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  • Writer's pictureDavid

Root Veg Pasty

A simple, flavoursome filling encased in ready-made shortcrust pastry.

Celeriac, swede & carrots, cooked for ages as they absorb the rich, sharp and hot flavours in this warming, comforting and eminently satisfying pasty.

The only non-vegan item is the milk or egg for glazing, but oat milk will do just as well.

Ye cannae whack a pie!



half a neep (swede/turnip/rutabaga)

celeriac - or sweet potato would do, but they might collapse a bit



mustard - which kind depends on your preference; I like Dijon in this

cider vinegar

ground cloves, chilli powder, dried sage, pepper


Watch the video


  • Peel the celeriac and neep, scrub the carrots

  • Dice into small cubes, roughly the same size

  • Chop the mushrooms into chunkier pieces - they’ll survive cooking better, and add texture to the filling

  • Heat some vegetable oil (I prefer oilseed rape) in a pan

  • Add the veg and all the spices

  • Stir

  • Stir in a good dollop of mustard - like a mega-heaped teaspoon

  • Add the vinegar - about 2 tablespoons

  • Add enough hot water to just cover everything

  • Simmer for about an hour - until the liquid has reduced to a thick, unctuous gravy

  • Preheat the oven to 180ºC

  • Unroll the pastry sheet on a baking tray and slice in half - you can keep it on the baking paper it comes with

  • Spoon the filling onto each sheet in a line along the middle, leaving about 2cm all round

  • Brush those uncovered edges with milk/egg/oat milk

  • Fold the pastry over lengthwise, edge to edge; pressing down the three touching edges to join them firmly.

  • Run a fork along the edges to seal and give a pattern

  • Brush the pasties with more milk or whatever you used, and dust with nutmeg

  • Pop it in the oven for 30 minutes

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