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Seasonal Pumpkin and Leek Pasties
[Vegan]

BC By: Becky Cotter

Author Bio

I started VegHotPot in 2011 as a way to document the recipes I was creating... Read More

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Seasonal Pumpkin and Leek Pasties [Vegan]

348

Dairy Free

Vegan

Cornish pasties are so delicious! They are traditionally filled with root vegetables and meat with a gravy to keep everything warm and moist. Back in the day they used to make a pasty with two sides, one side for the main course and one side for a pudding (usually stewed... Read More

Ingredients You Need for Seasonal Pumpkin and Leek Pasties [Vegan]

Pastry:

About 10 tablespoons cold vegan butter
1 1/2 cup all-purpose flour
Large pinch of fine sea salt
3-4 tablespoons cold water

Filling:

1 leek
1/4 of a small pumpkin
1 small onion
4 mushrooms
4 handfuls grated hard vegan cheese

Seasoning:

Handful herbs such as basil
Splash of vegan milk as a glaze

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How to Prepare Seasonal Pumpkin and Leek Pasties [Vegan]

To Make the Pastry:

Sift the flour into a large bowl with the salt and add the butter in cubes. Using your fingers, rub the butter into the flour until it looks like fine breadcrumbs.
Add the water and bring the pastry together with your hands until it is smooth.
Tip it out onto a floured surface and knead briefly then wrap it up in cling film and put in the fridge to rest for at least 30 minutes.

To Make the Filling:

Chop your vegetables into really small diced pieces and mix together with the other filling ingredients in a bowl ready to go in the pasties. I actually chopped way too many vegetables for the filling by using a whole pumpkin, two onions, eight mushrooms, et cetera so I simply added the leftovers to a soup. Probably better to have too much rather than not enough.
Preheat your oven to 355°F.
When your pastry is rested roll it out to around 1/4-inch thickness and cut into 8-inch circumference circles. Place a handful of the filling into the centre of each circle and then brush a little water around the edges. Fold the pastry over the filling and seal it shut by pressing the edges down with your fingers.
Brush the tops with a little non-dairy milk then place them on a baking tray and cook in the oven for 25 minutes. Different ovens will vary so they will be done when they are firm and the pastry is golden brown.

Notes

These can be frozen and will keep in an airtight container in the fridge for a few days. You can also make smaller pasties and they make a great lunchbox snack!

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.