Wartime Vegetable Pasty: A Frugal and Filling Treat

During World War II, rationing changed the way people cooked. Despite the limitations, homemakers got creative, turning simple ingredients into hearty, satisfying meals. The Vegetable Pasty is one such creation – a humble dish that blends resourcefulness with comfort.

Perfect for a quick snack or a wholesome meal, this pasty will transport you back to a time when every scrap of food mattered.

History

The Vegetable Pasty rose to popularity during World War II in Britain as rationing pushed cooks to stretch limited ingredients. With meat scarce and expensive, vegetables like potatoes, turnips, and carrots became the stars of the show.

The pastry itself was often made with “National Flour,” a wholemeal flour introduced to maximize resources. These pasties were portable, economical, and hearty, making them a staple for families and workers alike.

Equipments

• Large mixing bowl (I love this mixing bowl set)
• Rolling pin
• Baking tray
• Pastry cutter or knife (Chefs envy this knife set)
• Small saucepan (this is the FATHER of all saucepans!)
• Fork (for crimping the edges)
• Parchment paper

Ingredients

For the pastry:

• 2 cups wholemeal flour (or all-purpose flour if unavailable)
• 1/2 teaspoon salt
• 1/3 cup lard or margarine (ration-friendly substitute)
• 4-5 tablespoons cold water

For the filling:

• 1 cup diced potatoes (peeled)
• 1/2 cup diced carrots
• 1/2 cup diced turnips or swede
• 1 small onion, finely chopped
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon dried thyme (optional, if available)
• 1 tablespoon butter or margarine (for sautéing)

Instructions

Step 1: Prepare the pastry

1. Combine dry ingredients: In a large mixing bowl, combine the flour and salt.
2. Incorporate the fat: Rub in the lard or margarine with your fingers until the mixture resembles breadcrumbs.
3. Add water: Gradually add cold water, one tablespoon at a time, until the dough comes together. Wrap the dough in a clean cloth or plastic wrap and let it rest while you prepare the filling.

Step 2: Cook the filling

1. Prepare vegetables: Dice the potatoes, carrots, and turnips into small cubes for even cooking.
2. Sauté the onion: In a small saucepan, melt the butter and sauté the chopped onion until translucent.
3. Combine ingredients: Add the diced vegetables to the pan. Season with salt, pepper, and thyme. Cook for 5-7 minutes, stirring occasionally, until slightly softened. Remove from heat and allow the filling to cool slightly.

Step 3: Assemble the pasties

1. Roll out the dough: On a floured surface, roll the pastry dough to about 1/8-inch thickness. Cut into 6-inch circles (use a plate or bowl as a guide).
2. Add the filling: Place a generous scoop of the vegetable filling in the center of each circle, leaving space at the edges.
3. Seal the pasties: Fold the dough over the filling to create a semi-circle. Crimp the edges with a fork to seal.
4. Prepare for baking: Place the pasties on a parchment-lined baking tray. Prick the tops with a fork to allow steam to escape.

Step 4: Bake the pasties

1. Bake: Preheat your oven to 375°F (190°C). Bake the pasties for 20-25 minutes, or until the pastry is golden brown.
2. Cool and serve: Allow the pasties to cool slightly before serving. They’re delicious warm or at room temperature!

Special Notes

• These pasties are versatile! You can substitute vegetables based on availability. Parsnips, leeks, or cabbage work wonderfully.
• For a more authentic wartime experience, use National Flour or wholemeal flour.
• If you’re short on fat, a little milk brushed on the dough will help create a golden crust.
• These pasties store well! Refrigerate leftovers and reheat in the oven for 10 minutes.

Nutrition

Nutrient	Amount per Pasty
Calories	220
Protein	4g
Carbohydrates	32g
Fat	8g
Fiber	4g
Sodium	310mg