Roasted Vegetable Pasties Recipe by Cherie Hausler

ele Team

June 13

Try this delicious Roasted Vegetable Pastie recipe from Cherie Hausler's new cookbook A Plant Based Farmhouse.

Without a doubt, homemade pasties are a brilliant thing to have on hand, or even better, in hand. And if you do a weekly roast using lots of different vegetables, then pasties become fast-food options — fast, just not junky. Fast whole food can be a thing if it's broken down into sizeable chunks throughout the week.

Make a weekly vegie roast a part of your meal prep, and all of a sudden roast vegie pasties are making a regular appearance. You can use any roasted vegies in these pasties. Potatoes, fennel, brussels sprouts, pumpkin (winter squash), cauliflower and even beetroot work well — just don't go for anything with too much liquid, like tomatoes.

The pastry is really quick to prepare, and versatile too. I use it for samosas, pies, 'sausage' rolls — anything pastry wrapped.

Ingredients (makes 4 pasties)

980 g (2 lb 3 oz) mixed roasted vegetables, at room temperature, cut into 2 cm cubes (in this recipe I've used fennel, potato and brussels sprouts)

3 g (2 teaspoons) chopped lemon thyme

3 g (2 teaspoons) chopped fresh sage

almond or soy milk, for brushing

tomato sauce, to serve

Spelt Pastry

240 g (8 ½ oz) plain (all-purpose) white spelt flour, plus extra for dusting

25 g (1 oz) extra virgin coconut oil

5 g (1 teaspoon) salt

75–90 ml (2 ½ - 3 fl oz) water, enough to pull dough together

Method

Preheat your oven to 180ºC (350ºF).
Combine the roasted vegetables in a large bowl with the fresh herbs. Stir together and season to taste with salt and black pepper.
To make the pastry, combine the flour, coconut oil and salt in a food processor and blitz for 30 seconds. Slowly add a little water at a time until the dough pulls together to form a ball.
Place the ball of pastry on a floured board and cut into four even pieces. Have a small bowl of water ready to dip your fingers into.
Using a rolling pin, roll one pastry piece out into a circle about 20 cm (8 in) in diameter. Place one-quarter of the filling mixture in a small mound along the centre line, tapering o. at each end. Use your fingers to wet the edges of the pastry. Pull the two sides over the filling and press together using your index finger and thumb, to concertina the join, working all the way around to each end. Finally, fold the very last piece of dough at each end over itself, to completely seal the pasty.
Repeat with the remaining dough and filling to make four pasties. Brush a little milk across the top of the pasties.
Bake for 25–30 minutes, or until the pastry just starts to colour and is cooked on the bottom. This is not the kind of pastry that puffs up, so don't wait for that as a sign it's ready.
Remove from the oven and slide onto a wire rack, to ensure your pasties don't end up with soggy bottoms. Nothing worse.
We always eat ours with homemade tomato sauce. Not sure they can be called pasties without sauce!