White Sauce Vegetable Pasties

Serves 6 - 8

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White Sauce Vegetable Pasties

A delicious snack, great for parties and social gatherings. Can be served hot or cold.


  • 1/2 cup potato, diced into small cubes (1 medium potato)
  • 1/3 cup diced carrot (1 medium carrot)
  • 1/3 cup peas
  • 1/3 cup corn
  • 1/3 cup green beans, cut into 1cm lengths
  • 1/3 cup cauliflower, cut right near the top and chopped into small pieces
  • 1/3 cup broccoli, cut right near the top and chopped into small pieces
  • 1/3 cup tinned 4 bean mix
  • 2/3 tsp salt
White Sauce
  • 1/4 cup flour
  • 1/4 cup Nuttelex
  • 3/4 cups soy milk
  • 1/8 cup water
  • 1/4 tsp salt
  • 1/2 onion, finely chopped
  • Pinch pepper
  • 450g (3 cups) flour
  • 190g (3/4 cup) Nuttelex (or other dairy free spread)
  • 1/2 cup water
  • 1/2 cup soy milk
  • 1 1/2 tsp salt


  1. Sift the flour and salt into a mixing bowl, then form a well in the centre
  2. Heat soy milk, water, and Nuttelex in a saucepan until the butter is dissolved and the liquid begins to boil
  3. Remove from heat and pour boiling liquid into the well in the flour
  4. Mix with a wooden spoon, until the dough no longer sticks to the mixing bowl and is an even consistency
  5. Remove from bowl, wrap in baking paper, and leave on bench for minimum 30 minutes (but needs to be used before it fully cools).
  6. Steam the vegetables (except the 4 bean mix) until cooked, then remove from heat and mix in the beans. Add 1 1/2 teaspoons of salt
  7. Heat oven to 180C
  8. Heat Nuttelex in a pan using a low heat until soft, then combine with flour and onion, stirring constantly
  9. After a few minutes, gradually add soy milk and water, mixing thoroughly to avoid lumps in the sauce
  10. Add pepper to taste
  11. Continue to stir until sauce thickens, then remove from heat and add to vegetables
  12. Flatten pieces of pastry out until they are about the size of a saucer and 5mm thick (approx)
  13. Put a small amount of the vegetables into the centre, fold the pastry over to seal it and press down on the edges
  14. Using a pair of scissors, cut a couple of vents in the top of the pastry to allow the steam to escape
  15. Place on a baking tray covered in baking paper, and put into oven
  16. Bake for 45-60 minutes, or until the pastry turns a light brown
  17. Remove from oven, and allow to cool


Recipe with thanks to Chris Bennett

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