Vegetable Pasties


This is a re-work of a recipe from the BBC.

The generally accepted home of the pasty is Cornwall, England.

Makes four large pasties.

This recipe contains the following types of ingredient: dairy and honey; plants and fungi.


large onions
1 clove
1 tsp
1 tsp
1 tsp
chilli powder
3 tbsp
tomato puree
medium potatoes
small sweet potato
150 g
1 tbsp
dried sage
to taste
salt and FAIRTRADE black pepper


Make the pastry and place it in the fridge whilst you prepare the filling.

Pre-heat the oven to gas mark 6 (200 °C; 400 °F).

Chop the onions and garlic into small pieces and saute until the onion is soft and translucent.

Add the spices, tomato puree and salt and pepper to taste. Stir to mix, saute for one minute more, and take off the heat.

Peel the potatoes and sweet potato and slice as thinly as possible.

In a mixing bowl combine the fried onions, potatoes, sweet potato and peas.

Beat the egg.

Remove the pastry from the fridge and divide into four parts.

For each part of pastry, roll it out to about 25cm in diameter, and trim the edges to a circle with a large dinner plate.

Place about 1/4 of the filling mixture in the centre of the pastry circle.

Using a pastry brush, coat the edge of the circle with beaten egg. Pick up opposite sides of the circle and pinch them together all round the join to form a pasty shape. Place the pasty on a greased baking dish.

Once you have made all four pasties, coat their outsides with the remainder of the egg.

Place in the oven and bake for 10 minutes at gas mark 6 (200 °C; 400 °F), then 45 minutes at gas mark 4 (180 °C; 350 °F). The outsides should be golden brown when they are done.

To serve

Serve hot, although the pasties will be too hot to eat without a knife and fork when they come out of the oven.