The Flaky Vegan

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Cheeseless and Onion Pasties, vegan cheese, potato and onion pasty recipe

Updated: Dec 16, 2019


Cheeseless and onion pasty

Maybe as a Lancashire lass, with a Bolton lad, is why pasties often feature in our house. Usually in a little paper bag, and usually from Greenhalgh's or Carrs! We don't lower the standards to indulge in a pasty barm, not often, anyway.....


There are loads of vegan pasties available now, Carrs do them, Morrisons, Ginsters and even Quorn, but they are all a Cornish meat and potato style pasty and I used to love a good old cheese and onion one!


These pasties are really easy to make and freeze well if you make a batch. I know the "cheese" sounds like a real hotch potch of ingredients, but it really does work. This recipe makes about 8 pasties, using a 15cm diameter bowl to cut the circle out. I made my own pastry, but shop bought shortcrust would cut a corner. Sleeves up, brown sauce or beans at the ready, here we go.....



Ingredients


300g plain flour

150g hard baking block, I used Stork

1/4 tsp salt

5-6 tbsps cold water

1 medium onion

200g potatoes

80ml soy milk

1tbsp vegetable oil

1/2 tbsp arrowroot powder

1/2 tbsp tahini

3tbsp nutritional yeast

1/2 tbsp white wine vinegar

1 tbsp white miso paste

1/2 tsp salt

Good few grinds of black pepper

Soy milk for glazing



Method


In a bowl put the flour, salt and baking block into a bowl. Chop into pieces then work the fat into the flour using your fingertips until it resembles breadcrumbs. Add just enough cold water to work into a stiff dough, and handle as little as possible. Wrap in clingfilm and place in the fridge



Peel and roughly chop the potatoes and the onion. I cook in the steamer to retain the flavour, but you can boil them if you prefer. It will take about 20 minutes to cook until the vegetables are tender


Preheat the oven to 200c and line 2 baking trays with greaseproof paper




Whilst the vegetables cook, add the rest of the ingredients to a small pan. Mix thoroughly until there are no traces of the harder ingredients. Bring to a gentle bubble on a medium heat, stirring constantly. The sauce will be quite thick and have the consistency of melted cheese. Remove from the heat and set to one side


Drain the potato and onion mix and mash to a rough paste. Stir in the cheesey mix


Remove the pastry from the fridge and cut into 2 pieces - it's easier to roll out 2 batches of 4. Roll one piece of the pastry to about 4mm thick on a floured surface. Cut circles out with a dish or small saucer. Set to one side then repeat with the other piece of dough until you have 8 circles




Place a heaped dessertspoonful of the potato mix on a circle as shown, then moisten the edge of half the circle and fold over. Using a fork, gently seal the edge of the pasty, make a couple of small slits in the top, then place on the baking sheet. Repeat until you have made 8 pasties. Using a pastry brush, apply soy milk to glaze, then place in the oven.


Cook for 20-25 minutes until golden brown then leave to cool


Debbie







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