Spiced Vegetable Pasties

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    4hrs 20mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    1270
based on 1 ratings

Originating in the south-west of England, pasties are traditionally a filling meal of beef and vegetables encased in a flaky pastry. This vegetarian take on the traditional recipe uses a low-cost, simple spiced vegetable mixture filling and makes the perfect on-the-go lunch, ideal for keeping in the freezer for when you need them. We used Maris Piper potatoes for the best results, but any floury potato will do. To freeze, allow to cool completely then wrap individually in plastic wrap and freeze for up to 3 months. Defrost overnight in the fridge and re-heat for 20 minutes in a low oven.

recipe updated May 12, 2025

Ingredients

  • Unsalted butter icon
    Unsalted butter
    120 g
  • Vegetable shortening icon
    Vegetable shortening
    120 g
  • Water icon
    Water
    300 g
  • Frozen mixed vegetables icon
    Frozen mixed vegetables
    450 g
  • Potato icon
    Potato
    450 g
  • Rutabaga icon
    Rutabaga
    240 g
  • Unsalted butter icon
    Unsalted butter
    60 g
  • Egg icon
    Egg
    1
  • Strong white bread flour icon
    Strong white bread flour
    500 g
  • Fine sea salt icon
    Fine sea salt
    2 ½ teaspoons
  • Curry powder icon
    Curry powder
    1 tablespoon
  • Chili powder icon
    Chili powder
    1 teaspoon
  • Ground turmeric icon
    Ground turmeric
    ½ teaspoon
  • Ground cumin icon
    Ground cumin
    ½ teaspoon
  • Ground coriander icon
    Ground coriander
    ½ teaspoon
  • Garam masala icon
    Garam masala
    1 teaspoon
  • Black pepper icon
    Black pepper
    1 teaspoon

Tools

  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Plastic wrap
  • kCook icon Rolling pin
  • kCook icon Cooking Chef XL
  • kCook icon Cooking chef xl bowl
  • kCook icon Work surface
  • kCook icon Baking tray - large

Step preview

  1. Attach the Dough Tool
  2. Add strong white bread flour, fine sea salt, unsalted butter and vegetable shortening to the Cooking Chef XL Bowl
  3. Using your hands, rub the mixture together until it resembles breadcrumbs
  4. Add water to the Cooking Chef XL Bowl
  5. Lift the Cooking Chef head and fit the heat shield
  6. Mix with splashguard fitted until smooth - 3 min, Speed 1
  7. Transfer dough to work surface
  8. Shape into a ball
  9. Cover with plastic wrap
  10. Chill in fridge - 3 hr
  11. Clean Cooking Chef bowl
  12. Attach the K-Beater
  13. Add frozen mixed vegetables, potato, rutabaga, curry powder, chili powder, ground turmeric, ground cumin, ground coriander, garam masala, fine sea salt and black pepper to the Cooking Chef XL Bowl
  14. Mix with splashguard fitted until well combined - 30 sec, Speed Min
  15. Chill in fridge until needed
  16. Pre-heat oven - 170°C
  17. Line a clean baking tray with parchment paper
  18. Remove the chilled dough from the fridge
  19. Divide into 4 equal pieces
  20. Shape into balls
  21. Roll into rounds
  22. Transfer filling to pastry
  23. Dot with unsalted butter
  24. Fold the empty half of the dough over the filling and seal the edges
  25. Transfer pastry to baking tray
  26. Brush with egg
  27. Bake - 1 hr, 170°C
  28. Remove from oven
  29. Let cool slightly
  30. Serve
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