Savory Cheese and Vegetable Pasties
Indulge in these delicious Savory Cheese and Vegetable Pasties, inspired by the classic Cornish miner's turnover but with a delightful vegetarian twist. This recipe combines a flaky, buttery crust with a flavorful filling of vibrant vegetables and rich cheddar cheese, creating a satisfying dish perfect for any occasion. Whether served as a hearty snack, appetizer, or a light meal, these pasties are sure to impress with their rustic charm and robust flavor. Enjoy them fresh from the oven for the best experience, or pack them for a picnic or lunch on the go!
6
Servings
450
Calories
12
Ingredients
Ingredients
all-purpose flour
3 cups (none)
salt
1 teaspoon (none)
butter
1 cup (cold and cut into small cubes)
ice water
3 tablespoons (chilled)
celery
1 cup (diced)
turnip
3/4 cup (diced)
leeks or scallions
2/3 cup or 1/2 cup (chopped)
carrots
1 1/3 cups (diced)
cheddar cheese
12 ounces (grated)
mace
1 pinch (none)
black pepper
1/4 teaspoon (none)
cayenne pepper
1/4 teaspoon (none)
Instructions
1
In a large bowl, combine flour and salt. Using your fingertips, cut the cold butter into the flour mixture until it resembles coarse cornmeal.
2
Add the ice water and stir gently until the dough just comes together. Avoid overworking the dough.
3
Shape the dough into a ball, wrap it in plastic, and refrigerate for 15-30 minutes. Do not over-chill.
4
While the dough is chilling, prepare the filling. In a large bowl, combine the diced celery, turnip, leeks (or scallions), diced carrots, grated cheddar cheese, mace, black pepper, and cayenne pepper. Mix well.
5
Preheat your oven to 375°F (190°C).
6
After chilling, divide the dough into 6 equal pieces. Roll out each piece on a lightly floured surface to about 1/8 inch thick. Cut out a 9-inch circle from each piece.
7
Place approximately 1/6 of the filling mixture in the center of each circle.
8
Fold one edge of the dough over the filling to form a half-moon shape. Pinch and seal the edges tightly to prevent leakage, then use a fork to crimp and further seal the edges.
9
Use a sharp knife to cut 2-3 slits in the top of each pasty to allow steam to escape.
10
Place the pasties on a baking sheet lined with parchment paper and bake for 15 minutes. Then reduce the heat to 350°F (175°C) and continue to bake for an additional 15-20 minutes, or until the pasties are lightly golden.
11
Remove from the oven and let the pasties rest for 5 minutes before serving warm.
Nutrition Information
30g
Fat
35g
Carbs
15g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Savory Cheese and Vegetable Pasties?
They are a vegetarian twist on the traditional Cornish miner's turnover, featuring a buttery crust and a filling of cheddar cheese and vegetables.
Is this recipe suitable for vegetarians?
Yes, these pasties are completely vegetarian as they use cheese and various vegetables instead of meat.
How many servings does this recipe yield?
This recipe makes 6 large pasties, which equates to 6 servings.
What are the nutritional values for one pasty?
Each pasty contains approximately 450 calories, 30g of fat, 35g of carbohydrates, and 15g of protein.
What kind of cheese is best for these pasties?
The recipe specifically calls for 12 ounces of grated cheddar cheese for a rich and sharp flavor.
Can I substitute leeks if I do not have them?
Yes, you can substitute 2/3 cup of chopped leeks with 1/2 cup of chopped scallions.
How should I prepare the dough to ensure it is flaky?
Use cold butter and cut it into the flour until it resembles coarse cornmeal, then mix with ice water without overworking the dough.
How long does the dough need to chill?
The dough should be refrigerated for 15 to 30 minutes. Be careful not to over-chill it.
What size should the dough circles be?
Each of the 6 dough pieces should be rolled out and cut into a 9-inch circle.
How thick should the crust be rolled?
The dough should be rolled out to a thickness of approximately 1/8 inch.
What vegetables are included in the filling?
The filling consists of diced celery, turnip, leeks (or scallions), and carrots.
What spices give the pasties their flavor?
The filling is seasoned with a pinch of mace, black pepper, and cayenne pepper for a savory kick.
What temperature should the oven be set to?
Preheat the oven to 375°F (190°C) for the initial baking phase.
Why is the oven temperature reduced during baking?
The temperature is reduced to 350°F (175°C) after 15 minutes to allow the vegetables to cook through without burning the crust.
How long is the total baking time?
The pasties bake for 15 minutes at 375°F and an additional 15-20 minutes at 350°F, totaling 30-35 minutes.
How do I seal the pasties so the filling doesn't leak?
Fold the dough into a half-moon shape, pinch the edges tightly, and then use a fork to crimp the edges for a secure seal.
Why should I cut slits in the top of the dough?
Cutting 2-3 slits allows steam to escape during the baking process, preventing the pasty from bursting.
How long should the pasties rest before serving?
Let the pasties rest for 5 minutes after removing them from the oven to allow the filling to set.
Can I serve these pasties cold?
While they are best fresh from the oven, they can be enjoyed at room temperature or packed for a picnic.
What is mace?
Mace is a spice made from the waxy red covering of nutmeg seeds, offering a warm and aromatic flavor.
What equipment do I need for this recipe?
You will need mixing bowls, a rolling pin, a baking sheet, parchment paper, and a sharp knife or fork.
How much butter is required for the crust?
The recipe requires 1 cup of cold butter cut into small cubes.
Are there any tips for rolling the dough?
Roll the dough out on a lightly floured surface to prevent sticking.
What color should the finished pasties be?
The pasties should be baked until they are a light golden brown color.
Can I add other vegetables to the filling?
While this recipe specifies carrots, celery, turnip, and leeks, you can experiment with other root vegetables if desired.
Is there any sugar in this recipe?
No, this is a savory recipe and contains no added sugar.
How much flour is needed for the crust?
The crust is made with 3 cups of all-purpose flour.
Is the sodium content provided?
The specific sodium content is not listed in the nutritional facts, but it includes 1 teaspoon of salt in the dough.
What is the category of this recipe?
This recipe is categorized under 'Cheese' dishes.
What are the main tags for this recipe?
Key tags include savory, cheese, vegetable, vegetarian, snack, appetizer, and comfort food.