Sunday Brunch Vegan Festive Pasty

Dinner Snack

8 circles of ready rolled puff pastry 150mm (check the pastry is vegan, most commercial brands like jusrol are)
100ml soy milk
Tsp turmeric
Tsp black onion seeds
Filling – 1 onion, diced
Clove garlic
100g cubed squash
30g peas
Tin jackfruit, drained
12 sage leaves
75g breadcrumbs
250ml strong veg stock
Heaped Tsp each dried oregano, basil and marjoram
2 tbs cranberry jelly/sauce

  1. Fry the onion and garlic for 8mins
  2. Add the squash, jackfruit, dried herbs and stock
  3. Bring to the boil
  4. Then simmer really slowly for about 1 hour, until the jack fruit is falling apart, add a bit more stock if getting too dry.
  5. Cool, then add the sage, breadcrumbs and peas.
  6. Brush the edge of 4 circles of pastry with soy milk mixed with turmeric
  7. Spoon filling into the centre. Add a spoonful of cranberry on top
  8. Sit second piece of pastry on top
  9. Press with a fork all round to seal
  10. Brush with the milk mix
  11. Bake at 200c for 25- 30mins
  12. Serve with a choice of sweet mustard, ketchup, brown sauce or gravy

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