Root Vegetable Pasties

Root Vegetable Pasty

You can call these Root Vegetable Pasties or Root Vegetable Turnovers, depending on what side of the Atlantic you are on. They are a vegetarian take on the Cornish pasty, which are traditionally made with an uncooked filling of meat and vegetables. The earliest references to this style of pie dates to cookbooks of the thirteenth century, but its origins are probably even older than that. The term Cornish pasty has been in use since the 1860s. This popular hand pie has spread throughout the world due to Cornish miners. Although traditionally uncooked filling is used, I like to par cook the vegetables. The pâte brisée butter pastry cooks quickly, and I find the vegetables too raw otherwise. These have carrot for color, rutabaga for flavor, and potatoes because they are delicious. Experiment with your own combinations. The pasties can be made larger than the examples here for a more filling pie, but I like the handiness of these. Plus you can always have two.

Makes 12

Ingredients :

½ lb/ 225 kg Pâte Brisée or other all butter pie dough
1 Potato, diced
½ of a Rutabaga, diced
1 large Carrot, diced
1 sprig of thyme leaves, finely chopped
Eggwash (1 egg beaten with 1 tablespoon water)

Preheat oven to 350 F/ 175 C

Set a pan of water to boil with a generous amount of salt.

Roll out your pastry so that it is thin, but not translucent. Cut out 7″/ 18 cm circles. Allow it to rest in the fridge to prevent shrinkage.

Toss into the boiling water diced potatoes. Boil 2-3 minutes depending on the size of your dice. Remove with a slotted spoon and set aside.

Toss in diced rutabaga. Boil 2-3 minutes. Remove with slotted spoon and set aside.

Toss in diced carrots. Boil 2-3 minutes. Remove with slotted spoon and set aside.

Allow vegetables to cool completely.

Pull pastry from fridge. Lay out circles on a baking sheet covered with parchment paper. Distribute vegetables in the center, heavy on the potato, lighter with the rutabaga and carrot. Leave a generous rim on the pastry. Sprinkle with thyme, salt and pepper.

Brush the exposed edges with eggwash. Fold one side over and crimp with a fork. Brush the top with eggwash and poke a hole in the top.

Bake until golden brown, 15-20 minutes depending on your oven.




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