Bethany's Vegan Kitchen

There’s something I find really fun about veganising typically very British and very non-vegan food. This British classic pasty filling combines meaty vegan corned beef and creamy mashed potato encased in golden puff pastry. They’re delicious hot or cold, and make for a hearty, satisfying lunch. I’ve really been enjoying cooking with my corned beef style seitan lately, and while this recipe would work with other mock meat, I would recommend giving it a try with the corned beef style seitan if you can

Serves; Four Cook time; 30 minutes

You’ll need;

1. 200g potato, peeled and cubed
2. One tablespoon of dairy-free butter
3. Four tablespoons of dairy-free milk
4. One teaspoon of mild mustard
5. One quarter of a teaspoon of sage
6. One quarter of a teaspoon of dried parsley
7. 150g vegan corned beef, cubed
8. 320g ready rolled puff pastry
9. Salt and black pepper to taste

Method;

• Bring a saucepan of salted water to a boil, then add the potato and cook until tender. Once the potato is cooked, drain away the water and mash
• Add the butter, half of the milk, the mustard and herbs to the potato and mash again until smooth. Finally add in the corned beef and roughly mash that through the potato
• Allow the pastry to come to room temperature before unrolling it. Slice it into four equal size pieces and place one quarter of the filling on each piece of pastry
• Brush the edges of the pastry with the remaining milk and fold the pastry over the filling. Press down the edges of each pasty with a fork to fully seal the edges
• Bake the pasties at 200°C/180°C fan assisted for 20 minutes, or until golden and crisp. Leave the pasties to stand for ten minutes before eating. They’re also lovely cold too