These flavour packed pasties contain a mixture of tender roasted vegetables, encased in crumbly shortcrust pastry. They would make for a lovely lunch or snack. They’re great hot or cold, and can be frozen too. Just make sure they’re completely cold before putting them into an airtight container and freezing
Serves: Four Cook time: 45 minutes
You’ll need:
- Half a courgette, chopped
- Three tomatoes, quartered
- Half an aubergine, chopped
- Three cloves of garlic, whole and unpeeled
- One tablespoon of oil
- Salt and black pepper to taste
- 320g pre-rolled shortcrust pastry
- Two tablespoons of dairy-free milk
- One tablespoon of plain, all-purpose flour
- Three quarters of a teaspoon of Italian seasoning
Method:
- Start by adding the courgette, tomatoes, aubergine and garlic into an oven-safe dish. Drizzle over the oil and half a teaspoon of the Italian seasoning. Roast the vegetables at 220°C/200°C fan assisted for 20-25 minutes. Once roasted, set them aside to cool to room temperature
- When the vegetables have cooled to room temperature, remove and discard the tomato skins. Then remove the skins from the garlic cloves, mash them with a fork, then stir them back through the rest of the vegetables
- You can choose to prepare the filling the day before making the pasties if that’s more convenient
- Once you’re ready to make the pasties, take the pastry from the fridge and allow it to come to room temperature
- When the pastry has come to room temperature, carefully unroll it. Slice the pastry into four equal sized pieces
- Place one quarter of the roasted vegetables onto half of each piece of pastry, leaving room at the edges to seal the pasties
- Brush the edges of the pastry with dairy-free milk, then fold the pastry over the filling and press the edges closed
- Take a fork and dip it into the flour, then press the fork down on the edges of the pastry to fully seal it. Finally, brush the pasties with the remaining dairy-free milk, and sprinkle over the remaining one quarter of a teaspoon of Italian seasoning
- Bake the pasties at 220°C/200°C fan assisted for 20 minutes, or until they’re golden brown. Leave them to cool for ten minutes before serving
Bethany's Vegan Kitchen 