Mini Curried Vegetable Pasties

These little pasties consist of tender shortcrust pastry, with a curried mixed vegetable filling. They can be eaten hot or cold, and would make a lovely addition to a picnic or lunch. You can make your own pastry, but I prefer to buy it. Most supermarket own shortcrust pastry is accidentally vegan, due to using oil as opposed to butter. But always remember to check to be sure

Firstly, make the filling

Cook time; 15 minutes

You’ll need;

  1. One teaspoon of oil
  2. One teaspoon of tomato puree
  3. 50g/1.7oz mushrooms, chopped
  4. One large vine tomato, diced
  5. 100g/3.5oz frozen mixed vegetables
  6. One tablespoon of curry powder (use the strength you prefer)
  7. Salt and black pepper to taste


  • Add the oil into a small frying pan over a medium heat. Then add the tomato puree and stir it into the oil for a minute, next add the mushrooms and tomato. The liquid from the mushrooms and tomato, along with the tomato puree, will form a sauce for the vegetables
  • Allow the mushrooms and tomato to cook for five minutes, then add the frozen vegetables and curry powder, season to taste with salt and pepper then cover with a lid. Allow to cook for ten minutes (I’m using frozen mixed vegetables, as they’re generally cut into small pieces, making them perfect for these little pasties)
  • Once the filling is cooked, set it aside to cool. Once it is at room temperature, it can then be popped into a fridge to finish cooling

Next, move on the making the pasties

Yield; 11 pasties (145kcal each) Cook time; 15 minutes

You’ll need;

  1. 375g/13oz pre-rolled shortcrust pastry
  2. Pasty filling you made earlier
  3. A few tablespoons of unsweetened non-dairy milk
  4. Plain flour for dusting and re-rolling
  5. A 10cm/4″ pastry cutter


  • Cut out 10cm/4″ circles of pastry and place them onto a lined baking tray.  Flour your working surface, re-roll the pastry and cut out more circles as needed
  • Place a tablespoon of the vegetable mixture on to half of each circle. Use your finger to add the milk to the edges of the pastry (this will ensure it seals properly)
  • Fold the pastry over the filling and use a fork to seal it. Then cut slits into the pastry, this will allow steam to escape. Finally brush each pasty with milk
  • Pop them into the fridge to chill for 20 minutes before baking them at 220ºC/200ºC fan assisted/400ºF for 15 minutes, or until golden brown


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