Sunday Brunch Vegan Festive Pasty

Dinner Snack

Ingredients
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

Method
  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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