How to Make Vegetable Pasties

While pasties are normally meat and potatoes, this version uses vegetables for a flavorful and meatless pasty. Fennel and parsnip lend an interesting nutty and anise flavor combination in this pasty. Feel free to substitute other vegetables to your taste.

Difficulty: Moderate

Instructions

Things You'll Need:

• 1 batch pasty dough, see related articles for recipe
• 1 medium-sized onion
• 2 medium-sized red or yellow potatoes
• 1 medium-sized parsnip
• 1 medium-sized fennel
• 2 tbsp fresh tarragon
• ½ cup emmentaler cheese
• ½ cup gruyere cheese
• 1½ tsp salt
• ½ tsp fresh ground pepper
• ¼ tsp ground nutmeg
• ¾ tsp anise seed
• 2 egg yolks, beaten
• Large bowl
• Sheet pan
• Above ingredients
• Rolling pin

1. Preheat your oven to 400 degrees and move the oven rack to the bottom slot of the oven.

2. Wash your potatoes, parsnips, fennel and tarragon well. Peel the onions, potatoes, parsnips and fennel.

3. Dice the vegetables into ½-inch sized cubes. Set aside.

4. Grate the cheeses and set aside.

5. Finely mince the tarragon until you have pieces no larger than 1/8-inch in size. Set aside.

6. Combine the vegetables, thyme, cheeses and spices into a large bowl and mix well.

7. Divide your pasty dough into six equal balls. Set aside all but one ball.

8. Sprinkle a few tablespoons of flour onto the surface where you will assemble your pasties. Roll the ball into a circle ¼-inch thick and approximately 8 inches in diameter.

9. Place 1 to 1½ cups of the filling into the middle of the dough. Fold the sides of the dough up and pinch in a seam on top of the filling. Make sure the seam is sealed well.

10. Create a fluted edge along the seam by placing your thumb and forefinger of your left hand in a U-shape approximately 1 inch apart over the right side of the seam.

11. Then place your forefinger of your right hand between your left hand’s thumb and forefinger on the opposite side of the seam.
    

12. Pull your hands apart slightly to indent the seam to look like a wave.

13. Move your hands down the seam, repeating the motion until you have the entire seam fluted.

14. Place the filled pasty on a cookie sheet and brush a little bit of the egg onto the top of the pasty with a pastry or basting brush.

15. Continue to make pasties until you have used all six balls of dough.

16. Place the pasties into the oven and cook for approximately 25 to 30 minutes until the dough is golden brown and the pasties are aromatic.

17. Serve and enjoy.

Tips & Warnings

• You can substitute swiss or jarlsberg cheese for the emmentaler, though the nutty flavor from the emmentaler will not be as present in the other cheese.
• If you want to substitute other cheeses, look for semi-soft cheese that will melt well and have a flavor that you like. At good cheese counters, you can ask for tastes of the different types of cheese to find what you want.
• When eating pasties, be careful for the hot filling inside. Oftentimes the filling is hotter than the dough outside.

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