Mediterranean veggie pasties recipe
Give a classic British pasty a Mediterranean spin with this veggie pasties recipe. Buttery shortcrust pastry is filled with courgettes, peppers and red onion in a simple herby tomato sauce for an easy savoury bake.
See method- Serves 4
- 10 mins to prepare and 35 mins to cook
- 575 calories / serving
Ingredients
- 1 tbsp olive oil
- 350g courgettes, quartered lengthways and sliced
- 2 peppers, deseeded and sliced
- 1 red onion, finely sliced
- 2 garlic cloves, crushed
- 3 tbsp tomato purée
- 10g thyme, leaves picked
- 1 tsp dried oregano
- 25g grated pecorino
- 375g shortcrust pastry
- 2 tbsp milk, to glaze
- 1/3 round lettuce, leaves torn
Each serving contains
- Energy
- 2400kJ 575.0kcal
- Fat
- 35g
- Saturates
- 13g
- Salt
- 0.7g
- Sugars
- 10g
of the Reference intake
Carbohydrate 54.0gProtein 11.0gFibre 4.7g
Method
- Heat the oil in a frying pan over a medium-high heat and fry the courgettes, peppers and onions for 8-10 mins until softened. Whisk the tomato purée, thyme and oregano with 3 tbsp boiling water until smooth. Pour into the pan and cook for 1-2 mins until the sauce coats the vegetables. Stir in the pecorino, remove from the heat, and transfer to a plate. Spread out and leave to cool for 10 mins.
- Heat the oven to gas 6, 200°C, fan 180°C. Unravel the pastry and cut into 4 rectangles, then place on a baking tray lined with baking paper, making sure to space them apart. Add 2-3 heaped tbsp of the vegetable filling to one side of each rectangle, leaving a 1cm border. You may have more filling than you need, see tip.
- Brush the borders with milk and pull over the other side of the pastry to cover the veg. Use a fork to seal the three sides together. Glaze with a little more milk, then bake for 25 mins until golden and crisp. Serve with the lettuce.
- Cook's tip: Any leftover filling can be added to pasta as a simple salad or serve with couscous for a quick lunch.
- See more Vegetarian recipes
