Tuesday, March 13, 2012

80(ish)--- Phyllo Pocket Pasties

If you've checked into my Just Peachy Tartlets, Baked Chicken Phyllo Chimichangas or Little Mama's Chicken Pot Pies, you know that I love phyllo.  So easy to use and can make 20's a little more like an 80.

My hometown is Butte, Montana.  Butte is known for it's rich Irish history, extreme St Patrick's Day celebrations, and for it's pasties.  A pasty is a turnover that is filled with meat, potatoes, and onions.  They are often served with a brown gravy, but I also like them with ketchup (please, no comments on the evils of ketchup, I am allowed my vices).

These phyllo pasties are filled with veggies.  They make a great appetizer.

Phyllo Pocket Pasties
Makes 12

20 sheets phyllo dough, defrosted
Olive Oil spray
1/2 white onion, finely chopped
1 tsp olive oil
2 cloves garlic, finely minced
2 carrots, cut into small cubes
2 ribs celery, cut into small cubes
1 1/4 cup potatoes, cut into small cubes
1/2 tsp fresh ground black pepper
1/4 tsp dried thyme
1 1/2 cups vegetable broth
1 1/2 tsp cornstarch

In a large skillet, heat olive oil over medium high heat.  Add onions, garlic, and carrots to pan and saute for 4-5 minutes, until softened.  Add chopped potatoes, celery, and spices and continue to saute for 3-4 minutes.  Add broth 1/2 cup at a time and allow to reduce slightly prior to adding more.  After adding final 1/2 cup broth, whisk in cornstarch and reduce heat to medium low.  Cook until liquid has thickened and potatoes are softened.  Remove from heat and set aside.

Preheat oven to 350 degrees.

Lay out one sheet of phyllo dough on a clean cutting board.  Spray dough lightly with olive oil spray, then lay another sheet on top and repeat spraying.  Add final layer of dough and press sheet down evenly.  Cut layered sheets in half lengthwise.

To each layered sheet strip, place 2 Tbsp filling diagonally across the top of the strip (see photo). 

Fold over the corner of the strip so that a triangle is formed. 

Gently fold the filled triangle over onto the strip and continue to fold so that a triangle turnover is formed. 

Place pasty on a baking sheet sprayed lightly with baking spray, then repeat for remaining pasties.

Prior to baking, spray each pasty lightly with olive oil spray.

Bake for ~15 minutes or until each side is lightly browned, flipping halfway through.

Serve with ketchup (my frenemy) or gravy for dipping!

Nutrition Info per 1 pasty: 154 calories, 2.8 g fat, 6 g protein, 27 g carbohydrates, 2.5 g fiber, 150 mg sodium


  1. Oh wow, these looks wonderful!! Anything in phyllo is bound to be delicious! ~Megan

  2. very excited to make these soon! any idea how they freeze?