Golden puff pastry topped with cracked black pepper, with a mock chicken tikka masala filling. Just as meaty and tasty as the chicken version, but completely plant based, ideal for a tasty lunch
Yield; Four large pasties Cook time; 40 minutes
You’ll need;
- One teaspoon of oil
- One small brown onion, peeled and chopped
- 200g mock chicken. I used No Chick Pieces which are by No Meat I bought them from Iceland
- One tablespoon of tikka masala curry powder
- One tablespoon of tomato puree
- 200g tinned tomatoes
- 100ml plant milk, plus extra to seal and glaze the pasties
- One 375g of pre-rolled puff pastry
- Salt and black pepper to taste
Method;
- Start by making the filling for the pasties. Heat the oil in a frying pan over a medium heat, once it’s heated up add in the onion and mock chicken
- Give them around 10 minutes to cook through, stirring fairly often. Then add in the curry powder, give it a mix so it’s evenly distributed, and then give it a couple of minutes to cook off the spices. Next add in the tomato puree, tomato and plant milk. I just blended a 400g tin of plum tomatoes and used half of the tin. Depending on what tomatoes you’re using, your mix might be thicker than mine, but we’ll be simmering the sauce to thicken it up anyway
- Give the sauce around 10 minutes for the excess water to evaporate, stirring frequently, you want it to be quite thick. You can also check for seasoning and add salt and black pepper to taste
- Once it’s thickened up, plate it up and use two forks to shred the “chicken”. Now you can refrigerate it until you’re ready to make the pasties
- Take the pastry out of the fridge and allow it come to room temperature. Once it’s warmed up, unroll it and slice it into four equal pieces
- Equally divide the “chicken” mixture onto each piece of pastry, leaving a gap at the edges. Brush the plant milk on the edges of the pastry, this will help to seal the pasties
- Fold the pastry over the filling, then press the edges down to seal them. Use a fork to fully seal the edges, glaze the pasties with some plant milk, and finally sprinkle a little pepper over the top
- Bake the pasties at 200°C/180°C fan assisted for 15-20 minutes, or until they’re golden brown
Leave the pasties to stand for ten minutes before serving. You could also eat them cold if you prefer
I would suggest storing these in an air tight container in the fridge, they should keep for a few days. If you want to keep them for longer, I would freeze them as they freeze very well. When you want to eat them, just defrost them in the fridge and then heat them up in the oven for a few minutes. They will taste just as good as when you made them
If mock meats aren’t your thing, just replace them with 200g of cooked vegetables. A mix of potato, butternut squash and chickpeas would work well, or just use your favourite veggies
Bethany's Vegan Kitchen 