Potato Pastry Vegetarian Pasties – Meatless Mondays

Today I am going to share The Hairy Bikers sorry Dieters recipe for vegetarian pasties. I have tweaked it slightly by adding some more veggies and omitted the mushroom ketchup as I haven’t got any yet but the recipe in black is theirs and my additions will be in purple! I have enjoyed a lot of the recipes from their diet series and found them relatively easy and everyone who has had them have enjoyed them which is always good rather than people automatically presuming diet food is “rabbit food”. Now I’m not on a diet per se before I get told “there is nothing wrong with you.” But I am just trying to be more mindful of what I eat. I was instantly drawn to this recipe as it is potato pastry and my Grandad used to make an amazing quiche with potato pastry and I had never found a recipe that seemed simple enough to try but this one is!

For the pastry makes 1 portion:

  • 275g floury potatoes such as maris piper
  • 40g butter chilled and diced
  • 80g plain flour
  • 1-2 tbsp semi skimmed milk or oat milk

Firstly peel and dice your potatoes into small chunks and place in a pan with cold water to cover then bring to the boil and cook for 10-15 mins until very tender. Drain and leave to dry out for awhile (they say the drier the better!) Mash until smooth don’t add anything! Leave to cool.

Rub the butter and the flour together in a bowl then add 200g of the mash, 1 tbsp of milk and a pinch of salt. Work it all into a dough, handling as lightly as possible. If it is too dry add more milk a tsp at a time.

Once smooth (I don’t think mine was oops!) roll it into a ball, cover with cling film and chill for at least half an hour.

For the pasties:

  • 2 portions of the potato pastry
  • 1 beaten egg to glaze
  • 100g celeriac finely chopped 50g celeriac
  • 100g swede finely chopped 50g swede
  • 1 small onion or 1/4 red onion and 1/4 leek
  • 1 carrot finely chopped
  • 50g reduced fat cheddar
  • 1 tsp mushroom ketchup or 1/2 tsp liquid smoke
  • 1/2 tsp dried sage
  • sea salt and black pepper

Make the pastry and leave to chill for at least an hour and pre heat the oven to 200c.potato pastry veggie pasties

Bring a saucepan of salted water to the boil and blanche the veggies bar the onion for 2 minutes. Drain and leave them to cool completely, then add in the cheese, onion, sauce and sage. Season well and mix thoroughly.

Divide the dough into 8 pieces and roll each piece into a circle with a 12-13cm diameter – about the size of a saucer. Divide the filling into 8 portions. Take a circle of pastry and place a line of filling down the centre of the circle. brush the exposed pastry with the beaten egg, bring the edges of the pastry together and seal, crimping the edges Cornish pasty style. I suck at crimping so I often just use a fork to press the edges together. Repeat and brush them with the egg and place them on a tray lined with grease-proof paper.

potato pastry veggie pastiesBake the pasties in the oven for about 45 mins or until the pastry is golden brown and crisp. Transfer them to a cooling rack so the pastry doesn’t get a soggy bottom (all you GBBO fans know what I mean!) They are nice hot or cold, which means perfect for lunchboxes and picnics just like my salsa and potato salad!

I have to say these were really tasty, the pastry was really light and crisp. I found it hard not to eat the whole lot! I wasn’t sure about celeriac to begin with but in this it was really complimentary to the other flavours.

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