Vegan Homemade Chicken Pastry
Discover the ultimate comfort food with this Vegan Homemade Chicken Pastry recipe, a plant-based twist on a beloved classic. Featuring flaky, buttery vegan pastry and a savory "chicken-style" filling made from seitan or soy curls, this dish delivers all the flavor without the animal products. Packed with wholesome ingredients like diced carrots, peas, and aromatic garlic and onions, the filling is enriched with thyme, soy sauce, and vegetable broth for a rich, hearty taste. These golden pastries are brushed with almond milk for a crispy finish and baked to perfection in just 25 minutes. Perfect as an appetizer, snack, or dinner, these pastries boast both convenience and irresistible flavor, making them ideal for your vegan comfort food cravings.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Vegan butter
- 6 tablespoons Cold water
- 10 ounces Vegan chicken substitute (such as seitan or soy curls)
- 2 tablespoons Olive oil
- 1 medium Onion, chopped
- 2 Garlic cloves, minced
- 1 medium Carrot, diced
- 0.5 cup Frozen peas
- 1 cup Vegetable broth
- 1 tablespoon Soy sauce
- 1 teaspoon Dried thyme
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 2 tablespoons Almond milk
Instructions
In a large bowl, combine the all-purpose flour and a pinch of salt. Add the vegan butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
Slowly stir in the cold water, one tablespoon at a time, until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 15 minutes.
In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté for 3-4 minutes until the onion becomes translucent.
Add the diced carrot and cook for another 5 minutes, stirring occasionally.
Add the vegan chicken substitute to the skillet. Stir in the vegetable broth, soy sauce, dried thyme, salt, and black pepper.
Mix the cornstarch with 2 tablespoons of water to create a slurry. Add this to the skillet, stirring to thicken the filling mixture for an additional 3-4 minutes.
Stir in the frozen peas and continue to cook for another 2 minutes. Remove the filling from the heat and let it cool slightly.
Preheat the oven to 375°F (190°C).
Remove the dough from the fridge and roll it out on a floured surface to about 1/8-inch thickness. Cut out circles using a cookie cutter or bowl.
Place a spoonful of the vegan chicken filling in the center of each pastry circle. Fold over and seal the edges with a fork.
Place the pastries on a baking sheet lined with parchment paper. Brush the tops lightly with almond milk for a golden finish.
Bake in the preheated oven for 20-25 minutes, or until the pastries are golden brown and crispy. Serve warm.
Nutrition Facts
Calories |
3597 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.7 g | 277% | |
| Saturated Fat | 118.2 g | 591% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4678 mg | 203% | |
| Total Carbohydrate | 305.7 g | 111% | |
| Dietary Fiber | 27.7 g | 99% | |
| Total Sugars | 20.3 g | ||
| Protein | 100.0 g | 200% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 357 mg | 27% | |
| Iron | 25.0 mg | 139% | |
| Potassium | 1926 mg | 41% | |
*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.
