Vegetable Pasty
A meatless version of the Upper Peninsula pasty filled with root vegetables, made for Lenten Fridays and vegetarian households.
- Prep
- 40 min
- Cook
- 55 min
- Total
- 95 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 380 kcal
Equipment
- •Rolling pin
- •Baking sheet
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 16
- carbs
- 52
- protein
- 7
- calories
- 380
Instructions
- 1
Mix shortening, flour, and salt until pea-sized crumbs form. Stir in cold water until a dough forms, then chill 30 minutes.
- 2
Divide the dough into 6 equal pieces. Roll each piece into a 9-inch circle.
- 3
Toss the potatoes, rutabaga, carrots, and onion with olive oil, salt, and pepper.
- 4
Pile the vegetable filling onto one half of each dough circle.
- 5
Fold the dough over the filling. Press and pinch the edges firmly to seal.
- 6
Cut a small slit in the top of each pasty so steam can escape.
- 7
Bake at 400°F for 20 minutes. Lower heat to 350°F and bake 35 minutes more until golden and vegetables are tender.
- 8
Let the pasties rest for 10 minutes before serving.
Chef's tips
Chop all vegetables into the same small size so they cook evenly. Olive oil adds rich flavor to replace traditional meat juices.
Storage
Refrigerate up to 4 days or freeze up to 3 months.
Reheating
Reheat in a 350°F oven for 20 minutes.
Common mistakes to avoid
- •Chopping vegetables in uneven sizes, which leaves some pieces undercooked.
- •Skipping the top slit, which causes trapped steam to burst the sealed edges open.
Serving suggestions
Cooked Vegetable Pasty?
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