Vegetable Irish Pasties
Indulge in the warmth and comfort of Vegetable Irish Pasties, a delightful hand pie filled with a vibrant mix of fresh vegetables and aromatic herbs. Perfect for busy weeknights or family gatherings, these flaky pastries are not just delicious but also an excellent way to sneak in some nutritious veggies. Imagine serving these golden-brown goodies, fresh from the oven, paired with a crisp salad or enjoyed as a snack. With simple ingredients and straightforward steps, you’ll find yourself reaching for this recipe time and again!
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: Serves approximately 6 pasties 1x
- Category: Dinner
- Method: Baking
- Cuisine: Irish
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup unsalted butter, chilled and diced
- 6–8 tablespoons cold water
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 potato, peeled and diced
- 1 cup peas (fresh or frozen)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
Instructions
- In a bowl, mix flour and salt. Rub in chilled butter until crumbly.
- Gradually add cold water until a smooth dough forms. Chill for at least 30 minutes.
- Heat olive oil in a skillet over medium heat; sauté onion and garlic until soft. Add carrot and potato; cook for 5 minutes.
- Stir in peas, thyme, rosemary, salt, and pepper; cook until tender. Let cool.
- Preheat oven to 400°F (200°C). Roll out pastry to about 1/8 inch thick; cut circles approximately 5-6 inches in diameter.
- Place filling on each circle, fold over to seal edges using a fork.
- Bake on parchment-lined baking sheet for 25–30 minutes until golden brown.
Nutrition
- Serving Size: 1 pasty (90g)
- Calories: 250
- Sugar: 3g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 20mg