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Vegan Curried Vegetable Pasties with Shortcrust Pastry

These vegan curried vegetable pasties are made with shortcrust pastry and are super easy to make. Serve them hot or cold for lunch or dinner.

Vegan Curried Vegetable Pasties with Puff Pastry.

Vegan Curried Vegetable Pasties with Puff Pastry



These vegan curried vegetable pasties are what I call a what's-in-the-fridge type of recipe.

It's a great way of using up leftover veg and turning it into a tasty savoury pastry.

Super easy to make and they taste great too.

I hope you try them.

2024 UPDATE 

Shrinkflation has hit. Ready rolled puff pastry used to be a standard 375g across big brands and supermarket own brands.

It's now shrunk to 320g (Jusrol, Tesco & Asda, maybe other supermarkets too) which can make a big difference (you end up with too much filling).

So be aware you may need extra pastry or you will have leftover filling (don't try and add it all to these smaller sheets of pastry).



What are pasties?



If you don't live in Great Britain, you may be wondering what a pasty is.

Pasties are a traditional British pastry.

First made for the aristocracy in the 13th Century, it was simplified over the years and adopted by the wives of Cornish tin miners, who could take them down into the mines for lunch.

The pastry crust around the edge was there for the miners to hold the pastry with dirty, often arsenic-covered hands, and was not eaten.

Traditionally they were filled with meat, potato and turnip, but there are now many variations across Great Britain, across the double-ended Bedfordshire Clangers which were savoury at one end and sweet at the other.

However, Cornwall is still seen as the home of pasties.


Which type of pastry is used for pasties?



Shortcrust pastry is the traditional pastry used for pasties.

It doesn't puff up like puff pastry but it's still lovely and flaky.

They can be made with homemade or shop-bought shortcrust pastry.



Crimping pastry



Once a pasty is filled, the two edges of the pastry are sealed by crimping.

In Cornwall pasties are crimped along the side and in Devon they are crimped across the top.

It is done in a pull-and-fold fashion along the edge.

There is a good video on the Cornish Pasty Association Facebook Page showing you slowly how to do it.

If you're not feeling that brave, you can crimp the edge by squeezing the sealed pastry between thumb and finger or use a fork to press along the edge.

Although this would be sneered at down in Cornwall or Devon, as they've tried to falsely claim our Scottish scones as their own, I will ignore their scorn.


For more delicious puff pastry recipes, check out 50 BEST Plant-Based Puff Pastry Recipes for Vegans.



What you need to make curried vegetable pasties



Here are the simple ingredients you need to make these delicious vegan savoury pastries.

  • Shortcrust pastry - homemade or shop-bought
  • Olive oil
  • Onion
  • Garlic
  • Fresh ginger - or you could use ground ginger
  • Baby potatoes
  • Baby corn
  • Mushrooms
  • Carrot
  • Turmeric
  • Chilli powder
  • Salt & pepper

vegetable filling for pasties.

What other vegetables can you use in a vegetable pasty?



Traditionally pasties are made with potato and turnip, so that's always a good choice.

However, you can use whatever vegetables you have.

It's a great recipe for using up what you have.

You can use fresh or frozen vegetables to make these vegetarian pasties.

It's good to have root vegetables as the base, so potato, carrot, turnip, parsnips or sweet potatoes.

Then add what you like.


Are turnips and swedes the same thing?



There's much contention over this question, so here's the story.

Turnips originally came over to Britain from Sweden, hence they were called Swedish turnips.

In Scotland, we abbreviated that to turnips.

In England (most of England) they abbreviated it to Swedes.

Same big hairy beast, just a different name.

Down in Cornwall, the home of pasties, they call it turnip the same as we do in Scotland.


Are vegetables pre-cooked before being cooked in a pasty?



Vegetables are lightly cooked before they are added to the pastry.

It allows them to absorb the flavours you add and also makes sure they are properly cooked through.

The vegetables should be fairly soft when you bite into the pasty.


making vegetable pasties - pastry half covered in cooked veg.

Making vegetable pasties




These curried vegan pasties are super simple to make. 

The full printable recipe with ingredients and method is below, but here is a simple guide to making these tasty vegan pasties.

  1. Once the vegetables are cooked and cooled off, you can make your pasties.
  2. Cut circles out of the pastry using a bowl or saucer as a template.
  3. Add some of the vegetables to one half of the pastry, leaving a border around the edge.
  4. Brush a little water around the border around the veg.
  5. Lift the plain side of the pastry over the vegetables, stretching it a little as you do so.
  6. Crimp the edges of the pastry with your preferred method.
  7. Bake until golden.

How to get the golden finish on pastry without using an egg wash



It's easy to get a golden finish on pastry without the egg.

You can either brush it with olive oil or with plant-based milk before baking.

I prefer brushing pastry with olive oil, but either will work well.

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Curried vegetable pasty served with chutney.

How to serve homemade vegetable pasties



These curry pasties are great served hot or cold. 

Here are a few serving ideas.
  • As it is - hot or cold
  • Chips and beans - with a hot pasty
  • Mashed potato - and veg with a hot pasty
  • Chutney - with a warm or cold pasty, try this easy recipe for hot mango chutney
  • Salad - with a cold pasty
  • Sunday Dinner - with roast potatoes, veg, and gravy
If you love these curried veg pasties, try these veggie haggis pasties or veggie haggis, tattie & baked beans pasties.

How long will homemade vegan pasties keep?



These vegan pasties will keep for 4-5 days in the fridge.

Keep them in an airtight container with kitchen paper to catch any moisture.

Serve them cold or reheat them in an air fryer, microwave or oven.


Can you freeze vegetable pasties?



For best results, freeze veggie pasties when they are just made before they are baked.

Flash freeze them on a tray, then pop them in a freezer bag or wrap them individually, then pop them in a freezer bag and into the freezer.

They will keep for 3-4 months and can be baked from frozen.



Can you freeze leftover pasties?



Pasties are best frozen before they are cooked and then baked from frozen, but you can freeze leftover pasties.

Wrap them individually in non-stick baking paper and pop them in a freezer bag or tub.


Reheating pasties



To reheat homemade pasties, wrap them in foil, so the pre-cooked pastry doesn't burn.

Then bake them in the oven or air fryer until piping hot.
vegetable pasties, vegetable pasty, curried vegetable pasties, vegetarian pasties, vegan pasties, pasties, pastry
lunch
British
Yield: 6 (depending on size)
Author: Jacqueline Meldrum
Vegan Curried Vegetable Pasties with Shortcrust Pastry

Vegan Curried Vegetable Pasties with Shortcrust Pastry

These vegan curried vegetable pasties are made with shortcrust pastry and are super easy to make. Serve them hot or cold for lunch or dinner.
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

Ingredients

  • 500g (18 oz) shortcrust pastry (or 1 quantity of homemade)
  • 1 tablespoon olive oil (plus extra for brushing)
  • ½ onion, sliced
  • 1 clove garlic, finely chopped
  • small piece of fresh ginger, peeled and finely chopped
  • 6 baby potatoes, cut into quarters
  • 6 baby corn, cut into quarters
  • 6 mushrooms, sliced
  • 1 carrot, peeled and chopped
  • 1 teaspoon turmeric
  • ½ teaspoon chilli powder (more if you like a bit of heat)

Instructions

  1. Preheat the oven to 190c / 170c fan / 375f /Gas mark 5.
  2. Heat the olive oil in a pan and add the onion, garlic and ginger, cook gently until the onion is translucent.
  3. Add the potatoes and carrot and cook for 5 minutes.
  4. Add the baby corn and cook for another few minutes. Add the spices and a little water.
  5. Cook the vegetables on a medium heat, until they are tender, adding water as required, a little at a time. The mixture should not be too moist.
  6. Season with salt & pepper, then spoon into a bowl to cool.
  7. Remove the pastry from the fridge and pop on a plate for a few minutes to soften a little.
  8. Roll out the pastry until it is fairly thin.
  9. Cut circles out of the pastry, using a saucer or bowl as a template.
  10. Put some filling on one side of the pastry, leaving a border, then brush round the edge with a little water and fold over, stretching a little as you do so and crimp the edges to seal.
  11. Cut a couple of slits in the top of each pastry to let the steam out.
  12. Brush the pasties with a little olive oil and place on a baking tray.
  13. Cook for 20 - 25 minutes or until the pasties are golden brown.
  14. Enjoy!

Notes

  • Pastry - You can use ready-rolled or a block or pastry (or even homemade).
  • These vegan pasties will keep for 4-5 days in the fridge. Keep them in an airtight container with kitchen paper to catch any moisture. Serve them cold or reheat them in an air fryer, microwave or oven.
  • For best results, freeze veggie pasties when they are just made before they are baked. Flash freeze them on a tray, then pop them in a freezer bag or wrap them individually, then pop them in a freezer bag and into the freezer. They will keep for 3-4 months and can be baked from frozen.
  • You can also freeze leftover pasties - Wrap them individually in non-stick baking paper and pop them in a freezer bag or tub.


Calories

4 pasties = 511 calories per pasty

5 pasties = 409 calories per pasty

6 pasties = 341 calories per pasty

Nutrition Facts

Calories

340.97

Fat (grams)

7.75 g

Sat. Fat (grams)

1.59 g

Carbs (grams)

59.49 g

Fiber (grams)

3.92 g

Net carbs

55.57 g

Sugar (grams)

2.5 g

Protein (grams)

8.41 g

Sodium (milligrams)

417.51 mg

Cholesterol (grams)

0 mg

22 comments

  1. Ooh baby corn!! I love baby corn!! This looks fabulous. =)

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  2. These look great! I made Jamaican patties once and they were great and froze really well, I may have to make a batch of these and freeze some too.

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  3. You'd never think these were a clean-the-fridge-out food. Even better if it makes a great lunch the next day!

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  4. Hi Katerina, you will be a stronger woman than me if you are able to leave any to freeze. We scoffed tham all!

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  5. Hi SilvieIn principle they would, but we had two each and there was only one left for Graham the next day!

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  6. Curry wrapped in pastry sounds good! They are nice and golden brown.

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  7. Of course you added mushrooms! I'm loving this Holler. Just my kind of treat.

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  8. mmm lovely looking pasties - was thinking about pasties this morning because a friend just gave me a pastry recipe that I must try - hope they look this good

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  9. I love these "fly by the seat of your pants" recipes where you use what you hve available. They do look good Holler:D

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  10. Holler, this one is so great. I love leftover recipes :-) Especially when they dont look like that...

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  11. Hi Kevin, I was realy pleased with the final result :)

    Yeah, you are right of course, Lisa. Can you seriously imaging me making any veggie dish without considering mushrooms?nThe only time I actively do that is when Graham's brother comes to dinner. He doesn't like mushrooms, can you imagine that?

    I'll look forward to seeing the final result Johanna!

    Thanks Val, I was staring at that packet of pastry, whenever I opened the fridge for a few days.

    Hi Zlamushka, I am glad you like them!

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  12. Ooh, tasty looking! I've only ever had pasties once, and they just had potatoes and cheese in them -- but I like the curried veg idea. Yum.

    And this was "just" a "hmm, what's in the fridge" recipe? Pretty fancy for just a random fridge search!

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  13. Hi Tadmack, you have escaped from the packing for a while?

    I usually have a selection of veg in the fridge and spices in the cupboard. However, I had bought the pastry with no clear idea of what I was going to with it.

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  14. Nice looking pasties - it's lunch time here and I'm hungry for one!

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  15. Truly delicious looking! When's dinner?

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  16. I have yet to make homemade pasties. They remind me of Italian calzones, which I adore. So I've got to give them a try. Yours looks fantastic!

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  17. Hi Nicisme I would pass you one if I could!

    You missed it Davimack, get on with that packing boy!

    Hi Susan, The calzone has always been elusive to me. I must try one some time!

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  18. What a great idea... I'm adding it to my "recipes to try"... thank you for sharing it.

    Margot

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  19. I am glad you are going to try them Margot!

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  20. Oh yum! These look great. I just made curry for dinner and I'm already looking for other curry-flavoured foods!

    Oh - and just I recall correctly, is this pronounced pasties with a long or short "a" sound?

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  21. I made these years ago and loved them. I forgot about them until you shared them again.

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I love reading comments, so thank you for taking the time to leave one. Unfortunately, I'm bombarded with spam, so I've turned on comment moderation. I'll publish your comments as soon as I can and respond to them. Don't panic, they will disappear when you hit publish. Jac x