Kiwi-Style Vegetable Pasties
Classic New Zealand-style pasties — golden, buttery flaky pastry crimped by hand, filled with a hearty, comforting mix of diced potato, carrot, swede (rutabaga), onion, and aromatic herbs. Slow-baked until the pastry is crisp and golden, and the vegetable filling is tender and steaming in its own savoury juices. Perfect for lunches, picnics, road trips, or a hearty meal — completely plant-based, no meat, no dairy, and just as delicious!
Shared by jessy
Time
70 min
Serves
6
Difficulty
medium
🛒 Ingredients
- #Vegan Shortcrust Pastry;
- 3 cups all-purpose flour.. 1 tsp sea salt
- ½ tsp turmeric (optional — gives that lovely golden colour)
- ¾ cup solid coconut oil — chilled and firm.. 6–8 tbsp ice-cold water
- 1 tsp apple cider vinegar (helps make it flaky)
- #Vegetable Filling;
- 2 medium potatoes — peeled, diced very small (≈1 cm)
- 1 medium carrot — peeled, diced very small
- 1 cup swede (rutabaga) — peeled, diced very small
- 1 medium onion — finely diced.. 1 tbsp fresh thyme or 1 tsp dried thyme
- 1 tsp fresh rosemary — finely chopped.. ½ tsp sea salt
- ¼ tsp black pepper.. Pinch of nutmeg
- 2 tbsp vegetable stock or plant milk — to bind
- 1 tbsp fresh parsley — chopped
- #For Brushing;
- 2 tbsp plant milk — to glaze
👩🍳 Instructions
- 1
Make the pastry: In a large bowl, whisk flour, salt, and turmeric. Cut in chilled solid coconut oil until mixture resembles fine breadcrumbs. Stir in vinegar, then add ice water 1 tbsp at a time, mixing gently until dough holds together when pressed. Shape into a disc, wrap, and chill 30 minutes.
- 2
Prep the filling: In a bowl, combine diced potato, carrot, swede, onion, herbs, salt, pepper, and nutmeg. Drizzle with vegetable stock and mix well — the vegetables cook inside the pastry, so keep them small and evenly diced!
- 3
Roll & cut: Preheat oven to 190°C (375°F). Line two baking trays with parchment. Divide dough into 6 equal portions. Roll each into a circle about 18 cm wide and 3 mm thick.
- 4
Fill & crimp: Spoon about ⅙ of the filling onto one half of each pastry circle — leave a clean border around the edge. Brush the edge with a little water. Fold the empty half over the filling to form a half-moon shape. Press edges firmly to seal, then crimp decoratively by pinching and folding with your fingers.
- 5
Bake: Place pasties on trays. Brush tops generously with plant milk for a golden glaze. Cut 2–3 small slits in the top of each to let steam escape. Bake 35–40 minutes until deep golden and pastry is crisp all over.
- 6
Serve: Let cool 10 minutes before eating — the filling will be very hot! Delicious warm or at room temperature.