes.
  2. Add the tomato puree and 2 tsp of Hill and Vale Chilli powder. Add the black beans and red kidney beans.
  3. Continue to simmer for 10-20 minutes until the sauce is thick and cohesive and the flavours have begun to amalgamate.
  4. Fill pre rolled pastry disks with vegetable mix, top with grated cheese, seal the edges with a crimp. Glaze with a beaten egg and bake at 180°C for 20-25 minutes or until the pastry is golden.

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