VEGETABLE PASTIES WITH VEGAN MINCE

Ingredients

• 2x200 g puff pastry sheets/blocks* (see notes)
• 1 teaspoon dairy-free milk (soy, almond or coconut), for glazing
• Filling:
• ½ medium onion, diced
• 1 - 2 cloves garlic, minced**
• 2 teaspoons minced/grated fresh ginger root**
• 1 medium carrots, diced
• 1 cup [170 g] vegan mince*** (see notes for substitutes)
• 3 - 4 white mushrooms, finely chopped
• ½ teaspoon vegetable stock powder (or ½ cube)
• ½ cup [120 ml] water (or vegetable broth)
• ½ teaspoon dried oregano
• ½ teaspoon ground cumin
• ½ teaspoon sweet paprika (or cayenne pepper for spicy)
• ¼ cup [35 g] peas, frozen
• ⅓ cup [80 ml] crushed tomatoes (canned or fresh blended)
• 1 tablespoon soy sauce
• 1 tablespoon cornstarch (or potato starch)
• ⅓ cup [80 ml] water
• ½ tablespoon coconut oil
• 2 - 3 sprigs fresh thyme
• 4 - 5 stems fresh parsley, finely chopped
• ½ tablespoon coconut oil
• Salt and pepper to taste
• Soy milk (or other high protein plant-based milk like almond milk) for glazing
• 
  

Instructions

Prepare the veggie mince filling:

1. Dissolve the vegetable stock powder/cube in ½ cup water (omit this step if using vegetable broth instead). Set aside.
2. In a skillet on medium-high heat, add ½ 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.
3. Add the veggie mince and mushrooms. Saute for 2 - 3 minutes. Add a little water if needed.
4. Clear a small section of the pan and add the paprika, cumin and oregano.
5. Stir and saute for another minute.
6. Add the crushed tomatoes, soy sauce and fresh thyme. Add the vegetable broth.
7. Simmer for about 2 - 3 minutes.
8. Dilute the cornstarch in about ⅓ cup water. Add this mixture to the pan and stir immediately.
9. Continue simmering while stirring until the mixture starts to thicken.
10. Add the chopped parsley, stir and turn off the heat.
11. Allow the veggie mince to cool completely before filling the pastry.

Make the pasties:

1. Set oven to preheat at 200°C / 400°F.
2. Place the block or folded sheet of puff pastry dough on a floured surface. Dust it with some more flour.
3. Roll out into a square shape about 5mm thickness.
4. Cut into 4 squares.
5. 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.
6. Place the pasties onto a baking tray lined with parchment paper.
7. Brush with some soy milk.
8. Prick the pasties on top with a fork to make little holes. This will prevent them from bursting open.
9. Bake for 20 minutes at 200°C / 400°F.
10. Remove the pasties from the oven and let cool slightly before serving.

https://veganlovlie.com/vegetable-pasties-vegan-mince/