Flavour Packed Veggie Pastie


So, so versatile…. Perfect for a packed picnic, afternoon-tea or a lunch. Include chicken and it makes a delicious dinner time meal with salad. Freeze uncooked in a sealed container they are perfect for unexpected guests. Throw them in the oven along with some tiropitakia ( cheese puffs) and you have home-made warm finger food. The Tiropitakia  are also on the blog.

Ready made Puff pastry has its place in the busy household and who are we to snub the element of convenience when they are made so well.

Makes 6 large slices

Prep: 30mins

Cooking Time: 25-30mins



2 sheets puff pastry ( pampas is used here )

1 medium carrot, chopped

1/2 zucchini or 1/2 cauliflower choose your vegetable

1/2 cup frozen peas

1/2 Portobello mushroom

1 potato chopped

1 red onion chopped finely

2 tbspns milk

1 egg yolk lightly beaten for brushing on pastry

1 whole egg

1 tbspn ground coriander

1 tbspn ground cumin

1 tbspn sesame seeds

1/2 tspn yellow curry powder

2 tbspns pure olive oil

Pinch of salt and pepper


Pre-heat oven to 180 degree Celsius

Place greaseproof paper onto large baking tray

Chop vegetables 1/2 cm  apx in diameter.

Steam Vegetables in microwave for 1 min depending on your microwave strength. You can boil but the vegetables  should still be firm.

Lightly brown sesame seeds on the pan with no oil. Reserve.

Heat olive oil and add onions.

Add spices, seasame seeds and stir. Adding onto pan releases the flavour .

Add vegetables, chopped mushrooms and stir. Remove from heat and allow to cool a little. Beat wholenegg and milk. Add into Vegetable mixture. Add an extra lesson of milk if it looks a little dry. Your vegetables should release some liquid depending on how much you cooked them earlier.

Place the thawed piece of puff pastry onto prepared baking dish.

Add  all your ingredients into centre of pastry sheet allowing 5 cm from each side. Baste the sides with egg yolk. Lay the second piece of puff pastry and make parallel slits not too close and not all the way across.

Carefully place the sheet of puff pastry over the top of vegetable mixture fold the sides a li5le and with a fork press the sides to seal completly.

Baste top of sheet with remaining egg.


Bake for 25-30 mins or until the pastry has a golden colour and has expanded.

Remove from oven and serve.

Flavour loaded Veggie tart


3 Comments Add yours

  1. Hamdzinski says:


    1. Thank you it sure was… 😊

  2. kmuccigrosso says:

    As with mine, this looks amazing!!! Puff pastry does make everything better❤️

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