Aromatic Vegetable Pasties with Yogurt Pastry

Preparation info
  • Makes


    • Difficulty


Appears in
Almost Vegetarian Cookbook

By Josceline Dimbleby

Published 1999

  • About

These pasties are especially good for picnics. The pastry is light and crispy and the pasties can be eaten cold (but not chilled), although they are nicest warm. Use red onions if available.


For the filling

  • 15g (½oz) butter
  • 2 tablespoons olive oil


To make the filling, melt the butter and oil in a large frying pan over a medium heat. Add the onions and garlic, and cook for a few minutes, stirring occasionally until the onions begin to soften. Add the potatoes and cook for 5–7 minutes, stirring occasionally, until they are just soft. Stir in the spices and cook for one minute; then remove from the heat. Add the petits pois.Turn the mixture