Vegetable Pasties (GF)
Recipe type: Pasties, Vegetarian, Vegan, Gluten Free
Prep time: 
Cook time: 
Total time: 
Serves: Serves: 4
  • 2 sheets gluten free savoury puff pastry*, thawed
  • 1 Tbsp coconut oil
  • 1 small-medium purple onion, peeled and diced
  • 2 cloves garlic, peeled and minced
  • 1 small knob (1/2 tsp) fresh ginger, peeled and grated
  • ⅓ cup frozen peas, thawed
  • 1 small carrot, grated
  • 1 small zucchini, trimmed and grated
  • Salt and pepper, to taste
  • 1 Tbsp egg white wash** or 1 Tbsp milk
  1. Filling
  2. Preheat oven to 200°C (390°F). Line a large baking tray with parchment paper. Set aside.
  3. If puff pastry is frozen, place on the kitchen sink to thaw out whilst you make the filling.
  4. Melt coconut oil in a medium sized pot over high heat.
  5. Add diced onion and sauté until translucent.
  6. Stir through minced garlic and grated ginger. Cook for a further 2 minutes. Stirring.
  7. Stir through peas and cook for 1 minute on medium-high.
  8. Add grated carrot, mix well.
  9. Stir through grated zucchini, mix well.
  10. Season with salt and pepper.
  11. Cook mixture for a further 1 minute and remove from heat.
  12. Pasties
  13. Slice each pastry sheet diagonally to create 2 large triangle pieces.
  14. Place approx. ¼ cup of the filling on the middle of each pastry triangle. Spreading it out slightly towards one of the bottom triangle points.
  15. Pick up the opposite bottom point of the longer side of the triangle and fold it over the filling to match it up with the other end. This will create a smaller triangle.
  16. Press down all sides with a fork to seal the pastry together. Place on prepared tray.
  17. Prick the top of each pastry with the fork.
  18. Brush a light layer of either egg white wash or milk over each pastry to help them brown.
  19. Bake for 20-30 minutes or until pastries are lovely and golden.
  20. Remove and serve immediately.
  21. Enjoy!
Store leftovers in an airtight container, refrigerated, for 3-4 days.
*I buy my savoury puff pastry from my local health food store. This is the brand that I use.
**I buy egg white wash in a carton. Or you can use milk to help the pastries brown whilst cooking.
Recipe by Wholesome Patisserie at