I love to make homemade pasties as a quick and easy lunch or light dinner. They’re super easy to make, and freeze well.
The great thing about pasties is you can pretty much add anything you like. It’s a great way to use up any vegetables looking past its best, or you can just use frozen vegetables.
Usually, I just use diced potatoes, sauted diced bacon and a few frozen vegetables. However, as it’s post-Christmas I thought I’d use up a few leftovers. So I added potatoes, carrots, diced ham and some frozen peas to make the base mix. I was also able to use up the last of the cranberry sauce, and the last of the marinated feta.
The quantities don’t really matter much, just use what you have and make as many pasties as the filling yields. For these pasties, I diced (way too many) potatoes and carrots relatively small and cooked them together until they were just soft. If you cook them too much they’ll be more of a mash when you mix them with the other vegetables. Drain and cool.
Dice the leftover Christmas ham and add it to a bowl, along with a few frozen peas and the potatoes and carrots. Season to taste. That’s it for the base mixture.
For the quantity of vegetables I had, I thawed 6 sheets of puff pastry and cut each sheet in half. For the kids, I added a teaspoon of cranberry sauce and a slice of cheese to one end of the pastry, and topped with a few spoonfuls of base mix.
For the adults I added some balsamic onions to the pasties, and used up the last of the marinated feta. To make the balsamic onions, cut two onions into thin wedges and saute gently until soft. Add 2 tablespoons of brown sugar and 2 tablespoons of balsamic vinegar and stir until thickened. To assemble, add some of the onions to one end of the pastry, and topped with a few spoonfuls of base mix and top with feta cheese.
After all the lovely foods were used up, I still had some of the base mix left. This I mixed with a few squirts of tomato sauce and made into a pasty along with a slice of cheese.
Brush the edges with milk, fold the pastry over the filling and crimp around the edges to seal. Tip: To get more filling into the pasty, I found it easier to crimp two edges and then pick up the pasty and add a few more spoonfuls before crimping the final edge.
Add a couple of slits on the top of the pasty, place on a lined baking tray and brush with milk. Bake at 200ᵒC (180ᵒC fan forced) for 20-30 minutes or until golden.
Once cooled, the pasties can be wrapped and frozen for up to 3 months. These are a great standby for a lunch, or serve with chips and salad for a light dinner.
The great thing with this recipe is you can pretty much use anything you like in the filling, as long as it isn’t too wet as it’ll make the pastry soggy. Try sweet potato, cauliflower, spinach or pumpkin. Try a small amount of cooked chicken, pork or beef mince, or omit the meat all together and have a vegetable pastie. Add a small amount of leftover gravy to add another flavour. Experiment with different cheeses or take inspiration from the cafes and try your hand recreating it at home. A couple of my favourites are pumpkin pasties with balsamic onions and spinach and feta. Yum!