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Slow Cooker Cheese & Vegetable Pasties

OK...so as you've probably already guessed, these aren't made entirely in the slow cooker BUT the filling is...and that's the most time consuming bit. I used ready-made pastry, which made it even easier.
Prep Time45 minutes
Cook Time3 hours 30 minutes
Total Time4 hours 15 minutes
Servings: 8 pasties
Author: Amy Sheppard - Amy Sheppard Food

Ingredients

  • 500 g / 1.1 lb potatoes peeled and cut in 1-inch/3 cm pieces (about 3 to 4 cups when cubed)
  • 250 g / 8¾oz carrots peeled and cut into 0,75-inch/2cm pieces (about 1¾ to 2 cups when sliced)
  • 1 large onion finely chopped (about 1 cup)
  • 1 Tbsp all-purpose flour
  • 1 tsp mixed herbs (Italian seasoning blend)
  • 30 g / 2Tbsp (1oz) butter
  • 200 ml / ¾ cup, plus 1 Tbsp (6¾ fl. oz.) vegetable stock
  • Salt and pepper
  • 130 g (1 cup flat) frozen peas
  • 1 large egg beaten
  • 160 g / 1½ cups (5.6oz) grated cheddar cheese
  • 750 g / 1.65lb (26.5oz) shortcrust pastry (1.5 ready made blocks).

    Just under two standard boxes of Pillsbury refrigerated pie crust (about 3.75 total crust rounds rolled out and cut).

Instructions

  • Add the potato, carrot, onion and butter to a frying pan (or in your slow cooker if the lift out part goes on the cooktop - or if using an Instant Pot, use the Sauté function)
  • Fry for 3 minutes. Stir in the flour and herbs. Slowly add the stock a little at a time stirring continously and bringing to the boil each time before adding more.
  • Season with salt and pepper.
  • Place the mix in the slow cooker on low for 2½ hours. (This may vary a little depending on your veg sizes so keep an eye on it)
  • Stir in the frozen peas and and cook for another 30 minutes.
    Set aside to cool. (see note•)
  • Divide the pastry into 8 balls. Roll each one out on a floured surface to a circle around 20cm across.
  • Spoon some of the cooled filling into the centre of each circle.
  • Sprinkle a generous amount of the grated cheese on the veg.
  • Fold one side over the filling and press it down so the pasty is sealed. Use your thumb and forefinger to pinch along the join to create a crust.
  • Place the pasties on a greased or lined baking tray.
  • Brush the tops of the pasties with beaten egg.
  • Bake at 180℃/350℉ for 30 minutes.

Notes

*Be sure to cool the filling for about 20–30 minutes before you spoon it onto your shortcrust pastry rounds. If the filling is steaming hot when it hits the dough, it will melt the fat in the pastry prematurely, making it difficult to crimp and losing those flaky layers during the final bake!