This is a super easy vegan recipe for a delicious pasty that makes a tasty lunch. The recipe was given to me years ago by friends David & Nettie when we had a vegan dinner party to cater for.
I made some of them last week as an easy lunch before we headed off to the airport. Add some Feta for a non vegan version (which I did on this occasion).
There’s no fat at all in the pastry but you then flood the baking tray with olive oil and this gets absorbed by the pasty during cooking giving a crispy crunchy, delicious result.
For three medium or one giant pasty you’ll need:
220g plain flour
A little sea salt to season
2 tablespoons of olive oil
Water to mix
Method for the pastry:
Pop the flour and salt in a bowl, add the olive oil and then add just enough water to bring it together to a soft dough. Knead until smooth then put to one side while you make the filling.
Filling:
The other week I used the following but you can change it according to what you have in the fridge or what you fancy.
Around 300g fresh spinach rinsed and steamed without extra water then drained and squeezed to remove any excess water
A 400g can of chickpeas drained
A small onion and a couple of cloves of garlic finely chopped then gently cooked in a little oil until soft
A pinch of cumin seeds
The finely grated rind of a lemon and the juice
Salt to taste
A pinch of chilli flakes to taste
Method for the filling:
Mix all the ingredients together, check for seasoning and put to one side. If you’re going non vegan you can also add 100g of crumbled Feta into the mix.
Divide your dough into 3 pieces (or 2 bigger or one ginormous). Roll out of a floured surface until you have a thin disc.
Put the filling in the middle and turn over to make your pasties and crimp the edges.
Brush the top with milk, sprinkle with sea salt flakes and a few chilli flakes.
Place on a baking tray and then flood the tray with olive oil. Be generous here it’s what makes them so yummy.
Cook in a preheated oven at 190° fan until golden and crispy. You can take them out a couple of times and baste with the oil in the baking tray.
Serve cool or at room temperature with a squeeze of lemon over the top. I served ours with some roasted red peppers with garlic and tomato.
