Phyllo Pocket Pasties Recipe

Name: Phyllo Pocket Pasties
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon Olive Oil; 1/2 whole White Onion, Chopped; 2 cloves Garlic, Chopped Finely; 2 whole Carrots, Chopped Into Small Cubes; 1- 1/4 cup Potatoes, Chopped Into Small Cubes; 2 stalks Celery, Chopped Into Small Cubes; 1/2 teaspoons Fresh Ground Black Pepper; 1/4 teaspoons Dried Thyme; 1- 1/2 cup Low Sodium Vegetable Broth; 1- 1/2 teaspoon Cornstarch; 20 whole Sheets Phyllo Dough, Defrosted; Olive Oil Spray

Servings: persons

1 teaspoon Olive Oil
1/2 whole White Onion, Chopped
2 cloves Garlic, Chopped Finely
2 whole Carrots, Chopped Into Small Cubes
1- 1/4 cup Potatoes, Chopped Into Small Cubes
2 stalks Celery, Chopped Into Small Cubes
1/2 teaspoons Fresh Ground Black Pepper
1/4 teaspoons Dried Thyme
1- 1/2 cup Low Sodium Vegetable Broth
1- 1/2 teaspoon Cornstarch
20 whole Sheets Phyllo Dough, Defrosted
Olive Oil Spray

1
In a large skillet, heat olive oil over medium high heat.
2
Add onions, garlic and carrots into the pan and saute for 4-5 minutes, until softened.
3
Add chopped potatoes, celery and spices and continue to saute for 3-4 minutes.
4
Add broth 1/2 cup at a time and allow to reduce slightly prior to adding more.
5
After adding final 1/2 cup broth, whisk in the cornstarch and reduce heat to medium low.
6
Cook until liquid has thickened and potatoes are softened.
7
Remove from heat and set aside.
8
Preheat oven to 350 F.
9
Lay out one sheet of phyllo dough on a clean cutting board.
10
Spray dough lightly with olive oil spray, then lay another sheet on top and repeat spraying.
11
Add a final layer of dough and press sheet down evenly.
12
Cut layered sheets in half lengthwise.
13
To each layered strip, place 2 tablespoons of filling diagonally across the top of the strip.
14
Fold the top corner of the strip over the filling so that a triangle is formed.
15
Gently fold the filled triangle over onto the rest of the strip and continue to fold so that a triangle turnover is formed.
16
See my related blog link for photo tutorial.
17
Place pasty on a baking sheet that youve sprayed lightly with baking spray, then repeat for remaining pasties.
18
Prior to baking, spray each pasty lightly with olive oil spray.
19
Bake for about 15 minutes or until each side is lightly browned, flipping halfway through.
20
Serve with ketchup (my frenemy) or gravy for dipping!
21
Nutrition Information per 1 pasty: 154 calories, 2.8 g fat, 6 g protein, 27 g carbohydrates, 2.5 g fiber, 150 mg sodium

163

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 teaspoon Olive Oil, 1/2 whole White Onion, Chopped, 2 cloves Garlic, Chopped Finely, 2 whole Carrots, Chopped Into Small Cubes, and more.

Yes, Phyllo Pocket Pasties falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Phyllo Pocket Pasties

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions