Ham & Veggie Pastel Recipe
Make Ham & Veggie Pastel Recipe in just 1h 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pastry
Filling
Garnish / optional
Method
Pastry
- 1
Make dough
In a large bowl, whisk together 2 cups flour and 1/2 tsp salt. Cut 1/2 cup cold unsalted butter into small cubes and work into the flour with a pastry cutter or fingertips until mixture resembles coarse crumbs with pea-sized bits of butter remaining.
- 2
Bind dough
Sprinkle 5 tablespoons cold water over the flour-butter mixture, 1 tablespoon at a time, and gently toss with a fork until dough just comes together when pressed. Do not overwork. If dough is dry, add up to 1 more tablespoon water.
- 3
Chill
Turn dough onto a lightly floured surface, form into a disk about 1-inch thick, wrap in plastic, and refrigerate at least 30 minutes while you prepare the filling.
- 4
Filling
- 5
Prep vegetables and ham
Dice 2 cups cooked ham into small, roughly 1/4-inch pieces. Finely chop 1/2 cup yellow onion, 1/2 cup red bell pepper; grate 1 cup zucchini and squeeze out excess moisture in a clean towel; thaw 1/2 cup frozen peas and pat dry.
- 6
Sauté aromatics and veg
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion and cook 3–4 minutes until softened and transluscent. Add red pepper and cook 2 more minutes. Stir in 1 teaspoon minced garlic and cook 30 seconds until fragrant.
- 7
Combine filling base
Add the diced ham to the skillet and cook 1–2 minutes just to warm. Sprinkle 2 tablespoons flour over the mixture, stir to coat and cook 1 minute to remove raw flour taste.
- 8
Make creamy sauce
Slowly whisk in 3/4 cup milk and 1/4 cup cream, scraping up any browned bits. Bring to a gentle simmer and cook 2–3 minutes until mixture thickens to a saucy consistency. Stir in 1 teaspoon Dijon mustard, 1/2 teaspoon dried thyme, 3/4 teaspoon salt and 1/2 teaspoon black pepper.
- 9
Finish filling
Fold in the grated zucchini and 1/2 cup peas and remove from heat. Stir in 1 cup grated cheddar cheese until melted and evenly distributed. Taste and adjust seasoning if needed. Allow filling to cool 10–15 minutes so it’s warm but not hot before assembling.
Assembly & Baking
- 10
Roll dough
Preheat oven to 200°C (400°F). On a lightly floured surface, roll the chilled pastry disk into a 12-inch circle about 1/8–1/4 inch thick. If making individual pastéis, divide dough into portions and roll accordingly (instructions assume one 9-inch shallow pie/pastel or 6 hand-held pastéis).
- 11
Fill and shape
For a single pastel: transfer rolled dough to a 9-inch pie plate (or leave on the parchment for free-form). Spoon cooled filling into the center, leaving a 1–1.5 inch border. Fold edges over the filling pleating as you go to create a rustic tart/pastel. For hand-held pastéis: cut dough into 6 (6-inch) circles, place 3–4 tablespoons filling on one half of each circle, brush edges with egg wash and fold, sealing by pressing with a fork.
- 12
- 13
Bake
Bake in the preheated oven for 25–30 minutes for a single pastel (or 18–22 minutes for individual pastéis) until pastry is golden brown and filling bubbles slightly. If the crust browns too quickly, tent with foil for the last 5–7 minutes.
- 14
Rest and serve
Remove from oven and let rest 10 minutes to set. Slice and serve warm, garnished with extra chopped parsley if desired.