Vegetable Pasties with Vegan Mince | Vegan/Vegetarian Recipe


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. If you’ve enjoyed this recipe, please give
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