Ingredients
Vegetables:
- 1 medium brown/yellow onion – 200 gm (7 ounces), diced
- 1 small carrot – 90 gm (3 ounces), diced
- 1 medium turnip – 200 gm (7 ounces), diced
- 1 small potato – 135 gm (4 ¾ ounces), diced
Seasoning:
- 1 tsp coarse kitchen salt
- 1/2 tsp ground white pepper
Pastry and Finishing:
- 5 sheets puff pastry (thawed as needed)
- 1 egg, lightly beaten (for egg wash)
Instructions
- Prepare the Filling: Peel and dice the onion, carrot, turnip, and potato into approximately 6 mm (1/4 inch) pieces. Combine these in a medium bowl. If using immediately, season with salt and ground white pepper. If preparing in advance, hold off adding salt to avoid drawing out moisture.
- Prepare the Pastry: Remove puff pastry sheets from the freezer and set aside to partially defrost, working with one sheet at a time while keeping the others refrigerated. Line two baking trays with non-stick baking paper.
- Cut Pastry Circles: Use a 12 cm (4 ½ inch) round cutter or template (such as a container lid) to cut four circles from one sheet of pastry.
- Assemble the Pasties: Brush the inside edge of half a pastry circle with beaten egg. Place about 1 tablespoon of the vegetable filling onto that half, keeping filling away from edges. Fold the other half over the filling to form a half-moon shape. Press edges firmly together and crimp by pinching the edges to seal.
- Repeat and Chill: Continue assembling the remaining pasties, keeping pastry chilled by returning unused sheets to the fridge to prevent stretching. Once assembled, brush the tops with egg wash and chill in the fridge for 15 minutes.
- Preheat Oven: Set the oven to 200°C (390°F) and allow it to fully preheat.
- Bake the Pasties: Place trays in the oven and bake for 10 minutes, then reduce temperature to 180°C (355°F) and bake for an additional 20 minutes or until golden brown. Rotate trays halfway through for even baking.
- Cool and Store: Remove the pasties and place them on a cooling rack. Store covered in the fridge for up to 3 days, or freeze wrapped tightly in cling wrap and foil in an airtight container for up to 3 months. Separate layers with baking paper if freezing multiples.
Notes
- Salt draws moisture from vegetables, so add it just before cooking if making the filling ahead to prevent a watery mixture.
- Using white pepper gives a subtle heat and keeps the filling visually light.
- Keep puff pastry cold at all times to prevent it from stretching and losing its flaky texture.
- A plastic container lid makes an easy, reusable pastry cutter for consistent-sized pasties.
- Egg wash helps seal the pastry and gives a glossy golden finish.
- Chilling assembled pasties before baking improves the crust’s flakiness and prevents shrinking.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Baking
- Cuisine: British
- Diet: Vegetarian