• Skip to main content
  • Skip to primary sidebar
  • Home
  • About me
  • Recipes
    • Biscuits
    • Breads and cakes
    • Desserts
    • Entree
    • Lunches
    • Mains
    • Salads
    • Snacks
    • Soups
  • Contact

The Organic Lot

The Organic Lot

You are here: Home / Recipes / Lunches / Creamy Garlic Vegetable Pasties

Creamy Garlic Vegetable Pasties

April 25, 2012 by Kate Leave a Comment

20120425-195911.jpg

Tasty winter vegetable pasties that are a lovely hearty and warming comfort food as the weather gets cooler. Make smaller pastries and the kids will love them, while getting a good dose of vegetables!

Makes 8.

Ingredients
Enough frozen or homemade shortcrust pastry to make 8 pies or pasties
150ml cream
2 garlic cloves, finely chopped
1 corn cob, kernels removed
5 carrots, remove top and tail and then dice
600g potatoes, peeled and chopped
200g brussell sprouts, remove bottoms and then roughly slice
1/2 cup frozen peas
1 cup grated cheddar
1 egg, lightly beaten
Dash milk

Method

  1. Preheat oven to 180 degrees celcius and line two baking sheets with baking paper
  2. Place cream and garlic in a small saucepan and hit until nearly boiling. Turn off heat and leave to cool.
  3. Place potato in a large saucepan and cover with cold, salted water. Bring to the boil and continue to cook for 5 minutes.
  4. Add in brussell sprouts and carrot and continue to cook for 3 minutes.
  5. Add in peas and corn and cook for a further 4 minutes.
  6. Drain the vegetables and then return to the saucepan over a low heat.
  7. Pour in cream mixture and mash until all potato is mashed through.
  8. Stir through cheese and mix thoroughly. Season with salt and pepper.
  9. If using frozen pastry, cut each sheet in half, if using homemade pastry roll out pastry to about the size of a frozen sheet and then cut in half. Mix the egg and the milk together in a small bowl.
  10. Take a half and fold it over to form a square, keeping your hand in the middle of the pastry at all time so it doesn’t stick together. Using a fork, press the pastry together around two of the open edges so you form a pocket.
  11. Fill the pocket with 1/8 of the filling mixture and then press the pastry together with the fork along the remaining open edge.
  12. Place the pastie on the tray and them prick the top twice with the fork. Lightly brush over the egg and milk mixture making sure to cover the top and edges of the pastie.
  13. Repeat with the remaining pasties and then bake in the oven for 20 minutes until lightly browned.
  14. Serve piping hot!

Note: These pasties freeze really well. If you are planning to freeze them, cook for less time until sealed all over and the freeze in an airtight container. To reheat, defrost and then cook in oven for 15 minutes or until heated through.

Filed Under: Lunches, Mains, Recipes Tagged With: creamy, kid friendly, pastie, vegetarian, winter vegetable

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Social

  • Email
  • Facebook
  • Instagram

Search

Recent Posts

  • Corn, Zucchini and Haloumi Fritters
  • How to make coconut butter
  • Chocolate Chia Bliss Balls
  • Banana, Blueberry, Raisin Muffins
  • Creamy bacon, leek and capsicum risotto

Tags

apple apricot bake beetroot BFA bread cake chocolate citrus coconut coconut sugar cookie corn dark chocolate dinner failsafe fennel fruit homemade kid friendly lemon lime mushrooms oats orange organic pineapple potato pumpkin quark quinoa recipe red onion salad Salmon smoked salmon snack spelt spice Summer sweet potato tangello vegan vegetarian why

Copyright © 2025 · Lifestyle Pro on Genesis Framework · WordPress · Log in