Vegetarian Pasties

Makes 4-8 depending on the size
From Marsh Mash Autumn 2017

Ingredients:Vegetarian Pasty

For the Pastry

  • 16oz (450g) flour
  • 7oz (175g) vegetable fat
  • Water to mix (about 2 tbsp)
  • Beaten egg to glaze

For the Filling

  • 4oz (125g) waxy or new potatoes – cut into small cubes
  • 1 medium onion – chopped
  • 2.5oz (75g) carrots or swede – grated
  • 8oz (250g) Quorn mince
  • 500ml bottle of dark, non-bitter beer (I used Old Dairy Snow Top)
  • 1 tbsp (15ml) Worchester Sauce – or to taste
  • 1 tbsp (15mlml) whole grain mustard
  • Vegetarian Gravy Granules
  • Salt, pepper and dried herbs to taste
  • Oil for frying


Pour 175 ml of the beer into a glass to drink – you will need the other 325ml for this recipe.

Make the filling:

Fry onions until soft, add potatoes and 125ml of the beer. Bring to the boil stirring all the time, then cook over a low heat for 5 minutes. Add carrots or swede, salt & pepper, herbs, mustard, Worchester Sauce, Quorn mince and the other 200ml of beer, stir well and bring mixture to the boil, reduce heat then simmer over a low heat for 5 minutes. Add 2 tbsp gravy granules and stir (NOTE: the mixture must not be runny otherwise the pastry will end up being soggy and will not cook). Add extra granules, a few at a time and stir, until all liquid is absorbed. Put mixture to one side for at least 3 hours to cool.

Make the pastry (or cheat and buy it – you will need Shortcrust Pastry):

Rub the fat into the flour until it looks like breadcrumbs, add water, a few drops at a time and mix with a fork to combine it, once pastry is combined use your hands to roll it into a ball. Place ball of pastry in a plastic bag and put it in the fridge to ‘rest’ (this will help the pasties from cracking when cooked) for at least an hour (or make the day before and leave it in the fridge overnight).

Assemble & cook pasties:

Divide the pastry in two, roll one piece out on a floured surface to about 1/8th an inch (5mm) thick and using a plate, about 8” (20cm) across for the larger pasties or 6” (15cm) for the smaller ones, cut out circles – do the same with the other piece and re-roll/cut the off cuts until the pastry is used up. Place the cold filling in the centre of each pastry circle (do not over fill otherwise they will break open during cooking), then using a pastry brush and water brush the edges of the pastry half way round, fold over to form a semi-circle pocket and press edges together so they stick. Turn them so the edge runs across the top, push the edges to form a bendy line across the top. Place the pasties on a greased and floured baking tray, then brush with beaten egg. Place pasties in a pre-heated oven at 200ºC/400ºF/Gas 7 for 15 minutes, then reduce oven to 160ºC/325ºC/Gas 3 for a further 30 minutes or until the pastry is golden brown.

Can be served hot with gravy and vegetables, cold with a salad or as a snack on a day out.

Chef's Note: this recipe works just as well with good quality minced beef for the meat eaters!