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  • Writer's pictureLeanne Fullwood

Cheese and Vegetable Wholemeal Pasties

Another recipe centred around sneaking extra vegetables into snacks and bakes. Much like most of us, I normally have a courgette and a carrot going spare and a few potatoes kicking around in the veg basket so this recipe can pretty much be made from staple ingredients.

The ‘cornish twist’ takes a bit of time to practise and if you don’t have time for the faff of it then you can just seal the edges of the pastry with a fork (I learnt from YouTube!).

Cheese and Vegetable Pasties

Makes 18 small pasties

or 10-12 larger pasties.


For the pastry:

400g wholemeal flour

100g plain flour

190g cold grated butter

1 tsp salt

2 tsp baking powder

For the filling:

1 carrot

1 leek

1 courgette

1 medium potato

2 large clove of garlic

1 jelly chicken stock in 400ml boiling water

90g Philadelphia

140g Matire cheddar cheese

1 egg for glazing


Start with the pastry:

1- Place the flour into a bowl and add the baking powder on one side of the bowl and salt on the opposite side (salt inhibits the riskng agents of added on top of each other).

2- Add the cold grated butter to the bowl and rub into the flour using your fingertips until the mixture resembles breadcrumbs

3- Add 3-4 tablespoons of cold water and mix with your hands to bring the mix together. Add

more water if needed (a little at a time) until all the flour is combined. dont overwork the dough but remember yohcan add more water but can’t remove it if the mix is too wet!

4- Wrap in clingfilm and place into the fridge to rest for 30-60 minutes.

Now the filling:

5- Dice the carrot, courgette and potato to 1cm chunks (try to get them all even sized) And slice the leeks.

6- Place into a deep frying pan or non-stick sauce pan and lightly fry in 2 tbsp rapeseed or coconut oil for 3-4 minutes.

7- Add the garlic and herbs and fry for another minute.

8- Reduce the heat and add the hot stock. Simmer for 6-8 minutes until the vegetables start to soften. If the stock starts to be absorbed, add a little more water.

9- Remove from the heat and stir in the cream cheese and grated cheddar until fully combined. Pour until a cold dish and allow to cool. Don’t worry if the mixture is runny at this point- as it cools it will thicken.

10- Pre-heat the oven to 200*C.

11- When the pastry is rested, remove from the fridge and roll out onto a floured surface to 2mm thickness. Use a 12cm cutter for the mini pasties or a small side plate for larger sizes to cut out discs of pastry.

12- Before filling, I run my fingers around the edges to flatten the edges a little more to stop the folded edge being too thick when finished.

13- Place a spoonful of mixture onto one side of the disc of pastry. Don’t over fill it!

14- Brush the edge with beaten egg and fold over the opposite side of the pastry. Seal using your fingers and thumb (a Cornish twist if you want to have a go!) or use a fork to press the edges down and seal.

15- Place onto a non stick baking tray, leaving space between each pasty. Brush thoroughly with beaten egg.

16- Bake for 20-25 minutes (mini pasties) or 25-30 minutes if larger size until golden brown and the pastry is crisp (no soggy bottom!).

Now enjoy!! These will keep in an airtight container for 3-4 days for plenty of snacking!

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