The organic farmer who was selling the first chard we ever purchased gave me this method of preparing it (in very few words). We gave it a try and were blown away by how wonderful it was. Delicious! If you have a large family that enjoys vegetables, double this recipe.
| Prep Time: | 30 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 8 |
| Yield: | 8 individual pasties |
Ingredients
- 3 ½ cups all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon salt
- 1 cup shortening
- 1 ¼ cups ice water
- 2 tablespoons olive oil
- 1 onion, thinly sliced
- 4 cloves garlic
- 2 carrots, thinly sliced
- 1 turnip, peeled and diced
- 2 potatoes, peeled and diced
- ½ pound mushrooms, chopped
- 2 tablespoons water
- 1 cube vegetable bouillon
- 1 teaspoon dried tarragon
- salt and pepper to taste
- 1 eggs, beaten
Instructions
- In a large bowl, mix together all-purpose flour, whole wheat flour, and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough into 8 pieces, and shape into balls. Cover, and set aside.
- Heat olive oil in a large heavy skillet over medium heat. Saute onion and garlic until soft and translucent, about 5 minutes. Stir in carrot, turnip, potatoes and mushrooms. Add water, bouillon cube, tarragon, salt and pepper. Cook for 15 minutes.
- Preheat oven to 400 degrees F (200 degrees C).
- Roll each pastry ball into a circle, 6 to 8 inches in diameter. Place about 1 cup of filling on one half of each circle. Fold pastry over filling, and pinch edges to seal. Place on baking sheet, and brush with egg.
- Bake in preheated oven for 45 minutes, or until golden brown.
Nutrition Facts
| Calories | 581 kcal |
| Carbohydrate | 67 g |
| Cholesterol | 23 mg |
| Dietary Fiber | 6 g |
| Protein | 11 g |
| Saturated Fat | 7 g |
| Sodium | 330 mg |
| Sugars | 3 g |
| Fat | 31 g |
| Unsaturated Fat | 0 g |
Reviews
I made recipe exactly as written. They were delicious! Definitely a vegetarian version of the pasties I grew-up eating in Wisconsin.
Excellent- I did add a few things though and made a Gluten Free crust. Added black beans, broccoli, and vegetable bouillon.
We used pre made pie crusts and cut them into 1/4. Wonderfully well received by our clients.
The filling is delicious! I cheat and use ready made pie crust from the store. So good!
Our all time favorite recipe; we make a bunch of these when we go camping, very solid food, and they keep well in this fairly traditional crust.
Based on all the reviews, I opted to buy the pre made pie crust instead of making from scratch. And I wasn’t disappointed! Crust and filling turned out great! Everyone loved this. I also switched up the veggies. I sautéed onions and garlic, then added red orange and yellow bell peppers, carrots, and zucchini. Then when those were almost done, I added shredded chicken and broccoli. Took off heat after only a minute and mixed in one can of cream of mushroom soup. Cut up pre made pie crusts into smaller empenada sized pieces, then filled with mixture. Good thing about these are that you can really fill them with anything! Will def make this again, and try different filling ingredients.
I was disappointed that after all that work it was extremely dry.
I added a pinch of baking soda while making the dough. The crust was pretty good, not too dry. I didn’t have bouillon, so I added half a tablespoon coriander powder and quarter tablespoons of turmeric and black pepper. I would likely double these if/when I use this recipe again. This is to taste of course. I used a cup of water instead of the 2 tablespoons. Overall a wonderful base recipe. Thanks, Alexandra.
I can’t get turnips where I am, so I just made them without. This was my first attempt at anything like a pastie, and they were SO GOOD. My children scarfed them down. I have saved the recipe to make again in the future. Just be forewarned that these make really big pasties and are super filling. Unless you have a super-big eater in your family, recalculate the recipe to plan for one for everyone. I made these for 3 of us and we ate them for 3 meals. Not that anyone complained. 🙂
I used a can of condensed cream of mushroom soup in place of the olive oil, water and mushrooms. This was per my Grandma’s recommendation. (just straight out of the can, I did not “prepare” the soup at all….) I used my grandma’s pie crust recipe for the pastry, and they turned out great! Not too bad for my first ever pie crust or pastie experiment…. There is still about half of the filling mixture left over, so I think tommorrow I will try and make these again!
5 Stars for the filling. 2 Stars for the pastry. I tried this twice. The first time I used the pastry recipe here, and it was too hard. Though that may have been me overworking the dough. The second time I bought the refrigerated pie dough at the store (they didn’t have puff pastry), they turned out amazing! The filling is awesome! I also made a mushroom gravy with vegetable stock to go with it, since we are vegan. It was excellent. Even my carnivore brother loved it!
Our family is vegetarian and were very excited about these. The consensus is that it’s pretty good, extremely filling, however the filling is dry. A few of the reviews had already mentioned the dry quality of the filling and so I had upped the water from 2 tbsp to 1 1/2 cups, also adding an extra bullion cube so as not to lose flavor. Alas, those pesky potatoes just wouldn’t allow it. Next time, I think I’ll try adding a dollop or two of prepared veggie gravy inside before sealing them up. As for the crust, it smelled just heavenly while baking! My son says he doesn’t like the “crunchies” in it, but I say the wheat is good for him and my husband I both liked it that way. This is a keeper, with a slight tweak in the filling department.
I am rating this as five stars because the filling is amazing! I know the dough traditionally is supposed to be heavy. I didn’t care for the dough though so I remade with biscut dough and a rolling pin. We liked that much better. Thank you for the great recipe we will use our modified version over and over!
Review just for filling– I used a yeasted dough as the crust, which was delicious. The filling is amazing, and this made exactly the right amount for 8 pasties. Could have used a little more salt in the filling–I will probably add an extra half a teaspoon of bouillon next time. (I had powdered bouillon instead of cube, because it’s cheaper, tastes the same, and it easier to use.)
I really liked this recipe. I added all the vegetables I had and they turned out great. On the Pastie I just added a little extra water until I felt like it was the right texture. Also it is a good idea to put the dough in the fridge until the vegetables are done. This allows the sticky-ness of the dough to not be as strong so they are easier to roll out.
Made these as written, but added half a can of mushroom soup to the filling. Next time I would leave out the potatoes.
Waaaaaaaaay too much flour for this recipe. I used about half of the white flour recipe. Still turned out dry. The flavor was good but not really that moist.
I would be really interested in making this… does anyone have any suggestions as to how to make the pastry come out softer?
I thought this was great, but I have to admit that I used frozen Puff Pastry – I’ve NEVER been successful with pastry-making, too heavy handed perhaps. I can think of so many fillings based on this basic one – it’s a versatile dish, very easy and quick. Cooked, they freeze well, too. Leah from Qld.
These were not bad,the filling was tasty but I agree with others, a bit dry.I come from Micigan and loved the pasties from the UP. People from all over the country come there just to get one.They are made with beef and suet is added for moisture texture and flavor.The end product is a large delicious meat pie, It is served with a brown gravy and is piping hot.Those Cornish miners from years ago wrapped them up in a warm cloth and put them in a metal container. When they ate them hours later they were still warm.The making of a pastie is a long laborious procedure.On that note I will give a 4 star rating as the filling was tasty..But…I will still make a true pastie once in a while.
The filling of this is great, I will say though be careful not to overwork the dough or it will be hard as a rock. Try to work the dough as little as possible to make it work.