Bethany's Vegan Kitchen

Flaky golden puff pastry, filled with meat free bacon & sausage, vegan scrambled egg, fried chestnut mushrooms and baked beans in tomato sauce. It’s like a handheld portable fry up, although I suppose any fry up can be handheld and portable if you’re determined enough

These tasty pasties are easy to make, great for lunches, and can be frozen. Just make sure they’re cold before storing in an air tight container in the freezer

Yield; Four large pasties Cook time; 30 minutes

You’ll need;

1. A couple of teaspoons of oil for frying
2. Three rashers of meat free bacon. I used meat free bacon by Richmond which is available from most supermarkets. Other meat free bacon will work too
3. Half a tin of meat free sausages and baked beans, I used some by Suma, they’re sold in Co op and you can buy them online from The Vegan Kind Supermarket . Alternatively you could use half a tin of baked beans, and a meat free sausage cooked separately
4. 70g chestnut mushrooms, thinly sliced
5. 120g Crackd which you can buy from M&S, Morrisons, or online from The Vegan Kind Supermarket
6. 375g ready rolled puff pastry
7. A couple of tablespoons of plant milk
8. A couple of teaspoons of breadcrumbs

Method;

• Start by preparing the egg, bacon and mushrooms. I fried off the mushrooms and bacon in a little oil over a medium heat, allowing them to cook for around three or four minutes on each side
  
• Then add a little oil into a pan over a medium high heat, then add the crackd, it should immediately start to bubble. I cooked this for eight or nine minutes stirring often, or until it gets to a firm scrambled egg texture
  
• Chop the bacon and egg into small pieces, then pop them into a bowl, along with the mushrooms. Open the tin of beans and sausage, and add half of it into the bowl. I removed half the sausages in the tin, and thinly sliced them before adding them into the rest of the ingredients. You could alternatively cook a meat free sausage and use half a tin of baked beans, if you can’t find the tin of beans and sausage that I used
  
• Now you can allow the filling to cool down, and allow the pastry to come to room temperature. Once the pastry has warmed to room temp, carefully unroll it and divide it into four equal pieces. Add one quarter of the filling onto each piece of pastry, then brush the edges of the pastry with plant milk
  
• Now fold half of the pastry over the top of the filling. Use a fork to press and seal the edges, then brush each pasty with more plant milk, lastly top with a scattering of breadcrumbs
  
• Bake the pasties at 200°C/180°C fan assisted for 10-15 minutes, or until golden brown
  

Leave them to cool on a cooling tray for 5-10 minutes before serving

You can store any leftovers in the fridge for a few days, and just reheat them in the oven for a few minutes before serving.

If you’d like you store them for longer, you can keep them in an airtight container in the freezer. Then when you want to eat them, defrost them in the fridge the day before, and reheat them in the oven. They will taste just as good as when you first made them