Vegetarian Beef and Vegetable Pastie

Savor the comforting flavors of a classic savory pastry with this Vegetarian Beef and Vegetable Pastie recipe, a plant-based twist on a traditional favorite. Packed with a hearty filling of plant-based beef crumbles, tender diced potatoes, carrots, celery, peas, and a medley of fragrant herbs, this dish offers a perfect balance of flavors and textures. Encased in golden, flaky puff pastry and brushed with a glossy egg glaze, these pasties are as visually appealing as they are delicious. Quick to assemble thanks to pre-made pastry sheets and ready in just over an hour, they’re perfect for a main course, snack, or packed lunch. Whether you’re catering to vegetarians or simply looking for a meatless comfort food option, these baked delights are a crowd-pleasing choice that will win over every palate!

Nutriscore Rating: 70/100

Prep Time:25 mins

Cook Time:40 mins

Total Time:65 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 medium carrot, diced
• 1 celery stalk, diced
• 200 grams plant-based beef crumbles
• 1 medium potato, diced
• 100 grams frozen peas
• 100 milliliters vegetable broth
• 1 tablespoon soy sauce
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 teaspoon dried thyme
• 0.5 teaspoon dried oregano
• 2 pre-made puff pastry sheets
• 1 egg, beaten (for glazing)

Directions

Step 1

Preheat the oven to 200°C (390°F).

Step 2

Heat the olive oil in a large skillet over medium heat.

Step 3

Add the chopped onion and minced garlic, sautéing for 2-3 minutes until the onion is translucent.

Step 4

Stir in the diced carrot and celery, cooking for about 5 minutes until slightly softened.

Step 5

Add the plant-based beef crumbles to the skillet, stirring to combine.

Step 6

Mix in the diced potato, peas, vegetable broth, and soy sauce.

Step 7

Season with salt, black pepper, thyme, and oregano.

Step 8

Simmer the mixture for about 10 minutes, stirring occasionally, until the liquid has reduced and the vegetables are tender.

Step 9

Remove the skillet from heat and let the mixture cool slightly.

Step 10

Roll out the puff pastry sheets on a lightly floured surface.

Step 11

Using a round cutter or a bowl, cut the pastry into circles about 6 inches in diameter.

Step 12

Place a spoonful of the filling onto one half of each pastry circle, leaving a border around the edge.

Step 13

Brush the edges with beaten egg, then fold the pastry over to enclose the filling, pressing the edges to seal.

Step 14

Crimp the edges with a fork and cut a small slit in the top of each pastie to allow steam to escape.

Step 15

Brush the top of each pastie with the beaten egg for a shiny finish.

Step 16

Place the pasties on a baking sheet lined with parchment paper.

Step 17

Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and puffed.

Step 18

Remove from the oven and let cool slightly before serving.

Nutrition Facts

Serving size	(1080.1g)

Amount per serving	% Daily Value*
Calories	1654.4

Total Fat 94.3g	0%
Saturated Fat 31.3g	0%
Polyunsaturated Fat 3.0g
Cholesterol 186mg	0%
Sodium 4584.3mg	0%
Total Carbohydrate 154.0g	0%
Dietary Fiber 23.6g	0%
Total Sugars 21.2g
Protein 63.2g	0%

Vitamin D 41IU	0%
Calcium 319.8mg	0%
Iron 14.7mg	0%
Potassium 2740.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.4%

Protein: 14.7%

Carbs: 35.9%