Vegetable Rye Pastries

VegetableRyepastriesIngredients (makes 15 pastries)

For the dough:

  • 125g butter, softened
  • 70g whole wheat rye flour
  • 50g plain flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 120ml sour cream

For the filling:

  • 3 carrots, grated
  • 1 small onion, grated
  • 1/2 yellow bell pepper, cut into small cubes
  • 100g vegetable cream cheese, softened



This dough is good to prepare beforehand as it’s easier to work with when it has had time to harden in the refrigerator.

  1. Mix your rye flour, plain flour, baking powder and salt in a bowl.
  2. Add softened butter and mix well.
  3. Last add your cold sour cream and mix until completely incorporated.
  4. Place the dough in a Ziploc bag or wrap it in clingfilm.wrappinginclingfilm
  5. Put the dough into refrigerator and leave to harden for at least an hour before baking.
  6. When your dough has hardened you can start preparing the filling, but don’t take the dough out from refrigerator until you are ready to start work on it.
  7. Preheat oven to 225ºC and line a baking sheet with baking paper.
  8. Peel and grate the carrots and the onion, chop half of a bell pepper into small cubes and mix them together with the softened vegetable cream cheese and you are done with the filling.
  9. Place your dough on a lightly floured surface and roll it out.
  10. Cut out circles with diameter of 10 cm.ryepastrydoughcuttingI used a jar lid to cut out my circles
  11. Make small cuts on one side of your circle, halfway up leaving the edge splits a bit wider.

  12. Place a spoonful of the filling on the other side, leaving about 1cm margin on the edge.
  13. Start bringing the splits across starting from the middle, bringing four or six depending on the size right across.veggiepastriespattern
  14. Then working your way onto the sides start crossing them over each other until you have 3 splits left on both edges.veggiepastriespattern1
  15. You still got that margin on the other side, lift it up and bring the outer splits on the opposite site to perform an edge. veggiepastriespattern2
  16. Bring the rest of the splits on the same side and tuck the ends under the pastry.
  17. Adjust the shape by slightly tapping with your finger, both from the top and  the sides.vegetableryepastries2
  18. Bake for 20 minutes until they are dark golden brown.Delicious eaten hot or coldDelicious eaten hot or cold
I love rye and try to use it where ever I see it fit. This could easily be made into a more traditional puff pastry like dough by substituting rye with plain wheat flour.  Also I see possibility of making them fully whole wheat by using mixed grains or other whole wheat flours instead of plain flour. Which ever you prefer try it and let me know what you think.

Leave a Comment

Your email address will not be published. Required fields are marked *