Bethany's Vegan Kitchen

Vegan sausage, violife extra mature cheese and baked beans, in golden puff pastry, with a vegan “egg” wash. They are really easy to make, as you only need four ingredients. I used a tin of baked beans and vegan sausage, you can buy this from Co op. You can also use a tin of baked beans and fry off a couple of sausages. I would suggest using the vegan Richmond ones, but feel free to use what ever sausages you prefer

For the vegan “egg” wash, you just need some chickpea water, also known as aquafaba. I used a tin of of chickpeas in salted water, as this is a savoury recipe. It works a bit like brushing pastry with egg white, and works really well as a vegan pastry glaze

Yield; Four large pasties Cook time; 18-20 minutes

You’ll need;

1. One pack of ready rolled puff pastry, the one I used was 375g
2. One tin of baked beans with vegan sausage
3. 85g Violife extra mature cheese, grated
4. A few tablespoons of chickpea water

Method;

• Open the tin of baked beans and take out the sausage. Slice the sausage into small pieces and empty the beans into a sieve. You’ll need to remove some of the tomato sauce so it doesn’t leak out of the pasties. You can save the extra sauce for other recipes
• Once you drained off quite a bit of the sauce, add the beans, chopped sausage pieces and cheese into a mixing bowl. Use a wooden spoon to gently mix everything together. When it’s well combined you can set this aside
• Allow the pastry to come to room temperature, then gently unroll it. Use a sharp knife to divide the pastry into four equal sized pieces, then spoon one quarter of the filling onto each piece
• Brush the edges of each piece of pastry with the “egg” wash, then fold the other half of the pastry over the filling. To fully seal the edges, press down on them with a fork. Prick some holes on the top of each pastry to allow steam to escape
• Pop the pasties into the fridge while the oven preheats to 180°C/160°C fan assisted/350°F. Once you’re ready to bake, give the pasties a good brush all over the top with the “egg” wash just before you put them in the oven. Bake for 18-20 minutes, or until the pastry has risen and gone golden brown

They freeze brilliantly too. Just wait until they’e completely cold, put them into an air tight container, then freeze. To defrost them just pop them in the fridge, then once they’ve fully defrosted just pop them in the oven to heat through. They will taste as fresh as when you first baked them