Vegan Classic Beef Pasty
Indulge in the savory delight of a Vegan Classic Beef Pasty, a plant-based twist on the beloved traditional Cornish pasty. This recipe transforms the hearty flavors of a classic beef filling into a wholesome vegan alternative, featuring tender mushrooms, protein-packed lentils, and a medley of carrots, potatoes, and aromatic spices. Encased in a flaky, golden vegan puff pastry, this comforting treat is perfect for lunches, picnics, or cozy family dinners. With easy-to-follow instructions and affordable ingredients like soy sauce, tomato paste, and dried thyme, these pasties offer rich flavor and satisfying texture without any meat or dairy. Ready in just over an hour, these vegan pasties are equally delicious served warm or at room temperature. Try this recipe for a cruelty-free take on a classic favorite that doesn’t compromise on taste!
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Recipe Information
Ingredients
- 1 package Vegan puff pastry
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic, minced
- 1 medium Carrot, diced
- 1 medium Potato, peeled and diced
- 150 grams Mushrooms, finely chopped
- 200 grams Green lentils, cooked
- 1 tablespoon Tomato paste
- 2 tablespoons Soy sauce
- 1 teaspoon Thyme, dried
- 0.5 teaspoon Pepper
- 1 teaspoon Salt
- 2 tablespoons Oat milk
Instructions
Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper.
In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté for 5 minutes until transparent.
Add the minced garlic, diced carrot, and potato to the skillet. Cook for another 5 minutes, stirring frequently.
Stir in the chopped mushrooms and cook until they are soft and all excess liquid has evaporated, about 5 more minutes.
Add the cooked lentils, tomato paste, soy sauce, dried thyme, pepper, and salt to the skillet. Stir well to combine and cook for another 2 minutes. Remove from heat and let the filling cool slightly.
On a floured surface, roll out the vegan puff pastry to about 1/8 inch thick. Cut the pastry into 6-inch circles using a plate or bowl as a guide.
Place approximately 1/4 cup of the lentil and vegetable mixture onto one half of each pastry circle. Brush the edges of the pastry with water.
Fold the pastry over the filling to form a semi-circle, pressing the edges together. Use a fork to crimp the edges and seal the pasty.
Place the pasties on the prepared baking tray and brush the tops with oat milk to help them brown.
Bake in the preheated oven for 25 to 30 minutes, or until the pastry is golden brown and flaky.
Remove from the oven and let cool for a few minutes before serving. Enjoy the pasties warm or at room temperature.
Nutrition Facts
Calories |
636 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.8 g | 45% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1170 mg | 51% | |
| Total Carbohydrate | 74.2 g | 27% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 7.1 g | ||
| Protein | 12.6 g | 25% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 74 mg | 6% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 699 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
