Veggie Pasties | Jamie Oliver’s Meat-Free Meals

The pastie, a classic British staple, and a delicious combination of crispy flaky pastry with a hearty juicy filling. This time, I’m going to try and show you how to swap out the usual meaty filling for a flavour-packed mushroom combo! Using an assortment of chanterelles, oyster mushrooms, shiitake mushrooms, and even a massive king oyster mushroom (use whatever you have to hand), you’ll get a burst of different flavours and textures. Perfect filler for this gorgeous, golden pasty!

Check out the full recipe and more here: https://www.jamieoliver.com/recipes/mushroom-recipes/my-veggie-pasties/

This segment originally aired on Channel 4 as part of “Jamie’s meat Free Meals” (2019). Catch up on Jamie shows at www.channel4.com

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I really want to share something very classic very British with you guys and I want to go big on mushrooms and that is with the great pasty I may be swapping out the steak but with clever cooking we can get hearty Vibes guaranteed so I’ve got 500 G of mushrooms here we’ve got the shitake mushroom beautiful flavor lots of vitamin D we’ve got the oyster mushroom you got the nice Chantell gorgeous flavor really delicate and then here we’ve got the king oyster look at that fill absolutely brilliant so by getting a variety of mushrooms you’re going to get a variety of flavor and by crushing tearing you’re going to get different textures and then the next process transforms it again mushrooms are largely water so we’re going to over season right and when you leave it for like half an hour that transforms the texture let the salt pull the moisture from the mushrooms and get going on some super crumbly short crust pastry it’s very very simple the old classic recipe of half fat to flour so 500 G of strong flour I’m going to make a well in the Middle season it with a little salt and then we’re going to use 250 g of good quality butter just chop it up into a little dice just keep moving it moving it really rub your thumb and your four fingers together and after about 2 minutes you’ll see it just kind of going into a nice yellow flour add 200 mls of cold water knead gently into a bowl then wrap and chill for an hour now for the filling peel and chop 200 g of SED one onion and 400 G of potatoes The Filling is going to cook at exactly the same time as the pastry so therefore pound coin thickness is our guide and mouths siiz pieces generously season with pepper plus a pinch of dried rosemary and Make Way for our Mighty mushrooms grab little handful like this and just squeeze it and that is where most of that salt will go but it’s done its job it’s developed flavor but most importantly completely different texture it’s going to be incredible mix with the rest of the root veg and your feeling is done now we can roll out the pastry divide the dough into eight portions then roll into roughly 20 cm rounds they’re never perfect and I kind of like that so the imperfect is perfect place the veggies on one half leaving a gap at the edge then brush with sticky egg wash and fold over and what I like to do is take your pastry to the edge simply push it over and thumb it then take it over and thumb it it really is not technical at all the egg wash will just finish it it will go so golden and a little bit shiny beautiful this recipe makes eight delicious pasties so I’ll pop four in the freezer and save them for a rainy day and cook the rest now for 40 minutes at 180° C which is 350 F so let’s have a look that my friends is beautiful it smells amazing just let them cool down for a little bit and in that time we’re going to make a really delicious salad to have with it if you think about the panda pit those different spikes of Chutney and flavors we can do that too so red wine vinegar good extra verion olive oil and a little salt and pepper and then a nice crunchy green apple a nice sweet red apple slice into Mach sticks and dress along with a good bunch of water Cris the simplest salad in the world but utterly delicious serve a watch with your gorgeous golden pasty then hit it up with an absolute spludge of English mustard come on rip it open oh yes hot and steamy and if you look into this you know you can see the amazing flaky pastry you can see how the veggies have absolutely cooked into each other and yes we’ve remove the beef but the mushrooms are really really amazing take a little salad just get it in there let’s have a little bit of the English mustard come on what and get amongst it [Music] oh my Lord you homemade beauty I’m telling you that is delicious the freshness of the Apple water Cresent dressing is so good with the savoriness of the veg the mushrooms have got this incredible texture it’s just perfect