Spiced Vegetable Pasties
Submitted by lucero
Flaky whole wheat pasties stuffed with spiced vegetables and chickpeas. Portable, filling handheld pies with cumin, coriander, and garlic that bake up golden and crisp.
YIELD
2 servingsPREP
15 minCOOK
25 minREADY
40 minThink of these as the vegetarian cousin of Cornish pasties, packed with warm spices and tender vegetables wrapped in a half-moon of flaky, whole wheat pastry.
Cumin and coriander perfume the filling while chickpeas add protein and heft.
Bake until the crust turns deep gold and shatters at first bite, revealing steaming, fragrant vegetables inside.
Kitchen Tips
- Pastry shortcuts: Use store-bought phyllo or samosa wrappers for a 10-minute assembly
- Seal tight: Crimp edges firmly to prevent filling from leaking during baking
- Brush with fat: If using phyllo, brush layers with melted butter or oil to prevent sticking and add richness
- Make ahead: Assemble pasties and freeze unbaked; bake straight from frozen, adding 5 extra minutes
Variations
- Add ½ cup frozen peas in the last 2 minutes of cooking for pop of sweetness
- Swap chickpeas for cooked lentils or kidney beans
- Include diced sweet potato instead of regular potato for natural sweetness
Ingredients
Directions
Filling.
Fry the onion in the oil for 5 minutes and add the garlic, spices, carrots and potato.
Cook for ten minutes, or until the vegetables are tender.
Add the chick peas and season with the salt and pepper.
Leave to cool down.
Preheat the oven to 200C/400F/GM6.
Pastry:
Sift the flours and salt into a large bowl.
Add the margarine and rub into the flour with your hands until the mixture is like bread- crumbs.
Add the cold water and press the mixture together to form a dough.
Turn out onto a floured board and divide into 2 equal pieces.
Take out one piece of the dough and knead lightly, pressing it into a round shape.
Roll it into a circle about 15cm across.
Put ½ of the vegetable mixture on top and fold into a pasty type shape and press the edges together.
Pierce a couple of holes in the top and bake for 20 minutes or until crisp.
This recipe is also nice with filo pastry, or the samosa packets you can buy.
If you use filo pastry remember to brush the outside with some melted margerine or butter to prevent sticking.
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