It’s always the ‘everything but the kitchen sink‘ situations that yield THE BEST recipes! I’ve wanted to attempt a veggie pasty for about 8 months and alas, tonight was the night for success on the first try. A little background on what exactly a pasty is, in case anyone is unfamiliar (like I was!):
Origin: Believed to date back to a Medieval French era, the English word “pasty” describes a hand held pie traditionally filled with meat, potatoes, vegetables and/or cheese. Fast forward to the Upper Michigan mining days, a pasty was indeed an energy filled pocket pie, and a common item in a miner’s lunch. The pasty traveled well and was an easy way to cram in lots of calories for energy throughout their long work day. Today the UP hosts numerous pasty spots, all competing for ‘The Best Pasty in da UP’ title. Pasty Central won this year (2016), with Muldoon’s Pasties in a close second.
My first experience eating a pasty was at Muldoon’s, which is sort of near Pictured Rocks. We lived there shortly over the summer, and with very little vegan or vegetarian options to eat, lets just stay we put a dent in Muldoon’s veggie pasty orders this summer. Not all pasty shops offer a veg-friendly option, so instead of wishfully waiting for someone to add it to their menu I decided to set out on my own vegan pasty attempt.
This recipe creation happened to fall at the end of my grocery week. Ingredients were scarce, and in the midst of a 2 foot snow storm I decided to whip something up with what I had. I browsed my cupboards and realized I had just about everything to take a shot at the recipe. Thank goodness, because they turned out BOMB and will definitely be joining the meal rotation. Who knows, maybe one year I’ll hold ‘The Best Pasty in da UP’ title, he he.
Vegan Veggie Pasty
(Makes 3 pasties)
*Remember- you can use any of your favorite veggies in a pasty, this is just what I had!*
*Optional: I threw in a few Field Roast Sausages for protein, but you could use any imitation meat, bean, legume, or omit completely*
1 cup flour (I used whole wheat)
1 teaspoon salt
1/4 cup olive oil
1/2 cup ice cold water
any spices you like (I used a pinch of rosemary & sage)
Directions: Stir ingredients together until all flour is absorbed. Form a dough ball, cover, and set in fridge while you cook the filling. When ready, separate dough into 3 parts and and roll them into flat circles.
1 onion, diced
1 head of broccoli (frozen would work too!)
2-3 potatoes, diced
3 large carrots, peeled and diced
handful of cherry tomatoes
handful of mushrooms
2 tablespoons of water
2 tablespoons olive oil
spices: garlic, rosemary, sage, turmeric, oregano, salt, pepper,
Directions: Preheat oven to 400 degrees. In a medium size pan, heat olive oil and saute onions and garlic for 5 minutes (you could use cloves or powder). Add water, olive oil, potatoes, carrots, mushrooms, tomatoes, and broccoli. Add desired spices and optional meatless protein, and cook together for 15 minutes.
With your dough rolled out flat, scoop the filling into the middle, and fold sides. Use a floured spatula to transport pasty onto baking sheet (line with parchment or use oil for non-stick.) Bake on 400 for 35-40 minutes, or until golden brown. Enjoy!
Serving suggestions: Tonight I made a veggie noodle soup for our side, but when I have more ingredients will serve with coleslaw.
**Please Note: This is a cruelty free meal and was made entirely without animal products. Enjoy guilt free!**