Vegetarian Pasties Food

VEGETARIAN SAVORY PUMPKIN PASTIES

Steps:

• In a skillet, heat the oil and brown the onion and garlic together until soft and translucent.
• In a mixing bowl, mix with the pumpkin and the browned onion together.
• Whisk in the egg and yogurt/sour cream to give it a nice creamy consistency.
• Whisk in the remaining ingredients.
• Preheat the oven to 350F and while it's preheating, roll out the pastry crust and use a biscuit cutter, 5-oz ramekin, or the outline of a can to cut circles.
• Grease a cookie sheet with cooking spray and line the circles up on them, spacing them out evenly.
• Put about a rounded tablespoon-ful of pasty mixture into each circle.
• Brush the edges with egg white, fold the pastry with your fingers to form semi-circles, sealing them, and crimp the edges down with a fork.
• Brush the outsides of each sealed pasty with egg white.
• Bake for 30-35 minutes or until golden brown.
• Let cool on a wire rack for about 5-10 minutes prior to eating. They are delicious with some herbed sour cream. I also like them with guacamole.

VEGETARIAN PASTIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Make the dough: mix flour, salt and baking powder together in a medium size mixing bowl. Cut in butter. Stir in egg, vinegar and 1/2 cup water. Continue stirring until dough is moist enough to be formed into a ball (add more water if necessary). Form the dough into a large ball.
• Make the filling: bring a pot of 3 cups water to boil, add lentils and continue to boil for 30 to 45 minutes; until lentils are tender. Watch the lentils and add water if necessary.
• Wrap the potatoes in aluminum foil and bake them for 30 minutes in the preheated oven. When the potatoes have cooled cut them into small pieces and mix them with the lentils.
• In a frying pan saute onions with oil. Stir the onions into the potato-lentil mixture; season with salt and stir.
• Divide the dough into 6 - 8-inch circles. Lay the circles on a flat, floured surface. Place one cup of filling into the center of each circle. Fold the dough around the filling; seal the edges and arrange the pasties on an ungreased cookie sheet. Bake for one hour in the preheated oven.

VEGAN PASTY

Steps:

• Sift the flour into a large mixing bowl and add small cubes of the vegan butter. Mix together roughly, without breaking up the chunks of butter.
• Add the water, 1 tbsp at a time and mix until a dough starts to form. Try not to squash the butter as much as possible. Work into a dough using your hands then rool out the dough on a floured surface until it is three times as long as it is wide. Fold in the top third of the pastry and then the bottom third and press firmly to seal the edges, then rotate 90 degrees and start again. Repeat this 3-4 times then leave to one side.
• Add the vegan margarine, flour, soya milk and seasoning into a clean saucepan and set to a medium heat. Keep stirring until everything has mixed together and then bring to the boil. Stir for another 2-3 minutes until the mixture starts to thicken, then remove from the heat and leave to cool slightly.
• While the sauce is cooling, dice the tofu, onion, potato and swede into small chunks and add to a large mixing bowl. Sprinkle the pepper over the filling and mix.
• When the sauce has cooled to room temperature, add the sauce to the mixing bowl of vegetables and stir to evenly coat the filling, then leave to one side.
• Roll out the rough-puff pastry so that the dough is no more than 5mm thick. Using a stencil, cut out circles of pastry that are 12cm in diameter.
• Place 1 tbsp of the filling mixture near to the middle of each pastry circle, just slightly off to one side. Then fold that larger side on top of the side containing the filling so that you get a semi-circular shaped pasty. Crimp the circular edge with a fork to seal.
• Transfer the pasties to a greased oven tray and brush each with a little soya milk to glaze.
• Put the pasties in the oven at 180 degrees C and cook for 20-25 minutes. Remove from the oven tray onto a cooling rack then leave for at least 10 minutes before serving. Suitable to be eaten hot or cold.

VEGETABLE PASTIES

Steps:

• In a large bowl, mix together all-purpose flour, whole wheat flour, and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough into 8 pieces, and shape into balls. Cover, and set aside.
• Heat olive oil in a large heavy skillet over medium heat. Saute onion and garlic until soft and translucent, about 5 minutes. Stir in carrot, turnip, potatoes and mushrooms. Add water, bouillon cube, tarragon, salt and pepper. Cook for 15 minutes.
• Preheat oven to 400 degrees F (200 degrees C).
• Roll each pastry ball into a circle, 6 to 8 inches in diameter. Place about 1 cup of filling on one half of each circle. Fold pastry over filling, and pinch edges to seal. Place on baking sheet, and brush with egg.
• Bake in preheated oven for 45 minutes, or until golden brown.

VEGAN CORNISH PASTIES

Steps:

• Preheat oven to 190C / 375F / Gas mark 5. Grease a baking sheet, or line with baking paper (not greaseproof).
• To make the filling: put all ingredients except the kidney beans into a food processor and process until very finely chopped. Turn into a bowl and stir in the kidney beans. Add plenty of pepper to taste.
• To make the pastry: Grate 120g margarine (or 60g margarine and 60g white fat) into 225g flour and the salt. Stir and cut through well with a large blunt knife to break up the fat and margarine a little.
• Using the blunt knife to stir, gradually add enough water to make a soft dough. Do not make too sticky. Using a little of the remaining flour, gently roll out the pastry until about 1cm thick. Fold the pastry into thirds by bringing the bottom edge up to about two thirds, and the top edge down to cover. Then fold the sides in the same way. If not using straight away, wrap in foil and store in the fridge for up to 24 hours.
• To form the pasties: Roll out the pastry to about 1cm thick and cut into 4 rounds about the size of a large tea plate. Pile filling into the centre of each circle and top with a piece of the remaining margarine. For each pasty, dampen the edge of the pastry with a little water, then fold pastry over the filling to form and half circle. Try to stuff as much filling in as you possibly can.
• To make the traditional edging, beginning at the right side, use the forefinger and thumb of your right hand to pinch the pastry together while using the forefinger and thumb of your left hand to fold over the section of pastry next to it. Move along to the next section of pastry, and repeat. Continue in this way along the edge of the pastry, making a rope-like join.
• Place the pasties onto the prepared baking sheet. Brush each one with soy milk, and prick with a fork to let the steam escape.
• Bake in the preheated oven for about 45 minutes until golden brown. Serve piping hot. The pasties should not split open, but if they do, it's not a problem, they are merely called 'laughing pasties'!