These are my favourite pasties. They’re one of the first things I veganised when I went vegan in February 2016. I realised that I didn’t have a proper recipe for them, so I thought I’d rectify that. My Mom taught me how to make pasties when I was a child, so they’re a real comfort food for me, and making them always feels nostalgic. When my Mom taught me how to make them, we made our own shortcrust pastry. However, I use ready rolled puff pastry for these, so they’re really easy to assemble. Most ready rolled pastry is accidentally vegan, as oil is used rather than butter (at least it is here in the UK). But always check the ingredients list to make sure
Yield; Four pasties Cook time; 30 minutes
You’ll need;
- One tablespoon of oil/plant based butter/margarine. I used I Can’t Believe It’s Not Butter
- One small brown onion, peeled and finely diced
- 150g mushrooms, chopped, I used baby button chestnut mushrooms
- 200g mock chicken, I used GRO Chick’n from Co-op
- One tablespoon of plain, all purpose flour
- 200ml plant milk (plus extra for sealing the pasties), I used Alpro fresh soya milk
- Half a teaspoon of both dried tarragon and dried parsley
- 375g ready rolled puff pastry, I used Tesco own brand
Method;
- Heat the oil/butter/margarine in a large frying pan over a medium heat. Once that’s warmed up, add in the onion and fry for five minutes. Next, add in the mushrooms and mock chicken
- Give the mushrooms and mock chicken around ten minutes to cook, then sprinkle over and stir through the flour. Give the flour three or so minutes to cook off, then add the milk, herbs, and a good pinch of salt and pepper. Give the mixture a really good stir to combine, and keep stirring until it starts to thicken. Once it thickens, set it aside to cool to room temperature
- When you’re ready to assemble the pasties, take the pastry from the fridge and allow it to come to room temperature. Unroll the pastry and slice it into four equal sized pieces. Divide the filling equally, and spoon it onto each piece of pastry
- Brush a little plant milk onto the edges of the pastry, then fold the pastry over the filling. Press the edges down with your fingers (flour your hands to prevent the pastry from sticking to them), then use a fork to completely seal the pasties. Finally brush a little more plant milk over the top of the pasties. I also sprinkled a little parsley over the top, this is optional
- Bake the pasties at 200°C/180°C fan assisted for 10-15 minutes, or until they’re golden brown. Once they’re baked, leave them to stand for 15 minutes before serving. If you’re not serving them while they’re warm, leave them to cool on a cooling tray
These would be best reheated in the oven for around 10 minutes or so, until the filling is nice and hot
You can freeze these too. Just wait until they’re cold and store them in an airtight container in the freezer. When you want to eat them, allow them to defrost in the fridge and then reheat them in the oven. They’ll taste just as good as when you baked them. Just make sure they totally cold before you freeze them
Bethany's Vegan Kitchen 