Vegan and Vegetarian Cornish pasties re-posted here for Chandrani's Lunchbox event
|Boscastle Harbour, Cornwall, at low tide|
|Delicious with a dollop of green tomato chutney!|
I just got back from another wild and wonderful weekend in Cornwall, walking the cliffs and beaches, so what better way to participate in Chandrani of Cuisine Delights'
"Spotlight: Lunchbox ideas" event than to re-post my pasty recipe! Pasties are a complete meal, all sealed up in their own edible pastry wrapping so they are ideal for lunchboxes.
To make 10 pasties with some filling left over (makes a great pitta/ toastie filling for those who prefer bread to pastry) I used:
500g organic wholemeal flour
200ml extra- virgin olive oil mixed with 50ml water
water to mix
900g (uncooked weight) peas, potato, celery, white cabbage, pumpkin and swede (rutabaga) all chopped finely or diced no bigger than 1cm. (You could also use sweetcorn, parsnip, turnip, celeriac, carrot/ sweet potato etc.)
a little olive oil for sweating
1 tab miso
1 tab soy sauce/ Liquid Aminos
1 tab tomato puree
1/2 tsp coarse-ground black pepper
1 tsp hing
1 tsp mixed herbs
1 tsp thyme
More vegan-ising ideas: instead of black beans, use "Scheeze", "Cheezely", TVP chunks, seitan, tofu or your favourite cooked bean. I chose the black beans because their sharp tanginess is somewhat akin to a mature cheese.
Reminder: don't miss out on my "Amazing Almonds" event; submissions accepted until the end of April.