Description
Warmly baked pastries filled with seasonal vegetables and savory herbs, perfect for chilly evenings or family gatherings.
Ingredients
Scale
- 2 cups mixed seasonal vegetables (such as carrots, potatoes, and peas)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 package of puff pastry (or shortcrust pastry)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 400°F (200°C).
- In a skillet over medium heat, add the olive oil. Once shimmering, toss in the chopped onion and minced garlic, sautéing until soft, about 4-5 minutes.
- Add the mixed vegetables, dried thyme, and dried rosemary, along with a sprinkle of salt and pepper. Stir and cook until tender, about 6-8 minutes.
- Roll out the pastry on a lightly floured surface and cut into circles about 6 inches in diameter.
- Place a generous spoonful of the vegetable mixture in the center of each pastry circle.
- Fold the pastry over to form a half-moon shape and seal the edges with a fork.
- Brush the tops with the beaten egg.
- Arrange on a baking sheet lined with parchment paper and bake for 25 to 30 minutes, or until golden brown.
- Let cool slightly, then serve warm or cold.
Notes
Make the filling a day in advance for better flavor. Ensure edges are sealed tightly to prevent leaking during baking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Baking
- Cuisine: Irish
Nutrition
- Serving Size: 1 pasty
- Calories: 250
- Sugar: 3g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 50mg
Keywords: vegetable pasties, Irish recipes, vegetarian snacks, comfort food, baking