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.
Prep Time20 minutesmins
Cook Time35 minutesmins
Total Time55 minutesmins
Course: Appetiser, Snack
Cuisine: British, Vegan
Keyword: pasties, vegan pies
Servings: 8pasties
Author: Teenuja Dahari - veganlovlie.com
Ingredients
2x200gpuff pastry sheets/blocks*see notes
1teaspoondairy-free milksoy, almond or coconut, for glazing
Filling:
1/2medium oniondiced
1 - 2clovesgarlicminced**
2teaspoonsminced/grated fresh ginger root**
1mediumcarrotdiced
1cupvegan mince***[170 g] see notes for substitutes
3 - 4white mushroomsfinely chopped
1/2teaspoonvegetable stock powderor 1/2 cube
1/2cupwateror vegetable broth [120 ml]
1/2teaspoondried oregano
1/2teaspoonground cumin
1/2teaspoonsweet paprikaor cayenne pepper for spicy
1/4cuppeasfrozen [35 g]
1/3cupcrushed tomatoescanned or fresh blended [80 ml]
1tablespoonsoy sauce
1tablespooncornstarchor potato starch
1/3cupwater[80 ml]
1/2tablespooncoconut oil
2 - 3sprigsfresh thyme
4 - 5stemsfresh parsleyfinely chopped
1/2tablespooncoconut oil
Salt and pepper to taste
Soy milkor other high protein plant-based milk like almond milk for glazing
Instructions
Prepare the veggie mince filling:
Dissolve the vegetable stock powder/cube in 1/2 cup water (omit this step if using vegetable broth instead). Set aside.
In a skillet on medium-high heat, add 1/2 tablespoon of coconut oil. Allow to heat for a few seconds, then add the diced onions, minced garlic and ginger. Saute for about a minute.
Add the veggie mince and mushrooms. Saute for 2 - 3 minutes. Add a little water if needed.
Clear a small section of the pan and add the paprika, cumin and oregano.
Stir and saute for another minute.
Add the crushed tomatoes, soy sauce and fresh thyme. Add the vegetable broth.
Simmer for about 2 - 3 minutes.
Dilute the cornstarch in about 1/3 cup water. Add this mixture to the pan and stir immediately.
Continue simmering while stirring until the mixture starts to thicken.
Add the chopped parsley, stir and turn off the heat.
Allow the veggie mince to cool completely before filling the pastry.
Make the pasties:
Set oven to preheat at 200°C / 400°F.
Place the block or folded sheet of puff pastry dough on a floured surface. Dust it with some more flour.
Roll out into a square shape about 5mm thickness.
Cut into 4 squares.
Place a small amount of filling onto each pastry square. Using your fingers or a pastry brush, dampen the edge with a little water. Fold the pastry over and bring the edges together. Press and seal well with a fork.
Place the pasties onto a baking tray lined with parchment paper.
Brush with some soy milk.
Prick the pasties on top with a fork to make little holes. This will prevent them from bursting open.
Bake for 20 minutes at 200°C / 400°F.
Remove the pasties from the oven and let cool slightly before serving.
*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.Tips: ADVANCE PREPARATION You can refrigerate the veggie mince filling overnight and use it the next day to save time.FREEZING 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.LEFTOVER FILLING 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 - https://veganlovlie.com/oil-based-vegan-shortcrust-pastry/Original recipe link - Vegetable Mince Pasties - https://veganlovlie.com/vegetable-pasties-vegan-mince/