Vegetable pasties
Flaky golden pastry pockets filled with buttery potato, carrot, onion, peas and cheddar, a cozy British hand pie you eat with your hands.
- 85 min total
- 35 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $2.38 a serving
- 790 calories
- Good the next day
- Vegetarian
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 2 puff pastry sheets, thawed in the fridge overnight
- 1 russet potato, large, peeled and cut into ¼-inch dice
- 1 carrot, peeled and cut into ¼-inch dice
- 1 yellow onion, finely diced
- 2 tbsp butter
- ½ cup frozen peas
- 1 cup shredded cheddar
- 1 large egg, beaten
From your pantry
- ½ tsp dried thyme
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp all-purpose flour, for the counter
Each serving has about 790 calories, 20 g protein, 67 g carbs and 50 g fat, and costs about $2.38 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No russet potatoes? Yukon Gold potatoes work.
- No yellow onions? White onions or red onions work.
- No butter? Ghee works.
- No frozen peas? Frozen mixed vegetables work.
- No shredded cheddar? Cheddar cheese or Mexican blend cheese or Monterey Jack cheese works.
Steps
Tap an underlined word for a quick explanation.
the oven to 400°F. the potato and carrot small, about ¼ inch, and finely dice the onion.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Dice. Dicing means cutting food into small, even cubes, usually a quarter to half an inch across. Pieces the same size cook at the same speed, so nothing burns while the rest catches up.
How you’ll know: Your pieces are little cubes about the size of a chickpea, and they all look close to the same.
Dolly’s tip: Small, even pieces cook through inside the pastry. Big chunks stay hard.the butter in a large over medium heat. Add the potato, carrot, onion, thyme, salt and pepper and cook, stirring often, until just tender, 8 to 10 minutes.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Medium heatTimer: 9 min
Take the pan off the heat, stir in the peas and let the filling cool for 10 minutes. Then stir in the cheddar.
Timer: 10 min
Dolly’s tip: Hot filling melts the pastry’s butter and makes it soggy. Let it cool first.On a lightly floured counter, unfold each pastry sheet and press or roll it out to about 10 by 12 inches. Cut each one in half to make 4 rectangles.
Pile a quarter of the filling on one half of each rectangle, leaving a ½-inch border. Brush the border with egg, fold the pastry over and press the edges shut with a fork.
Set the pasties on a , brush the tops with the rest of the egg and cut two small slits in each so steam can escape.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
until puffed and deep , 25 to 30 minutes. Let them cool for 5 minutes before eating.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Timer: 27 min
Dolly’s tip: To freeze, wrap baked and cooled pasties well. Reheat from frozen at 375°F for 20 minutes.Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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