Mediterranean veggie pasties recipe

Name: Mediterranean veggie pasties
Yield: Serves 4
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

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

Vegetarian

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Tesco Olive Oil 250Ml
1 tbsp olive oil
£3.10
£12.40/litre
Tesco Courgettes Loose
Aldi Price Match
350g courgettes, quartered lengthways and sliced
£0.56
£2.78/kg
Tesco Red Peppers Each
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Aldi Price Match
2 peppers, deseeded and sliced
Tesco Red Onions Loose
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1 red onion, finely sliced
£0.20
£0.95/kg
Tesco Garlic 4 Pack
Aldi Price Match
2 garlic cloves, crushed
£0.87
£0.22/each
Tesco Fresh Cut Thyme 20G
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10g thyme, leaves picked
£0.50
£25.00/kg
Tesco Oregano 30G ..
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Offer valid for delivery from 29/09/2026 until 26/10/2026
1 tsp dried oregano
£1.80
£60.00/kg
Tesco Grated Pecorino Cheese 50G
25g grated pecorino
£1.45
£29.00/kg
Jus-Rol Shortcrust Block 500G
375g shortcrust pastry
£1.95
£3.90/kg
Creamfields Semi Skimmed UHT Milk 1L
Aldi Price Match
2 tbsp milk, to glaze
£0.65
£0.65/litre
Tesco Iceberg Lettuce Each
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1/3 round lettuce, leaves torn
£0.89
£0.89/each
Tesco Tomato Puree 200G
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3 tbsp tomato purée
£0.59
£2.95/kg

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.