Saturday, 22 February 2014

Traditional pasty


What better after a cold afternoon out and about than a good old-fashioned pasty straight from the oven?  The good thing about the vegan version is that it's not as greasy as its traditional meaty counterpart meaning that the pastry doesn't go soggy underneath.  This is a nice simple recipe, using shop-bought pastry, that will make 4-5 regular pasties or 10-12 mini ones.
Ingredients
1 500g pack of vegan-friendly puff pastry
200g of vegan mince (I used Fry's)
1 large potato
1 small swede or 1/2 regular swede
1-2 tsp of vegetable stock powder
Salt & pepper

Recipe

  1. Get the pastry out of the fridge and leave it to get to room temperature
  2. Place a large pan of water on the hob & bring to the boil
  3. Finely dice the potatoes and swede 
  4. Pop the diced swede and potatoes in for around 5-6 minutes to boil - check before draining that they're cooked then set aside to drain fully
  5. Place the oven on to preheat to 180C
  6. In a large frying pan or wok, heat a small amount of oil and add the mince 
  7. Once the mince has browned slightly, add the swede and potatoes
  8. Add a small amount of salt, a liberal amount of pepper, and 1tsp of vegetable stock powder
  9. Mix the ingredients well until the mince is cooked through
  10. Give the mixture a taste and if needs be, add more pepper and the other tsp of veg stock powder
  11. Set the filling mixture to one side to cool and roll out the pastry on a lightly floured work top, it should be big enough to cut out 4-5 15cm/6" discs
  12. Use a bowl or saucer around 15cm wide as a stencil to cut out discs
  13. Roll each disc out a little more before adding 2-3 heaped tablespoons of filling in the centre, slightly to one side
  14. Fold the disc over then begin to crimp the edges, there are numerous ways but here's one example - http://www.bbc.co.uk/food/techniques/crimping_pasty
  15. Place the pasties on a non-stick baking tray and cook until the pastry is golden brown 
  16. Eat with a big dollop of ketchup!