Without a doubt a brilliant thing to have on hand, or in it, to be more to the point, pasties are classic Winter fare, but let’s be honest, if you have to start from scratch in roasting vegetables before making pastry and then finally wade through the cooking time, there’s not a great deal of incentive to begin the process. But. If you do a weekly roast of lots of different kinds of vegetables, then pasties actually become the fast-food that store-bought options entice us with. Fast, just not junky. Fast whole food can be a thing if it’s broken down into sizeable chunks throughout the week. Make the weekly roast a part of your Winter meal prep and all of a sudden Roasted Brussel Sprout, Potato & Fennel Pasties are making a regular appearance. This is a great plant based pastry too. I use it for samosa, pies, ‘sausage’ rolls – anything pastry wrapped – it works really well. Don’t forget to check out the Youtube episode if you need a visual helpline on the crimping technique, it’s not tricky, just easier to understand if you can see someone else do it first.
Makes 4 pasties
1 1/2 cups organic spelt flour
2 tbsp organic virgin coconut oil
enough water to pull dough together
Himalayan salt, to taste
Roasted Vegetable Filling:
3 cups mixed roasted vegetables, cut into 2cm cubes (I used fennel, potato and brussel sprouts, but you can have any combination of roasted veggies)
2 tbsp organic lemon thyme, chopped
2 tbsp organic fresh sage, chopped
Himalayan salt and freshly ground black pepper, to taste
Preheat your oven to 180C.
To make the pastry, combine the flour, salt and coconut oil in a food processor and blitz for 30 seconds. Then slowly add a little water at a time until the dough pulls together to form a ball.
To make the vegetable filling, simply combine the diced brussel sprouts, potato and fennel with the fresh herbs and season to taste with salt and pepper.
Place the ball of pastry dough onto a floured board and cut into 4 even pieces. Using a rolling pin, roll each piece out into a circle about 20cm in diameter and place a quarter of the filling mixture along the centre line in a small mound, tapering off at each end.
Using your fingers to wet the edges of the pastry, pull the two sides of the pasty over the top of the filling and press together using your finger and thumb to concertina the join. Work all the way down to each end of the pasty and finally fold the very last piece of dough at each end over itself to completely seal the pasty.
Repeat with the remaining dough and mixture to end up with 4 pasties.
Brush a little almond or soy milk across the tops of the pasties and put into the preheated oven to cook for about 25-30 minutes, or until the pastry just starts to colour and is cooked through on the bottom. This is not the kind of pastry that puffs up, so don’t wait for that as the sign it’s ready.
When the pasties are cooked, remove from the oven and slide onto a cooling rack to ensure they don’t end up with soggy bottoms. Nothing worse.
We ate our’s with my Dad’s homemade tomato sauce. Not sure they can be called pasties, without sauce!