Vegan Pasty Recipe
These are slow baked pasties that are cooked for a long time, the filling steams itself whilst it cooks and tastes yummy.
Makes 2 pasties:
Ingredients:
For the pastry:
120g bread flour
80g plain flour
100g melted vegan margarine (eg Vitalite)
1/2 tsp salt
2 – 4 tbsp water to bind
For the filling:
1 cup of raw vegetables, cut into a small-medium dice eg carrots, parsnips, potato, onion, sweet potato, butternut squash etc (pasty shown is sweet potato, carrot and parsnip)
2 tbsp vegan margarine (eg Vitalite)
1 tsp plain flour
2 tsp thyme or other preferred herbs
pinch salt
twist black pepper
Method:
Mix all the ingredients together except the water and then add enough water to form a dough. This can be done in a food mixer.
Cover the dough in cling-film and put in a refrigerator for 30 mins.
Preheat oven to 200c (fan)
Cut the dough into two pieces, and roll each out to a round approx 10 inches in diameter
Dampen the edge of half of the dough
Spoon in half of the raw vegetable mixture into the half that has been dampened
Sprinkle with 1 tsp plain flour and 1 tsp herbs
Add 1 tbsp vegan margarine
Fold over the other half and press down so that the dry edge binds to the dampened edge
Using finger and thumb, fold and crimp the edge
Pierce the top with a fork
Repeat for second pasty
Cook at 200c (fan) for 20 minutes
Reduce oven temperature to 150c (fan) and cook for a further 40 minutes
Recent Comments