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

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.

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.

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

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

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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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

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

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