Roasted Vegetable PastiesPublished 17 Aug, 2020
Warm and comforting, the pasty is classic winter fare. Rustle up these simple and healthy morsels to snack on through the week.
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!