Yummy Veggie And Cheese Pasties Recipes

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YUMMY VEGGIE AND CHEESE PASTIES



Yummy Veggie and Cheese Pasties image

These tasty little treats are super easy to make and also quite healthy. They feature a flavourful vegetable filling which can be varied according to whats in season or what strikes your fancy. Vary the spices and herbs according to the filling veggies you choose. I hope youll enjoy them as much as we do! :)

Provided by Lalaloula

Categories     Lunch/Snacks

Time 1h

Yield 8 small pasties

Number Of Ingredients 13

250 g low-fat Quark (or use cream cheese mixed with yogurt to a ricotta like consistency)
25 g butter, softened
75 g whole wheat flour
75 g flour (you can use all whole wheat, too)
1/4 teaspoon salt
1 small carrot, chopped finely
1 small parsnip (or other vegetables of your choice to make up this amount, think of peas, potatoes, broccoli, etc.)
1 teaspoon oil
1/4 teaspoon freshly ground black pepper
1/4 teaspoon chili powder
1/4 teaspoon curry powder
1/2 teaspoon dried rosemary
50 g cheese, grated (use a mature variety, low fat is fine)

Steps:

  • In a big bowl combine quark, butter, flours and salt, Using your hands quickly knead into a smooth dough. Place in the fridge until filling is ready.
  • Heat the oil in a frying pan and saute veggies for about 5 minutes. Season with pepper, chili powder, rosemary and curry powder. Allow to cool slightly (2 min.). Stir in cheese.
  • On a lightly floured surface roll out quite thinly (as thinly as possible without it breaking). Using a glass or cookie cutter (8 cm in diameter) cut out 8 rounds.
  • Place 1 tbs of filling onto each dough round and fold over to get a pasty shape. Seal using a fork to press down the rim.
  • Place the pasties on a paper-lined baking sheet and bake in the preheated oven at 180°C/350°F for about 30 minutes (check 5 minutes early to prevent overbrowning).
  • Serve with dipping sauce and salad of choice.
  • Enjoy! :).

Nutrition Facts : Calories 117.2, Fat 5, SaturatedFat 2.7, Cholesterol 10.7, Sodium 161.5, Carbohydrate 15.2, Fiber 1.5, Sugar 0.4, Protein 3.5

CHEESE PASTIES



Cheese Pasties image

Here is a vegetarian version of the traditional Cornish miners turnover. Haven't tried it yet, but posting for the Zaar World Tour 2005. This recipe is from Moosewood.

Provided by MsBindy

Categories     Cheese

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 12

3 cups flour
1 teaspoon salt
1 cup butter
3 tablespoons ice water
1 cup diced celery
3/4 cup diced turnip
2/3 cup chopped leeks or 1/2 cup chopped scallion
1 1/3 cups diced carrots
12 ounces grated cheddar cheese
1 pinch mace
1/4 teaspoon black pepper
1/4 teaspoon cayenne

Steps:

  • To make crust: combine salt and flour. Cut butter into flour with fingers until it resembles coarse corn meal.
  • Sprinkle on cold water and stir until dough sticks together.
  • Form dough into a ball and refrigerate for 15-30 minutes. Do not over-chill!
  • To make Filling: Mix together the filling ingredients in a large bowl.
  • Preheat oven to 375°F.
  • Cut the ball of dough into 6 pieces. Roll out each piece about 1/8 inch thick and Cut a 9 inch circle out of each piece.
  • Put 1/6 of the filling in the middle of each pastry circle.
  • Pull one edge over the filling to make a half-circle.
  • Seal the edges together like a turnover. Turn the edges over and press with a fork to double-seal.
  • Cut slits in the top of the pasties so that steam can escape.
  • BAke for 15 minutes, then reduce heat to 350 F and bake for another 15-20 minutes until lightly golden.
  • Remove from oven, and allow the pasties rest for 5 minutes before serving.

Nutrition Facts : Calories 751, Fat 50.3, SaturatedFat 31.5, Cholesterol 140.9, Sodium 1002.3, Carbohydrate 53.9, Fiber 3.2, Sugar 2.9, Protein 21.6

VEGETABLE PASTIES



Vegetable Pasties image

I combined 5 pasty recipes to create an easy vegetable pasty with the filling and flavor I desired.

Provided by Alexandra Flowers

Categories     Main Dish Recipes     Savory Pie Recipes     Vegetarian Pie

Time 1h15m

Yield 8

Number Of Ingredients 17

3 ½ cups all-purpose flour
1 cup whole wheat flour
1 teaspoon salt
1 cup shortening
1 ¼ cups ice water
2 tablespoons olive oil
1 onion, thinly sliced
4 cloves garlic
2 carrots, thinly sliced
1 turnip, peeled and diced
2 potatoes, peeled and diced
½ pound mushrooms, chopped
2 tablespoons water
1 cube vegetable bouillon
1 teaspoon dried tarragon
salt and pepper to taste
1 eggs, beaten

Steps:

  • In a large bowl, mix together all-purpose flour, whole wheat flour, and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough into 8 pieces, and shape into balls. Cover, and set aside.
  • Heat olive oil in a large heavy skillet over medium heat. Saute onion and garlic until soft and translucent, about 5 minutes. Stir in carrot, turnip, potatoes and mushrooms. Add water, bouillon cube, tarragon, salt and pepper. Cook for 15 minutes.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Roll each pastry ball into a circle, 6 to 8 inches in diameter. Place about 1 cup of filling on one half of each circle. Fold pastry over filling, and pinch edges to seal. Place on baking sheet, and brush with egg.
  • Bake in preheated oven for 45 minutes, or until golden brown.

Nutrition Facts : Calories 581.4 calories, Carbohydrate 67.2 g, Cholesterol 23.3 mg, Fat 30.7 g, Fiber 5.7 g, Protein 11 g, SaturatedFat 7.2 g, Sodium 330.1 mg, Sugar 3.1 g

VEGETABLE CORNISH PASTIES



Vegetable Cornish Pasties image

A meatless version of a traditional favorite.

Provided by Viv Bearpark

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time 1h30m

Yield 4

Number Of Ingredients 14

1 recipe whole wheat pastry for a double crust
¼ cup butter
1 onion, thinly sliced
1 carrot, sliced thin
1 turnip, peeled and diced
1 large potato, peeled and diced
¼ pound mushrooms, chopped
2 tablespoons water
1 teaspoon yeast extract spread
¼ cup milk
1 egg
¼ pound shredded Cheddar cheese
salt and pepper to taste
1 egg, beaten

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Divide pastry dough into four equal portions and roll each one out in a square shape. Set pastry aside to rest.
  • Place a large skillet over medium heat. Add butter or margarine and allow to melt. Add onion and saute for 5 minutes, until translucent and beginning to brown. Add carrot, turnip, potato, mushrooms, and water. Lower heat and cover skillet. Allow mixture to cook for 10 minutes, stirring occasionally.
  • In a small bowl, dissolve yeast extract in milk. Whisk in 1 egg. Stir this mixture into cooked vegetables. Continue to stir until mixture thickens. Add cheese, and salt and pepper to taste. Set aside to cool.
  • Place 1/4 of filling on one half of each pastry square. Fold pastry diagonally and seal edges. Brush tops of pastry with beaten egg.
  • Place pasties on a baking sheet and bake in preheated oven for 30 minutes, until pastry is golden brown.

Nutrition Facts : Calories 687.1 calories, Carbohydrate 55.4 g, Cholesterol 154.5 mg, Fat 44.7 g, Fiber 4.5 g, Protein 17.4 g, SaturatedFat 17.4 g, Sodium 859.2 mg, Sugar 5.1 g

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