Small cubes of turnip and potato make a simple, savoury filling for flaky pasties. A little thyme and onion let the sweet, peppery roots lead.
Ingredients
- 300g, peeled and diced into 1cm pieces Turnip
- 250g, peeled and diced into 1cm pieces Potato
- 1 small, about 80g, finely diced Onion
- 1 tsp Fresh thyme leaves
- 1 tsp Vegetable oil
- 2 tbsp Vegetable stock
- 320g Ready-rolled vegan shortcrust pastry
- 1 tbsp, for brushing Unsweetened plant milk
- 1/2 tsp, or to taste Fine salt
- 1/4 tsp Black pepper
Method
- Heat the oven to 200°C (180°C fan) and line a baking tray. Bring a saucepan of water to the boil, add the turnip and potato, and simmer for 5 minutes until the edges are beginning to soften but the centres remain firm.
- Drain the vegetables very well and leave them to cool until just warm. Mix with the onion, thyme, oil, vegetable stock, salt and pepper.
- Unroll the pastry and cut four circles about 18cm across, re-rolling the trimmings once if needed. Divide the filling between the circles, keeping it on one half and leaving a clear border.
- Brush the pastry edges with water, fold each circle over the filling and press out trapped air. Seal and crimp the edges, then make a small steam slit in each pasty.
- Place on the tray, brush with plant milk and bake for 30–35 minutes until golden and crisp. Check the vegetable pieces are tender when a knife passes through the centre of a pasty.
- Rest for 5 minutes before serving; the filling will be very hot.
Allotment tip
Keep the diced vegetables small and similar in size, and drain them thoroughly so the pastry base stays crisp.
Ingredient swaps
Use swede instead of turnip or add 1 tsp wholegrain mustard to the filling. Check the pastry packet if you need to avoid a particular allergen.
Allergens: Wheat (gluten) in the shortcrust pastry; check the pastry label for other declared allergens.
Storing leftovers
Cool leftovers promptly, refrigerate within 1–2 hours and eat within 48 hours or freeze. Reheat only once, until steaming hot throughout.