Pasties Recipe

All-purpose flour: A versatile flour used as the base for the dough.

Vegan butter: A plant-based alternative to traditional butter, providing the necessary fat for the dough.

Cold water: Helps to bind the dough together.

Potatoes: Adds a starchy, hearty element to the filling.

Carrots: Provides sweetness and color to the filling.

Peas: Adds a pop of color and a slight sweetness to the filling.

Onion: Adds depth of flavor and a bit of sharpness to the filling.

Salt: Enhances the overall flavor of the pasties.

Black pepper: Adds a bit of heat and complexity to the filling.

When mixing the flour and cold vegan butter, use a pastry cutter or your fingertips to achieve a crumbly texture. This ensures that the dough will be flaky and tender. Be careful not to overwork the dough to avoid making it tough.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, making the pasties healthier.

• cold vegan butter - Substitute with coconut oil: Coconut oil provides a similar texture and richness to vegan butter.

• cold water - Substitute with cold vegetable broth: Vegetable broth adds a subtle flavor to the dough.

• diced potatoes - Substitute with diced sweet potatoes: Sweet potatoes offer a different flavor profile and additional nutrients.

• diced carrots - Substitute with diced parsnips: Parsnips provide a slightly sweeter taste and a similar texture to carrots.

• peas - Substitute with edamame: Edamame adds a different texture and a boost of protein.

• chopped onion - Substitute with leeks: Leeks offer a milder, sweeter flavor compared to onions.

• salt - Substitute with soy sauce: Soy sauce adds a depth of flavor and umami to the filling.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile.

• Allow the pasties to cool completely at room temperature before storing. This prevents condensation from forming inside the storage container, which can make the pastry soggy.
• For short-term storage, place the cooled pasties in an airtight container. They can be kept in the refrigerator for up to 3-4 days.
• To freeze the pasties, wrap each one individually in plastic wrap or aluminum foil. This helps to prevent freezer burn and maintain their flavor.
• Place the wrapped pasties in a freezer-safe bag or container. Label the container with the date to keep track of their freshness.
• When ready to enjoy, thaw the pasties in the refrigerator overnight. This ensures even thawing and helps maintain the texture of the pastry.
• Reheat the pasties in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. This will help to restore their crispy exterior.
• Avoid microwaving the pasties as it can make the pastry tough and chewy. The oven method is preferred for the best texture and flavor.

• Preheat your oven to 350°F (175°C). Place the pasties on a baking sheet and cover them loosely with aluminum foil to prevent them from drying out. Heat for about 15-20 minutes or until they are warmed through.

• If you're in a hurry, you can use a microwave. Place the pasties on a microwave-safe plate and cover them with a damp paper towel. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are heating evenly.

• For a crispier crust, use a toaster oven. Preheat the toaster oven to 350°F (175°C). Place the pasties directly on the toaster oven rack or on a baking sheet. Heat for 10-15 minutes or until they are hot and the crust is crispy.

• If you have an air fryer, preheat it to 350°F (175°C). Place the pasties in the air fryer basket in a single layer. Heat for about 5-7 minutes, checking halfway through to ensure they are heating evenly and the crust is getting crispy.

• Oven: Used to preheat and bake the pasties at a consistent temperature of 375°F (190°C).

• Mixing bowl: Used to combine the flour and cold vegan butter, and later to mix the vegetable filling.

• Pastry cutter: Helps to mix the cold vegan butter into the flour until the mixture becomes crumbly.

• Measuring cups: Used to measure out the flour, cold water, diced vegetables, and seasonings accurately.

• Rolling pin: Used to roll out the dough into thin circles for the pasties.

• Knife: Used to dice the potatoes, carrots, and chop the onion.

• Cutting board: Provides a safe surface for dicing and chopping the vegetables.

• Baking sheet: Used to place the filled and sealed pasties on for baking.

• Parchment paper: Lined on the baking sheet to prevent the pasties from sticking and to make cleanup easier.

• Fork: Used to seal the edges of the pasties by pressing down on the dough.

• Refrigerator: Used to chill the dough for 30 minutes before rolling it out.

• Spatula: Helps to transfer the pasties from the work surface to the baking sheet.

Prepare the filling in advance: Dice potatoes, carrots, and onions the night before and store them in the fridge.

Use a food processor: Quickly chop vegetables like onions and carrots using a food processor.

Pre-made dough: Consider using store-bought vegan pastry dough to save time on preparation.

Batch cooking: Make a larger batch of pasties and freeze them for future meals.

Quick chill: Place the dough in the freezer for 15 minutes instead of chilling for 30 minutes in the fridge.