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Pea, Root and Sage Pasties

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Logo Thanks to Yes Peas !
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  • 250 g butter, chilled and diced
  • 500 g plain flour
  • Sea salt
  • 1 egg, beaten
  • 4 tablespoons Iced water
  • 1 egg, to glaze
  • For the filling:
  • 2 medium potatoes, peeled and cut into small chunks
  • 1/2 onion, peeled and chopped
  • 150 g carrot, peeled and cut into small chunks
  • 300 g swede, peeled and cut into small chunks
  • 300 g frozen peas, thawed
    Deliciously Tender Garden Peas
  • 2 tablespoons rapeseed oil
  • 16 sage leaves, roughly chopped
  • 2 tablespoons cream cheese
  • Sea salt and black pepper


  1. Preheat the oven to 200°C/Gas 7
  2. Rub the butter into the flour with a pinch of salt using your fingertips, blend in the egg and 4 tablespoons of water to produce a firm dough. Divide the dough into 4, wrap in cling film and chill for 30 minutes.
  3. For the filling; place the potato, swede and carrot onto a baking sheet, drizzle with rapeseed oil and season with sea salt and black pepper and roast for 8 minutes in the oven until soft.
  4. Place the vegetables including the peas into a bowl and gently stir in the sage leaves and onion and bind the mixture together with cream cheese.
  5. Roll out each piece of dough on a lightly floured surface, until large enough to make a round of approximately 23cm across. Take a spoonful of the vegetable mixture and place in the centre of each round, leave a margin at the edge.
  6. Brush the pastry around the edge with beaten egg and carefully draw the edges together to form a seam across the top, pinch together to seal. Repeat with the remaining dough.
  7. Place the pasties on a baking tray, glaze with egg and bake for 10 minutes, reduce the oven temperature to 170°C/Gas 4 and cook for a further 30 minutes until golden.
Serving tip

If cooking too quickly, turn the oven down slightly.

Nutritional Information

  KCal Fat Sat.fat Sugar Salt
Info per serving 772 44.4 24.4 6.9 1
* The nutritional information relating to a prepared statement after serving (190g)
**GDA = Guideline Daily intake based on a food intake of 2,000 kcal. Personal requirements vary depending on age, sex, weight and physical activity.
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