Bethany's Vegan Kitchen

A mixture of diced potato, onion and dairy free cheese, encased in golden puff pastry. It’s hard to make a pasty look attractive, they always look pretty rustic and homemade. But they are pretty easy to make and taste incredible, either warm and chilled. For the cheese in these I used ASDA free from mature cheese alternative, it melts beautifully and tastes great. If you can’t get a hold of it, then just use a non-dairy melty cheese that you like

Yield; Six pasties Cook time; 35-40 minutes

You’ll need;

1. 500g/17.5oz of puff pastry
2. 200g/7oz ASDA mature cheese alternative, grated
3. One brown onion, diced
4. One medium potato, peeled and diced
5. One teaspoon of dried parsley
6. Salt and pepper to taste
7. A few tablespoons of unsweetened non-dairy milk
8. A few tablespoons of plain, all purpose flour

Method;

• Take the pastry out of the fridge and allow it to come to room temperature, while that’s happening move on to making the filling
• Add the cheese, onion, potato and parsley into a mixing bowl. Season to taste with salt and black pepper (I used about half a teaspoon of salt and plenty black pepper) then fold together to fully combine. Make sure that you dice the potato into small, uniform pieces, as this will mean they cook evenly in the oven
• Using a rolling pin and a sharp knife, roll and divide the pastry into six rectangles, make sure to keep the working surface and rolling pin well floured
• Add the pastry onto two baking trays, put the filling onto one side of the pastry and apply milk to the edges
• Fold the pastry over the filling and press the edges closed. then go over the edges with a fork to ensure it’s properly sealed
• Brush the pasties with more milk and cut slits in the top, this will allow steam to escape. Bake at 170ºC/160ºC fan assisted/340ºF for 35-40 minutes or until golden brown