Pasties are easy to make at home and I occasionally make them with various fillings.
I find them to be convenient to carry around for a packed lunch, for picnics or when travelling.
Today I'm making vegetable mince pasties which are really quite tasty and I hope you'll enjoy
the recipe.
Begin by preparing the vegetables for the filling.
The filling can be made in advance and kept refrigerated for 1 to 2 days to save time.
You may vary the vegetables depending on what you have on hand.
For today, I am using a small carrot, onions, mushrooms, peas and herbs.
Dice the carrot into small pieces.
Finely chop or dice about 1/3 of a large onion.
You may use more onion to your taste.
Finely chop a small bunch of fresh parsley.
You may also use other herbs like fresh coriander or cilantro and basil.
You can use any type of mushrooms in this recipe and finely chop them.
Mushrooms add some nice texture and a lot of flavour to the filling.
Let's make the filling.
Heat a skillet on medium-high temperature.
You may add a little oil if you wish.
My pan is already well seasoned, so I'm just adding in the onions followed by a tablespoon
of minced ginger and garlic.
You can make your own ginger garlic paste at home and keep it in the refrigerator ready
to be used.
We have a video tutorial on this.
Check the description for the link.
Add in the carrots and saute for about 2 minutes.
I am using some store-bought veggie mince in this recipe.
You may also use rehydrated minced TVP or cooked brown lentils for a soy-free version.
Add the veggie mince to the pan and saute for about a minute then add the mushrooms.
Add the soy sauce.
Clear a small section of the pan and add in the spices - ground cumin, paprika
and dried oregano.
Stir and mix well.
I am using a few sprigs of fresh thyme but you may also use
half a teaspoon of dried thyme.
Add in the crushed tomatoes followed by 1/2 cup of vegetable broth or water.
Stir and let this simmer for about a minute.
Meanwhile, mix some cornstarch in about 1/3 cup of water.
Add the cornstarch mixture to the pan and stir immediately stir.
Let this cook until it starts to thicken.
Then add in the peas.
Taste the filling and adjust salt and pepper to taste.
Lastly add the chopped parsley and turn off the heat.
Allow the filling to cool completely before using it.
Before we start making the pasties, set the oven to preheat at 200°C / 400°F.
To make the pasties, I am using store-bought puff pastry, you can find some vegan brands
quite easily nowadays.
2 blocks of 200 g each which will yield 8 pasties.
Flour the work surface then place one block of dough onto it.
Dust the dough with some more flour.
This dough is very sticky, so make sure to flour it very well.
Roll the dough out into a square shape of about 1/2 cm thick.
Then, cut the rolled out sheet into 4 squares.
Place a small amount of filling onto each pastry square.
You may have some leftover filling from this recipe and you can be used it over pasta or
in lasagna.
Just add a little water or more crushed tomatoes to make some more sauce for pasta.
Using your fingers or a pastry brush, dampen the edge of the pastry with a little water.
Carefully fold the pastry over and bring the edges together.
Press and seal well.
Press a fork around the edges to completely seal the pasty.
Carefully transfer the pasties onto a baking tray lined with parchment paper.
Brush them with some soy milk (or other high protein plant-based milk like almond milk).
Prick the pasties on top with a fork to make little holes.
This will prevent them from bursting open.
Bake for 20 minutes at 200°C / 400°F.
Remove the pasties from the oven and let cool slightly before serving.
The pasties can be kept frozen until needed.
If you intend to freeze them, partially bake them for only 16 - 18 minutes.
Allow to cool, then freeze.
When ready to serve, just bake them for about 7 minutes.
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I hope you're having a great week, see you next time.
Bye