As the golden sun dipped below the horizon, casting a warm glow over the rolling fields, the scent of hearty pasties wafted through my grandmother’s kitchen. Each bite brought memories of laughter, family gatherings, and the comforting embrace of home. These pasties, with their flaky crust and savory filling, are a staple of my childhood, perfect for sharing on a crisp autumn evening or enjoying on a leisurely countryside picnic.
This recipe brings together wholesome ingredients, showcasing the best of seasonal root vegetables combined with rich herbs and spices to create a gourmet twist on a classic dish.
Ingredients
- For the Pastry:
- 2 ½ cups all-purpose flour
- 1 teaspoon sea salt
- 1 cup unsalted butter, cold and cubed
- 6-8 tablespoons ice water
- For the Filling:
- 1 medium potato, peeled and diced
- 1 medium carrot, peeled and diced
- 1 small parsnip, peeled and diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh rosemary, finely chopped
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 egg, beaten (for egg wash)
Instructions
Begin by preparing the pastry. In a large mixing bowl, combine the flour and sea salt. Add the cold, cubed butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs. Slowly add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overwork it. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
While the dough chills, prepare the filling. In a medium pan, heat the olive oil over medium heat. Add the onion and garlic, sautéing until softened and fragrant. Toss in the diced potato, carrot, and parsnip. Season with salt, pepper, thyme, and rosemary. Cook for about 10-15 minutes until the vegetables are tender. Remove from heat and allow to cool slightly.
Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out the chilled pastry to about ¼-inch thickness. Cut out circles, approximately 6 inches in diameter. Place a generous spoonful of the vegetable filling in the center of each pastry circle.
Fold the pastry over to create a half-moon shape, pressing the edges together to seal. Use a fork to crimp the edges for an added decorative touch. Place the pasties on a baking sheet lined with parchment paper. Brush the tops with the beaten egg for a golden finish.
Bake in the preheated oven for 25-30 minutes, or until the pasties are golden brown and crispy. Let them cool slightly before serving, allowing the rich, savory aroma to fill the air.
These hearty pasties are more than just a meal; they are a celebration of tradition and comfort. Serve them warm with a side of tangy apple chutney or a simple green salad for a delightful dinner that warms the heart and soul.