Delicious flaky vegetable pasties with vegan mince filling - these savoury hand pies can be enjoyed for any occasion. They are convenient to carry around for a vegan packed lunch, for picnics or when travelling.
*I am using store-bought puff pastry. You may also use our homemade shortcrust pastry recipe
(link below). It won't puff but it's equally delicious for this preparation. Just add 1-2 tablespoons more water in the dough for a slightly softer dough.
**Pre-mince your own ginger/garlic, preserve it and keep it handy - https://veganlovlie.com/quick-tip-pre-mince-prepare-preserve/
***Instead of vegan mince, you can use rehydrated minced TVP (textured vegetable protein). You can also use cooked lentils for soy-free version. In these cases, you may double the spices (cumin and paprika) for more flavour.
You can refrigerate the veggie mince filling overnight and use it the next day to save time.
The vegetable pasties can be kept frozen until needed. If you want to make a batch for freezing, partially bake them for about 16 - 18 minutes. Allow to cool, then freeze. To reheat, bake in a preheated oven for about 7 minutes at 180 C / 350 F or until hot.
The filling can be used over pasta or in lasagna. Just add a little water or more crushed tomatoes to make more sauce.
Oil-based shortcrust pastry recipe
Original recipe link - Vegetable Mince Pasties