Cheese, tomato and vegetable pasty

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 437.5
  • Total Fat: 29.2 g
  • Cholesterol: 34.5 mg
  • Sodium: 314.6 mg
  • Total Carbs: 34.4 g
  • Dietary Fiber: 2.8 g
  • Protein: 9.8 g

View full nutritional breakdown of Cheese, tomato and vegetable pasty calories by ingredient
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Lovely hot or cold, great to do a batch and take for lunches at work. Lovely hot or cold, great to do a batch and take for lunches at work.
Number of Servings: 8


    1 onion chopped small
    1 courgette chopped small
    1 cup grated cheddar
    1 tin of tomatoes mostly drained
    2 packs of puff pastry
    1 carrot
    Small head of broccoli
    1/2 tsp of each - basil, oregano and thyme
    salt and pepper
    1 stock cube
    1 small red pepper chopped small
    1 garlic clove
    1 small egg, whisked


Preheat oven to 230C and lightly grease trays with butter
Fry onion gently with garlic.
Add courgette, red pepper, carrot, broccoli, herbs and stock cube
Add tinned tomatoes, drain off most of the juice but leave some for the carrot to cook in.
Cook for 5 mins to soften the carrot and boil off some of the tomato juice so the filling is not too sloppy.
Let cool a little while rolling out pastry. I roll the pastry in wholemeal plain flour because it makes the pasty look more wholesome, bit gimmicky but looks nice.
Cut pastry into up to 8 rectangles.
Add the grated cheddar to the slightly cooled filling and stir gently so that the cheese does not melt in completely.
Add dollops to pastry and close using a fork or pinching.
Brush pastry with egg to make it rise and go golden.
Bake for 30 mins or until the pastry has risen and golden.
Our oven is not fan assisted so adjust accordingly. (I think you drop the temp about 20 or 30 degrees.)
The filling does tend to spill a bit while cooking so use appropriate trays.
Serve hot or cold.

Makes up to 8 servings depending on how big you do them.

Number of Servings: 8

Recipe submitted by SparkPeople user DEBLOBBIE.

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