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Vegetable Pasties
- RECIPE MAKES: 4 pasties
- PREP TIME: 25 min
- COOK TIME: 20 min
Method
Recipe created by @the_pku_nana
step 1
Preheat oven to 180C.
step 2
Defrost pastry
step 3
Place all vegetables in frying with oil, except peas.
step 4
Cook for 2-3min on high heat.
step 5
Add salt and pepper, curry powder and liquid stock.
step 6
Cover and cook on low heat, until stock has been absorbed.
step 7
Take vegetables off heat and set aside to let cool.
step 8
Roll out pastry, the thinner the better.
step 9
Using a circle cutter or large dumpling press cut out shapes (each pastry circle should weigh 27g).
step 10
Brush egg replacer around edges.
step 11
Add vegetable mix on top of pastry including 9 peas for each pasty.
step 12
Fold over each circle and crimp, then brush crimped edges with egg replacer.
step 13
Cook in oven for 20 min until puffed and golden.
PROTEIN: 0.5g per serve
Storage
Can be frozen.
Ingredients
- Simply Wize gluten free puff pastry (135g)
- 36 peas (9 peas per pasty)
- 200g grated cassava
- 1 onion grated
- 1 carrot grated
- 1 parsnip grated
- 1-2 tbsp olive oil
- salt and pepper to taste
- 1/2 tsp mild curry powder
- 1/2 cup of vegan chicken stock
- 1 tsp of egg replacer mixed with 1 tbsp of water
Table
