For my school food technology project I had to cook cheese & onion pasties but I couldn’t make them as I’m allergic to milk. So I decided to make these roasted vegetable pasties instead, which were absolutely delicious! You can try them if you like! You can even use proper butter if dairy is not a problem for you!  You can make these pasties with your favourite home-made or jarred grilled/baked vegetables – I used leftover grilled red pepper, onion and sweet potatoes.

You’ll need:

• 100g plain flour
• 50g dairy-free margarine
• Cold water
• ½ cup chopped grilled vegetables
• 1 egg (optional)

How to make the pasties:

1. Preheat the oven to 180°Celsius°C.
2. Finely chop the grilled baked vegetables.
3. Make the shortcrust pastry: sift the flour into the bowl then rub the margarine into it using your fingers until it resembles breadcrumbs. Add 2-3 Tbsps of cold water and mix together to form a firm, smooth dough.
4. Roll out the pastry into a 3mm thick, large square on a lightly floured surface.
5. Cut the square into 4 smaller quarters using a palette knife. Spoon some filling in the middle of each square. Fold over each pasty and pinch them together all the way along with your fingers.
6. If using the egg, brush the edges of the pastry with the beaten egg and transfer them onto the baking tray. Brush the top with the egg, if used, and bake for 20 minutes until golden brown.

​Tips

• If you use dairy-free spread/margarine and no egg these pasties are vegan!
• You can add some fresh herbs or a spoonful of sauces to your filling (like pesto or pizza sauce).