Vegetarian Classic Beef Pasty
Discover the delightful twist on a British favorite with this Vegetarian Classic Beef Pasty recipe! Perfectly flaky homemade pastry encases a savory filling of diced potatoes, carrots, onions, and celery, complemented by a plant-based ground "beef" substitute for a guilt-free comfort food experience. Seasoned with aromatic thyme and black pepper, and simmered in rich vegetable broth, this vegetarian pasty offers a balanced medley of hearty flavors. Easy-to-follow instructions make crafting these golden pastries a breeze, and they’re ideal for everything from weekday dinners to portable lunches. Pair these plant-based pasties with a fresh green salad or enjoy them on their own for a satisfying, meat-free meal. Keywords: vegetarian pasty, plant-based comfort food, flaky pastry recipe, British classic, meat-free dinner.
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Recipe Information
Ingredients
- 450 grams all-purpose flour
- 225 grams unsalted butter
- 120 milliliters ice-cold water
- 1 teaspoon salt
- 150 grams potatoes, peeled and diced
- 100 grams carrots, peeled and diced
- 1 medium onion, finely chopped
- 2 celery stalks, finely chopped
- 200 grams plant-based ground 'beef' substitute
- 2 tablespoons olive oil
- 60 milliliters vegetable broth
- 0.5 teaspoon black pepper
- 0.5 teaspoon dried thyme
- 1 egg, beaten for egg wash
Instructions
1. Preheat your oven to 200°C (400°F).
2. In a large mixing bowl, combine the flour and salt. Add the chilled, diced butter.
3. Using your fingertips or a pastry cutter, work the butter into the flour until the mixture resembles breadcrumbs.
4. Slowly add the ice-cold water, mixing with your hands until a dough forms. Do not overwork the dough.
5. Wrap the dough in cling film and refrigerate for at least 15 minutes.
6. In a large skillet, heat olive oil over medium heat. Add chopped onion, celery, potatoes, and carrots. Cook until they begin to soften, about 5-7 minutes.
7. Stir in the plant-based ground 'beef' substitute, black pepper, and thyme. Cook for another 3 minutes.
8. Pour in the vegetable broth, stir well, and let it simmer until most of the liquid is absorbed, about 5 more minutes. Remove from heat and let cool.
9. Divide the dough into four equal parts. Roll out each piece into a circle roughly 20 cm in diameter.
10. Place a quarter of the filling on one side of each circle, leaving a border around the edge.
11. Brush the edges with beaten egg, fold the pastry over to encase the filling, and press the edges to seal. Crimp with a fork or your fingers for a decorative effect.
12. Place the pasties on a baking sheet lined with parchment paper and brush with beaten egg.
13. Bake in the preheated oven for 25-30 minutes, or until golden brown.
14. Remove from oven and let cool slightly before serving.
Nutrition Facts
Calories |
1082 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.9 g | 81% | |
| Saturated Fat | 33.1 g | 166% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 169 mg | 56% | |
| Sodium | 776 mg | 34% | |
| Total Carbohydrate | 107.1 g | 39% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 4.2 g | ||
| Protein | 24.2 g | 48% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 97 mg | 7% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 692 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.
