Spiced Vegetable Pasties

A classic recipe with a smokey twist of paprika & turmeric. The traditional pastie never tasted so good!

Prep time: 15 minutes
Cook time: 30 – 35 minutes or until golden
Serves: 4


  • 1 tablespoon olive oil
  • 1 brown onion, diced
  • 1 clove garlic, crushed
  • 1/2 teaspoon fresh ginger, crushed
  • 2 medium carrots, peeled & chopped
  • 1 medium parsnip, peeled & chopped
  • 1 large sweet potato, peeled & chopped
  • 1/2 turnip, peeled & chopped
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground turmeric
  • Salt & pepper to taste
  • 2 sheets Pampus puff pastry, defrosted
  • 3 tablespoons almond milk


  1. Preheat oven to 180 degrees celsius, fan forced.
  2. Prepare a baking tray with paper.
  3. Heat a large fry pan with the olive oil. Add garlic, ginger & onion.
  4. Combine carrots, parsnip, sweet potato & turnip in the frypan. Cook slowly, for 3 -5 minutes then add the paprika & turmeric. Season with salt & pepper. You just want par cook the vegetables so that they’re slightly softened before going in the oven.
  5. Remove vegetable mix from the heat & let it cool slightly. Divide mixture between the 2 sheets of pastry, fold up & seal at the ends.
  6. Brush with almond milk & place straight on a tray & into the oven. Don’t let the pasties sit on the bench, otherwise the pastry will soften too much from the heat of the vegetables.
  7. Cook for 30 minutes or until golden brown.
  8. Serve hot with tomato relish.

This recipe can easily be made gluten-free by adjusting the pastry.


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