Mini Vegetable Pasties

by | Feb 20, 2023 | 0 comments

Vegetable Pasties - made from beautiful whole-food ingredients! These are great to freeze and pull out for lunches or snacks when needed. Serve with our delicious Changing Habits tomato sauce.

Yields4 ServingsPrep Time15 minsCook Time45 minsTotal Time1 hrDifficultyIntermediate
Ingredients
Filling
 1 tbsp olive oil
 2 cloves garlic minced
 1/2 brown onion diced
 2 carrots peeled and diced
 1 potato peeled and diced
 1/4 pumpkin peeled and diced
 1/2 sweet potato peeled and diced
 cracked Changing Habits Pepper to taste
 2 tsp dried rosemary
 1/4 cup water
Pastry
 1 & 1/2 cups flour - we used Changing Habits Emmer Wheat Flour
 3 tbsp butter melted
 cracked Changing Habits Pepper to taste
 1/3 cup water
 1 egg whisked
 2 tbsp sesame seeds
Changing Habits tomato sauce
Directions
Filling
1

Heat a large fry-pan over a medium heat.

2

Add oil, garlic and onion and Sautee until soft and fragrant.

3

Add the carrots, potato, pumpkin and sweet potato.

4

Add the salt, pepper, vegetable stock, rosemary and garam masala. Cook for approximately 10 minutes, stirring occasionally.

5

Add the water and place the lid on top and cook for a further 10 minutes, stirring occasionally.

6

While the vegetables are cooking start with the pastry.

Pastry
7

Preheat oven to 180 degrees Celsius.

8

Place the flour and melted butter into a food processor or Thermomix. Season with salt and pepper and add half of the water.

9

Blitz until the mixture sticks together, add more water if too crumbly.

10

Place the pastry mixture in the fridge for 10 minutes.

Assembly
11

When the vegetables are soft and the liquid has absorbed, remove the pan from the heat.

12

Take the pastry mixture from the fridge and roll with a rolling pin on a flat surface sprinkled with flour.

13

Use a small bowl to cut the pastry into a round shape. set aside. Roll the pastry again and repeat with the rest of the mixture.

14

Spoon the vegetables on half of the pastry round, fold over and press into the edges to secure. Repeat with the rest of the vegetables and pastry.

15

Place the pasties onto a lined baking tray.

16

Brush each pastie with the whisked egg and sprinkle with sesame seeds.

17

Bake for approximately 25 minutes or until the pastry begins to brown.

18

Remove and serve with the tomato sauce.

19

Enjoy!

Category,

[cooked-sharing]

Ingredients

Ingredients
Filling
 1 tbsp olive oil
 2 cloves garlic minced
 1/2 brown onion diced
 2 carrots peeled and diced
 1 potato peeled and diced
 1/4 pumpkin peeled and diced
 1/2 sweet potato peeled and diced
 cracked Changing Habits Pepper to taste
 2 tsp dried rosemary
 1/4 cup water
Pastry
 1 & 1/2 cups flour - we used Changing Habits Emmer Wheat Flour
 3 tbsp butter melted
 cracked Changing Habits Pepper to taste
 1/3 cup water
 1 egg whisked
 2 tbsp sesame seeds
Changing Habits tomato sauce

Directions

Directions
Filling
1

Heat a large fry-pan over a medium heat.

2

Add oil, garlic and onion and Sautee until soft and fragrant.

3

Add the carrots, potato, pumpkin and sweet potato.

4

Add the salt, pepper, vegetable stock, rosemary and garam masala. Cook for approximately 10 minutes, stirring occasionally.

5

Add the water and place the lid on top and cook for a further 10 minutes, stirring occasionally.

6

While the vegetables are cooking start with the pastry.

Pastry
7

Preheat oven to 180 degrees Celsius.

8

Place the flour and melted butter into a food processor or Thermomix. Season with salt and pepper and add half of the water.

9

Blitz until the mixture sticks together, add more water if too crumbly.

10

Place the pastry mixture in the fridge for 10 minutes.

Assembly
11

When the vegetables are soft and the liquid has absorbed, remove the pan from the heat.

12

Take the pastry mixture from the fridge and roll with a rolling pin on a flat surface sprinkled with flour.

13

Use a small bowl to cut the pastry into a round shape. set aside. Roll the pastry again and repeat with the rest of the mixture.

14

Spoon the vegetables on half of the pastry round, fold over and press into the edges to secure. Repeat with the rest of the vegetables and pastry.

15

Place the pasties onto a lined baking tray.

16

Brush each pastie with the whisked egg and sprinkle with sesame seeds.

17

Bake for approximately 25 minutes or until the pastry begins to brown.

18

Remove and serve with the tomato sauce.

19

Enjoy!

Mini Vegetable Pasties
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