These may not sound appetising and I bet you are also wondering how we would make pastry vegan-friendly? There is a wonderful dairy-free product in the world of baking called Trex. It can be used as a replacement for butter. And as for the filling, we have a wonderful roasted root veg mixture almost Mediterranean tasting! So let’s get to it, shall we! (let me just add this is not slimming world!)
Pastry: 100g Trex, 225g plain flour, pinch of salt, water (as and when you need it)
The best way to make this pastry is in a food processor, all you do is add the flour and salt and add the cubed Trex, pulse until the mixture resembles breadcrumbs (or until there are no large lumps of trex), add 3 tbsp of water and pulse until the mixture comes together (you may need a little more water), tip the dough onto a work surface and bring together then wrap in cling film and leave to rest while you prep your filling.
If you don’t have a processor, cube the trex and distribute it through the flour and you can either use a fork to work the trex into the mixture or my preferred method, to rub the trex and flour between your fingertips until breadcrumbs are formed. slowly work in 2-3 tablespoons of water until a dough is formed, tip onto the work surface, bring together and wrap in clingfilm to rest.
The filling: 1 small butternut squash, 1 medium potato, 1 large carrot, 1 large white onion, 1 clove of garlic, 1 tsp thyme, generous pinch salt and pepper, 1 tsp tomato puree, 1 tbsp olive oil.
Dice up the veggies into a small/medium cube (if you don’t want to cut up butternut squash many supermarkets sell pots already chopped!). Mix together the garlic, olive oil, tomato puree, thyme and a generous pinch of salt and pepper and coat the vegetables in the olive oil mixture, lay on a foil lined tray, cover with foil and bake in the oven at 180oC for 30 minutes, or until the butternut squash is just fork tender. Remove from the oven and leave to cool.
Divide the rested pastry into 4 and roll and trim into squares, divide the vegetable mixture between the 4 pastry squares, wet the sides with some water and fold the pastry over the vegetable mix and gently press the edges down with a fork and poke some holes in the top with a fork.
If baking straight away brush with some olive oil and bake for 30-40 minutes or until the pastry is lightly golden.
Alternatively, you can cut the pastry into two and roll into rectangles and do a large pie/pasty and bake in the same way.
Once you have made the pasties if you don’t want to bake them put them in the freezer and after 2 hours you can put them in a sandwich bag which is perfect for unexpected vegetarian/vegan guests! (they will just need an extra 10-15 minutes in the oven straight from frozen)