Creamy Vegetable Bakes

These pasties are filled with tasty carrots, peas, broccoli, cauliflower & sweetcorn, in a creamy cheesy sauce, encased in golden flaky puff pastry. They’d be great for a picnic or lunch, and if the vegetables I’ve used aren’t to your taste, then feel to swap them out for others

Yield; Four large pasties Cook time; 30 minutes

You’ll need;

  1. 250g of frozen mixed vegetables
  2. One teaspoon of oil
  3. One small brown onion
  4. One clove of garlic, minced
  5. 350g silken tofu
  6. 150ml plant milk, plus extra to brush and seal the pasties with
  7. Half a teaspoon of dried mixed herbs
  8. Salt and black pepper to taste
  9. 50g grated dairy free cheese
  10. 375g ready rolled puff pastry
  11. One tablespoon of breadcrumbs

Method;

  • Start by cooking the vegetables as per the instructions on the packet. Once they’re cooked, chop them into small pieces and add them into a mixing bowl where they can cool down
  • Next, fry the onion and garlic in the oil over a medium heat. Once the onion is cooked, add it into the mixing bowl along with the mixed vegetables
  • Now we can move on and make the cream. This will make 500ml of thickened cream, we will only be using 150ml, so you can keep the rest for other recipes. All you need to do is blend the tofu with the plant milk until it’s smooth. Then pour 150ml of the cream into the mixing bowl
  • Now add the grated cheese and herbs into the mixing bowl, season with a good pinch of salt and black pepper, and mix well
    DSC_1485-picsay.JPG
  • Allow the pastry to come to room temperature, once it has it’s ready to unroll. Using a sharp knife, cut the pastry into four equal sized pieces. Spoon one quarter of the vegetable mixture onto one half of each piece of pastry
    DSC_1489-picsay.JPG
  • Brush a little plant milk along the edges of each piece of pastry, then fold the other half of the pastry over the filling. Press the edges closed, then seal them with a fork. If you notice your fingers or fork sticking to the pastry, just dust them with a little flour and this should stop them sticking. I also scored a few lines in the top of the pastry for decoration, but this isn’t necessary
    DSC_1494-picsay.JPG
  • Brush the pasties all over with a little more milk, then finally sprinkle them with the breadcrumbs
    DSC_1496-picsay.JPG
  • Bake them at 220°C/200°C fan assisted for 15 minutes, or until they are golden brown

Leave them to cool for ten minutes before serving

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4 thoughts on “Creamy Vegetable Bakes

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