Vegetarian Pasties by The Hairy Bikers

  • Total Time

    1h 20m
    • Prep Time

    • Bake Time

  • Serves


  • Skill Level

  • Dietary Needs

    • Gluten free
    • Nut free
    • Vegetarian
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This delicious vegetable pasties recipe is by The Hairy Bikers and features in their book The Hairy Dieters Go Veggie.

"Pies and pasties are what we’re all about and we’re never far from one – even when on a diet. Thankfully, our special potato pastry makes a pasty possible. These make a great dish for a picnic – or to take to work and enjoy watching the envy on your colleagues’ faces. Bloomin’ brilliant." (The Hairy Bikers)

For the Potato Pastry recipe search "Potato Pastry" on our homepage.


  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.

  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.

    • 100g Celeriac (Finely Chopped)
    • 100g Swede (Finely Chopped)
    • 1 Small Onion (Finely Chopped)
    • 50g Cheddar Cheese (Reduced Fat, Grated)
    • 1 tsp Mushroom Ketchup
    • ½ tsp Dried Sage
    • Pinch of Sea Salt
    • Pinch of Black Pepper (Freshly Ground)
  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.

    • 1 Egg (Beaten, for sealing & glazing)
  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.

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