Vegetarian Beef Pastry
Discover the ultimate comfort food twist with this irresistible Vegetarian Beef Pastry recipe! Perfectly seasoned plant-based "beef" is combined with a hearty medley of finely chopped vegetables—onions, garlic, carrots, celery, and mushrooms—then layered with rich tomato paste, soy sauce, and a hint of Worcestershire for a truly savory filling. Wrapped in flaky, golden puff pastry and baked to perfection, these pastries make a quick and satisfying meal or snack. Ideal for vegetarians craving a meaty texture, this recipe is easy to prepare in under 80 minutes and serves four. Whether you're hosting a gathering or looking for a convenient weekday dinner idea, these vegetarian "meaty" pastries are sure to be a hit. Bonus: They’re freezer-friendly and easy to reheat!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 1 celery stalk, diced
- 200 grams mushrooms, finely chopped
- 300 grams vegetarian ground beef substitute
- 2 tablespoons tomato paste
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 ready-made puff pastry sheets
- 1 egg, beaten (for glazing)
- 0.5 cup flour, for dusting
Instructions
Preheat the oven to 200°C (400°F).
Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, and sauté until the onion is translucent, about 3 minutes.
Add the carrot and celery to the skillet and cook for an additional 3 minutes, stirring occasionally.
Stir in the mushrooms and cook until they have released their moisture and begin to brown, about 5 minutes.
Add the vegetarian ground beef substitute to the skillet. Cook and stir for 5 minutes, ensuring it combines well with the vegetables.
Mix in the tomato paste, soy sauce, Worcestershire sauce, dried thyme, salt, and black pepper. Cook for another 3 minutes, allowing the flavors to meld. Remove from heat and let it cool slightly.
On a lightly floured surface, roll out the puff pastry sheets to smooth out any creases.
Cut each sheet into 4 rectangles. Place a generous spoonful of the filling in the center of each rectangle.
Brush the edges of the pastry with the beaten egg. Fold the pastry over the filling to form a parcel, and press the edges to seal.
Place the pastries on a baking sheet lined with parchment paper. Brush the tops with the remaining beaten egg.
Bake in the preheated oven for 20-25 minutes, or until the pastries are golden brown and puffed.
Remove from the oven and let them cool slightly before serving. Enjoy your Vegetarian Beef Pastry!
Nutrition Facts
Calories |
429 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.5 g | 28% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 892 mg | 39% | |
| Total Carbohydrate | 39.1 g | 14% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 5.9 g | ||
| Protein | 19.2 g | 38% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 80 mg | 6% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 663 mg | 14% | |
*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.
