Vegetarian pasty pot pie

Vegetarian pasty pot pie

Do you love veggie pies and pasties?

This recipe is perfect for you because it is a vegetarian pot pie version of a traditional Cornish pasty. Veggie pasty flavours mixed with a creamy peppercorn sauce in a classic pot pie.

The pie is full of wholesome root vegetables and is a delicious dinner recipe that is easy to prepare.

The use of swede and turnip in this dish adds an extra level of pepperiness to complement the creaminess of the potatoes and cream.

Taste of a pasty in a pie

The filling is a mixture of onion, diced potato, swede and turnip with the added heat of green peppercorns. With a dash of cream mixed in and a topping of crispy puff pastry, this pie would be great to serve at a dinner party or as quick weeknight dinner.

I use canned green peppercorns in this dish (which you can buy from most supermarkets). You will be surprised by how spicy these pies are – the tinned green peppercorns really pack in some heat. If you can’t buy green peppercorns, add plenty of cracked black pepper to the recipe instead.

You should make a vegetarian pasty pot pie because it is:

  • A flavourful and creamy vegetable pie with a crisp pastry top.
  • Budget-friendly: the root vegetables in this recipe are inexpensive to buy.
  • Freezer-friendly: prepare the pie filling in advance and freeze it until you need it.
  • Quick and easy: simple to prepare and uses store-bought frozen puff pastry for added convenience.

Pasty pot pie’s main ingredients:

  • Puff pastry
  • Potato, swede, turnip
  • Green peppercorns
  • Cream

Tips for busy cooks

You can make the pie filling in advance and keep it in the fridge or freezer until needed.

Use sweet potato and pumpkin if you can’t get swede & turnip.

Serving suggestions:

  1. Midweek dinner: with steamed veggies.
  2. Weekend lunch: with stir-fried garlic green beans.
  3. Dinner party: with roasted cauliflower and baby peas.

A creamy vegetable pie that tastes like a pasty

Hearty root vegetables, cream and green peppercorns topped with golden puff pastry.

What side dish do you think would go well with this vegetarian pasty pot pie?

Let me know by leaving a comment and a recipe rating below – I’d love to hear from you.

Do you like the pasty flavours of this pie? You should make my Cornish-style vegetable pasties next.

Vegetarian pasty pot pie

A vegetarian pot pie with pasty flavours. Root vegetables, green peppercorns and cream topped with golden puff pastry. A quick and delicious dinner recipe.
Meal Type Dinner, Lunch
Cuisine British-Inspired
Keyword Pot pie, Vegetarian
Total Time 55 minutes
Servings 4 Pies
Author Veg Coast Cook

Ingredients

Pastry disc

  • 1 sheet store-bought puff pastry approx. 150 g

Filling

  • ½ tsp olive oil plus extra for greasing ramekins
  • 1 large brown onion chopped
  • 125 g potato peeled & diced into 1cm cubes
  • 100 g swede peeled & diced into 1cm cubes
  • 50 g turnip peeled & diced into 1cm cubes
  • 55 g can green peppercorns drained
  • 80 ml cold water
  • 100 ml cream
  • Salt and pepper

Glaze

  • 50 ml milk

Instructions

  1. Preheat oven to 200°C fan. Grease four 9cm diameter ramekins with some of the olive oil. Line a baking tray with greaseproof paper.

  2. Pastry disc: remove store-bought puff pastry from freezer. Cut out four discs that are 1cm wider than the top of the ramekins. Chill discs in fridge on lined baking tray while you make the filling.
  3. Filling: lightly fry onion in half a teaspoon of oil in a small frying pan for 5 minutes and remove from heat. Bring a medium saucepan of water up to boil and add potato, swede and turnip. Turn down the heat and simmer for 4 minutes. Drain and combine the partially cooked vegetables with the fried onion in a large bowl. Mix in green peppercorns, cold water and cream. Season well with salt and pepper. Divide filling mixture into four greased ramekins.
  4. Top each of the filled ramekins with a pastry disc, tucking in and crimping the edges and make a small slit with a knife in the top of the pastry disc to allow steam to escape while cooking.

  5. Brush each pie top with milk. Bake pies in the oven for 25 minutes or until the pastry is golden brown. Remove from oven and serve hot.
  6. To serve: leave the pie in the ramekin and serve with steamed vegetables.


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