Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 large carrots, diced
- 2 large potatoes, diced
- 1 large red bell pepper, diced
- 1 cup frozen peas
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 1 cup vegetable broth
- 2 tablespoons chopped fresh parsley
- Salt and pepper, to taste
- 2 sheets puff pastry, thawed
Special Equipment Needed:
- Large skillet
- Rolling pin
- Baking sheet
Step-by-Step Instructions:
1. Preheat oven to 375°F.
2. Heat olive oil in a large skillet over medium heat. Add onion and garlic and cook, stirring occasionally, until softened, about 5 minutes.
3. Add carrots, potatoes, bell pepper, and peas and cook, stirring occasionally, until vegetables are tender, about 10 minutes.
4. Stir in thyme, oregano, and flour and cook for 1 minute.
5. Add butter and vegetable broth and bring to a simmer. Simmer until sauce has thickened, about 5 minutes.
6. Remove from heat and stir in parsley. Season with salt and pepper, to taste.
7. Unfold puff pastry sheets onto a lightly floured surface. Roll out each sheet to a 12-inch square.
8. Divide filling between the two sheets of puff pastry, placing it in the center of each sheet.
9. Fold the edges of the puff pastry up and over the filling, pinching the edges together to seal.
10. Place pasties on a baking sheet and bake for 20-25 minutes, or until golden brown.
Time:
Preparation Time: 15 minutes
Cooking Time: 35 minutes
Temperature: 375°F
Serving Size: 2
Nutritional Information:
Calories: 545
Fat: 28g
Carbohydrates: 59g
Protein: 10g
Substitutions for Ingredients
- Olive oil can be substituted with any other cooking oil.
- Any type of onion can be used.
- Any type of potato can be used.
- Any type of bell pepper can be used.
- Frozen peas can be substituted with fresh or canned peas.
- Dried thyme and oregano can be substituted with any other dried herbs.
- All-purpose flour can be substituted with whole wheat flour.
- Butter can be substituted with margarine or vegan butter.
- Vegetable broth can be substituted with chicken broth or water.
- Fresh parsley can be substituted with dried parsley.
Variations:
- Other vegetables can be added, such as mushrooms, zucchini, or corn.
- Cheese can be added to the filling for extra flavor.
- The puff pastry can be replaced with pie crust.
Tips and Tricks:
- Make sure to seal the edges of the puff pastry well to prevent the filling from leaking out.
- The filling can be made ahead of time and stored in the refrigerator for up to 3 days.
Storage Instructions:
The pasties can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
The pasties can be reheated in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation Ideas:
The pasties can be served with a side of ketchup or your favorite dipping sauce.
Garnishes:
The pasties can be garnished with chopped parsley or grated cheese.
Pairings:
The pasties can be served with a side salad or roasted vegetables.
Suggested Side Dishes:
The pasties can be served with mashed potatoes, roasted potatoes, or a side of steamed vegetables.
Troubleshooting Advice:
- If the puff pastry is too dry, add a few drops of water to moisten it.
- If the filling is too dry, add a few tablespoons of broth or water to moisten it.
Food Safety Advice:
- Make sure to cook the vegetables thoroughly before adding them to the puff pastry.
- Make sure to store the pasties in an airtight container in the refrigerator.
Food History:
The pasty is a traditional British dish that dates back to the 13th century. It was originally made with beef, but over time, the recipe has evolved to include a variety of vegetables.
Flavor Profiles:
This dish has a savory flavor with hints of herbs and vegetables.
Serving Suggestions:
The pasties can be served as an appetizer or as a main course.
Related Categories
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Region: British