Vegetarian Beef and Vegetable Pastie
Discover the comforting goodness of a **Vegetarian Beef and Vegetable Pastie**, a plant-based twist on a classic pastry favorite. Packed with a medley of hearty ingredients like diced potatoes, carrots, celery, and savory meatless beef crumbles, this recipe delivers all the flavors you love in a perfectly flaky puff pastry shell. Enhanced with aromatic herbs like thyme and oregano, and seasoned with garlic and soy sauce for depth, these handheld pastries are baked to golden perfection, offering the ultimate balance of crispiness and rich filling. Ideal for a satisfying dinner or on-the-go lunch, these vegetarian pasties appeal to both meat-lovers and plant-based eaters alike. Easy to prepare and brimming with wholesome vegetables, they're sure to become a staple in your kitchen. Perfect for those searching for **vegetarian comfort food recipes** or **meatless pastry ideas**!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 medium carrot, diced
- 1 celery stalk, diced
- 200 grams plant-based beef crumbles
- 1 medium potato, diced
- 100 grams frozen peas
- 100 milliliters vegetable broth
- 1 tablespoon soy sauce
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon dried thyme
- 0.5 teaspoon dried oregano
- 2 pre-made puff pastry sheets
- 1 egg, beaten (for glazing)
Instructions
Preheat the oven to 200°C (390°F).
Heat the olive oil in a large skillet over medium heat.
Add the chopped onion and minced garlic, sautéing for 2-3 minutes until the onion is translucent.
Stir in the diced carrot and celery, cooking for about 5 minutes until slightly softened.
Add the plant-based beef crumbles to the skillet, stirring to combine.
Mix in the diced potato, peas, vegetable broth, and soy sauce.
Season with salt, black pepper, thyme, and oregano.
Simmer the mixture for about 10 minutes, stirring occasionally, until the liquid has reduced and the vegetables are tender.
Remove the skillet from heat and let the mixture cool slightly.
Roll out the puff pastry sheets on a lightly floured surface.
Using a round cutter or a bowl, cut the pastry into circles about 6 inches in diameter.
Place a spoonful of the filling onto one half of each pastry circle, leaving a border around the edge.
Brush the edges with beaten egg, then fold the pastry over to enclose the filling, pressing the edges to seal.
Crimp the edges with a fork and cut a small slit in the top of each pastie to allow steam to escape.
Brush the top of each pastie with the beaten egg for a shiny finish.
Place the pasties on a baking sheet lined with parchment paper.
Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and puffed.
Remove from the oven and let cool slightly before serving.
Nutrition Facts
Calories |
1654 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.3 g | 121% | |
| Saturated Fat | 31.3 g | 156% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 4584 mg | 199% | |
| Total Carbohydrate | 154.0 g | 56% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 21.2 g | ||
| Protein | 63.2 g | 126% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 320 mg | 25% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 2741 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
