Baked Irish Pasties with Rustic Root Vegetable Filling
Flaky hand-held pastries filled with seasoned potatoes and vegetables, baked until golden and crisp.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 6 pasties 1x
Ingredients
Scale
2 1/2 cups all-purpose flour
1 teaspoon salt
1 cup cold unsalted butter, cubed
6–8 tablespoons cold water
1 tablespoon olive oil or butter
1 cup diced potatoes
1/2 cup diced carrots
1/2 cup finely chopped onion
1 teaspoon fresh thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1 egg, beaten for egg wash
Instructions
- Combine flour and salt, then cut in cold butter until crumbly.
- Add cold water gradually to form dough and chill 30 minutes.
- Sauté vegetables in oil for 5–7 minutes, then cool.
- Roll dough to 1/8-inch thickness and cut into circles.
- Fill one half of each circle and fold over.
- Crimp edges, brush with egg wash, and cut small slits.
- Bake at 400°F for 25–30 minutes until golden.
Notes
Keep dough cold for best flakiness. Cool filling before assembling. Reheat leftovers in the oven to maintain crisp texture.