Indian Summer Vegan Vegetable Pasty
These hearty pasties are brilliant for a wholesome open-air meal at any time. Prepare before you pack and eat well wherever you are… perfect for camping, festivals and picnics – by Alice Talbot
Ingredients: Makes 12-24
For the filling:
• 1 Tbsp olive oil
• 300g of peeled and diced sweet potato
• 300g of peeled and diced potato
• 1 large carrot
• 1 red bell pepper
• 2 garlic cloves, crushed
• 1 x 400g tin chopped tomatoes
• 70g creamed coconut, chopped
• 1 x 400g tin chickpeas, rinsed and drained
• 100g frozen peas
• 1 x 454g or 2 x 226g jar of ART’s Indian Summer Chutney
• Salt and pepper
For the Pastry:
• 400g plain flour
• 1 tsp salt
• ½ tsp turmeric (optional)
• 200g dairy free margarine
• 2-4 Tbsp iced water
• A little dairy free milk for glazing
To make the filling, heat the oil in a large pan over a low heat. Add the potatoes, carrot, pepper and garlic; fry for 5 minutes, stirring often. Add the Indian Summer Chutney, tinned tomatoes, creamed coconut, chickpeas and peas. Bring the mixture up to a gentle simmer and cook, covered, for 20 minutes until the vegetables are tender. Stir the mixture often to avoid the mixture burning. Once cooked, season with a pinch of salt and pepper, allow to cool and then refrigerate until completely cold.
To make the pastry place the flour, salt, turmeric and margarine in a food processor until it resembles fine breadcrumbs. With the motor running, gradually add the iced water in a gentle trickle down the feed tube until the pastry combines.
Refrigerate your ball of pastry wrapped in cling film for 30 minutes.
Shape the pastry into six even balls, roll each ball until it becomes a 3mm thick disc on a floured surface. Place a couple of heaped spoonfuls of the filling into the middle of each disc. Be generous, but don’t overfill as your pastry may tear.
Brush a little water around the rim of the pastry and fold it over the filling to make a semi-circle. Press the edges together to seal. Trim with a knife and then crimp the edge with your finger. Cut a slit on top of the pastie for the steam to escape. Place the pasties on a couple of lined baking trays and refrigerate for 30 minutes.
Preheat the oven to 200˚C/gas mark 6. Brush each pasty with dairy-free milk, then bake for 30-40 minutes until golden. Set aside to cool for about 10 minutes before serving, or store in the fridge for up to 3 days.