Vegetable Pasty

vegetable pasty

Today a friend came to lunch, it was a little unexpected and I didn’t really have a clue as to what to make. The fridge was quite empty and so was my head – of ideas! Normally when someone comes round I plan well in advance what I’m going to make but today I threw this together at the last minute and it seems to have worked really well.  Luckily the greengrocer’s is round the corner and there was some pastry in the freezer… This is great for when you have guests because you can leave it to cook in the oven while you sit and chat. So have a go next time you have visitors.

Preparation:   10 minutes                                                      Servings: 4 people                     Cooking time: 50 minutes                                                                                                             Total:                 1 hour


1 carrot

1 small courgette

half an onion

2 button mushrooms

1tbsp extra virgin olive oil

ready made pastry

100ml cream (I used oat cream)

100ml tomato sauce

1tbsp milk

salt to taste

Dice the onion, carrot, courgette and mushrooms and saute in the oil over a low heat for about 15 minutes. If your pastry is frozen take it out to defrost. Preheat the oven to 180c. Once the vegetables are lightly cooked and all liquid has evaporated from the frying pan add the tomato sauce and cream to the vegetables, stir thoroughly and heat through for about 5 minutes. Add salt to taste and remove from the heat and leave to cool. Roll your pastry into a rectangle if necessary, place on a flat surface. Cover half the pastry with the vegetable filling. Fold the pastry closed and seal with a fork. Brush the pastry with milk and make some holes in the top for steam to escape. Cook in the oven for 30 minutes or until golden brown.

vegetable pasty


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One Response to Vegetable Pasty

  1. fisicovegetariano says:

    Yum yum

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