Veg pasty

Veg pasty

Served with spicy fried plantain chips, steamed carrots and kale

Using left-over mash mix from the shepherd-less pie recipe, here are some pasties.


  • Ready-roll pastry (puff pastry is best, I used short-crust here)
  • Mash:
  • 100g frozen peas
  • 3 large potatoes (chopped finely)
  • ½ butternut squash (chopped finely)
  • 2-3 tsp whole-grain mustard
  • large knob Vitalite or other vegetable marg
  • 3 tbsp rice/soya/other milk
  • salt & pepper
  • Sides:
  • 1 carrot each, sliced and steamed
  • handful kale, steamed
  • 1-2 ripe plantain
    • curry powder
    • small onion
    • small tomato
    • 1 clove garlic
    • sunflower oil


  1. Allow the pastry to defrost.
  2. Make the mash as per the shepherd-less pie recipe, except with peas.  Set to one side.
  3. Roll out the pastry into circles and fill with the mash and peas mixture. Fold over, using a little rice milk to seal the edges and press firmly together.  Make small incisions with a knife in the usual way to let the steam out.
  4. Put the pasties in the oven at 150 °C and gradually increase the temperature to 200 °C over the next 30-40 minutes or until the pasties are browning and cooked.
  5. Meanwhile, slice and fry the plantain in the softened onion, garlic, tomato and oil and cover with curry powder.  This takes about 10 minutes, and the veg takes about 3-5 minutes to steam in a designated steamer.
  6. Serve all together, with a little egg-free mayo.  I ended up making some instant gravy too, which I added after taking the photo above.
Spicy pasty

Variation with taco spice mix and mixed peppers in the filling, served with sweet potato and carrots


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