Vegan root vegetable pasties

Name: Vegan root vegetable pasties
Total time: 1 h 20 min
Cuisine: British
Ingredients: 500g plain flour; 250g dairy free spread; 120ml cold water; 250g potatoes, peeled and diced small; 200g swede, peeled and diced small; 1 carrot, diced small; 1 onion, finely chopped; 1 tbsp vegan Worcestershire sauce; 2 tbsp oat milk, to glaze

Peppery swede, potato and carrot in a flaky dairy free pastry, a hearty pasty with no meat at all.

Time1 hr 20
LevelMedium
Costabout £0.41 a head
Oven190°C (170°C fan)

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

4 servings

Ingredients

Tick what you need to buy. It goes on your shopping list.

500 gplain flour
250 gdairy free spread
120 mlcold water
250 gpotatoespeeled and diced small
200 gswedepeeled and diced small
1carrotdiced small
1onionfinely chopped
1 tbspvegan Worcestershire sauce
2 tbspoat milkto glaze

Method

1
Rub the dairy free spread into the flour with a pinch of salt. Add the water and bring to a dough. Chill for 30 minutes.
30 min
2
Mix the potato, swede, carrot and onion with the Worcestershire sauce, salt and plenty of pepper.
3
Heat the oven to 190°C (170°C fan). Divide the pastry into 4 and roll each into a 22cm circle.
4
Pile the filling on one half of each circle, wet the edge with water, fold over and crimp.
5
Place on a lined tray, brush with oat milk and cut a slit in the top.
6
Bake for 50 minutes until deep golden. Cool for 10 minutes.
50 min

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.