Vegetable Irish Pasties Recipe with Potatoes, Carrots, and Peas
Vegetable Irish Pasties are hearty hand-held pastries filled with diced potatoes, carrots, onions, and cabbage, wrapped in a flaky shortcrust and baked until golden.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 large pasties 1x
Ingredients
2 1/2 cups all-purpose flour
1 teaspoon salt
1 cup cold unsalted butter, cubed
6 to 8 tablespoons chilled water
2 medium Yukon Gold potatoes, peeled and finely diced
1 large carrot, finely diced
1 small onion, finely diced
1 cup finely shredded green cabbage
2 tablespoons butter, cut into small pieces
1 tablespoon chopped fresh thyme or parsley
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 egg, beaten for brushing
Instructions
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In a bowl, combine flour and salt. Rub in cold butter until crumbly.
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Add chilled water gradually until a dough forms. Shape into a disc and chill for 30 minutes.
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Preheat oven to 400°F 200°C and line a baking sheet with parchment.
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In a separate bowl, mix potatoes, carrot, onion, cabbage, herbs, salt, and pepper.
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Divide dough into portions and roll each into an 8-inch circle.
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Spoon filling onto one half of each circle and dot with small pieces of butter.
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Fold dough over filling, seal edges, and crimp. Cut a small vent on top.
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Brush with beaten egg and bake for 35 to 45 minutes until golden and tender inside.
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Cool slightly before serving.
Notes
Dice vegetables evenly for consistent cooking.
Keep pastry cold before baking for a crisp crust.
Pasties can be frozen before or after baking.