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Mediterranean veggie pasties recipe

1 rating

Give a classic British pasty a Mediterranean spin with this veggie pasties recipe. Buttery shortcrust pastry is filled with courgettes, peppers and red onion in a simple herby tomato sauce for an easy savoury bake. See method

Serves 4
10 mins to prepare and 35 mins to cook
575 calories / serving

Ingredients

1 tbsp olive oil
350g courgettes, quartered lengthways and sliced
2 peppers, deseeded and sliced
1 red onion, finely sliced
2 garlic cloves, crushed
3 tbsp tomato purée
10g thyme, leaves picked
1 tsp dried oregano
25g grated pecorino
375g shortcrust pastry
2 tbsp milk, to glaze
1/3 round lettuce, leaves torn

If you don't have courgettes, try using aubergine

Each serving contains

Energy
2400kj
575kcal 29%
Fat
35g 50%
Saturates
13g 67%
Sugars
10g 11%
Salt
0.7g 12%

of the reference intake
Carbohydrate 54g Protein 11g Fibre 4.7g

Method

Heat the oil in a frying pan over a medium-high heat and fry the courgettes, peppers and onions for 8-10 mins until softened. Whisk the tomato purée, thyme and oregano with 3 tbsp boiling water until smooth. Pour into the pan and cook for 1-2 mins until the sauce coats the vegetables. Stir in the pecorino, remove from the heat, and transfer to a plate. Spread out and leave to cool for 10 mins.
Heat the oven to gas 6, 200°C, fan 180°C. Unravel the pastry and cut into 4 rectangles, then place on a baking tray lined with baking paper, making sure to space them apart. Add 2-3 heaped tbsp of the vegetable filling to one side of each rectangle, leaving a 1cm border. You may have more filling than you need, see tip.
Brush the borders with milk and pull over the other side of the pastry to cover the veg. Use a fork to seal the three sides together. Glaze with a little more milk, then bake for 25 mins until golden and crisp. Serve with the lettuce.

Cook's tip: Any leftover filling can be added to pasta as a simple salad or serve with couscous for a quick lunch.

See more Vegetarian recipes