This vegetarian pastry pie recipe is by the Hairy Bikers and is a taste sensation. Filled with fresh veggies and a nice kick from the black pepper and mustard, trust us when we say- you'll be making this time and time again. This recipe makes a great dish for a picnic, or to take to work for a good lunch (your colleagues will want you to share). Follow our potato pastry recipe to get started.
10 ingredients4 steps
Gluten Free
Nut Free
Vegetarian
Method
Step 1
Make the pastry and leave it to chill in the fridge for at least a couple of hours to firm up the dough. Preheat the oven to 200°C/Fan 180°C/Gas 6.
Step 2
Bring a saucepan of water to the boil and add salt. Add the celeriac and swede and blanch for 2 minutes, then drain them and put them in a bowl. Leave them to cool completely, then add the onion, cheese, mushroom ketchup and sage. Season with salt and pepper and mix thoroughly.
Ingredients for this step
100gCeleriac (finely chopped)
100gSwede (finely chopped)
1Small onion (finely chopped)
50gCheddar cheese (reduced fat, grated)
1 tspMushroom ketchup
1/2 tspDried sage
Pinch ofSea salt
Pinch ofBlack pepper (freshly ground)
Step 3
Divide the dough into 8 pieces and roll each piece into a circle with a 12–13cm diameter – about the size of a saucer. Divide the filling into 8 portions. Take a circle of pastry and place a portion of filling in a line along the middle of the circle. Brush the exposed pastry with the beaten egg, then bring the 2 halves
together, and seal, crimping the edges Cornish-pasty style. Repeat to make all the pasties, then brush them with beaten egg and place them on a baking tray lined with baking paper.
Ingredients for this step
1Egg (beaten, for sealing & glazing)
Step 4
Bake the pasties in the oven for about 45 minutes until the pastry is golden brown and crisp. Transfer the pasties to a cooling rack to cool down so the underside of the pastry doesn’t go soggy. Nice hot or cold.
Ingredients
MetricImperial
2 portionsPotato pastryÂ
1Egg (beaten, for sealing & glazing)Â
For the Filling
100gCeleriac (finely chopped)Â
100gSwede (finely chopped)Â
1Small onion (finely chopped)Â
50gCheddar cheese (reduced fat, grated)Â
1 tspMushroom ketchupÂ
1/2 tspDried sageÂ
Pinch ofSea saltÂ
Pinch ofBlack pepper (freshly ground)Â
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