Vegan Pasties with Leek and Caramelised Onion
Prep Time: 15 minutes
Cook Time: 20 minutes
Caramelized Onions 1 hour
Total Time: 1 hour 35 minutes
Servings: 6
Description
Vegan pasties filled with leeks, caramelised onion, and green peas. Pasties are a traditional Cornish pastry recipe, with savoury filling enclosed in pastry.
Ingredients
Spelt Coconut Oil Pastry
- 300 grams (2 cups) spelt flour*
- 1 teaspoon coconut sugar
- ¾ teaspoon sea salt
- 60 grams (¼ cup) coconut oil solid
- 6-8 tablespoons cold water
Pasty Filling
- 1 teaspoon oil
- 1 medium leek cut into 1 cm rounds
- ½ teaspoon sea salt
- ½ teaspoon pepper
- Juice of a lemon
- 100 grams (½ cup) little white beans cooked
- 70 grams (½ cup) frozen peas
- 100 grams (scant ½ cup) hummus
- 1 batch caramelised onions
Instructions
Spelt Coconut Oil Pastry
- Place the flour, sugar, and salt into the bowl of a food processor with the blade attachment. Pulse until combined.300 grams (2 cups) spelt flour*, 1 teaspoon coconut sugar, ¾ teaspoon sea salt
- Add the coconut oil and pulse until sandy, then add the water a tablespoon at a time, pulsing between each addition. The finished pastry should be a little crumbly looking but come together easily when pressed.60 grams (¼ cup) coconut oil, 6-8 tablespoons cold water
- Form a disc with the pastry and wrap it in something to keep the moisture in (I like beeswax wrap). Set it aside, at room temperature, while you prepare the filling.
Pasty Filling
- Heat the oil in a large pan over medium heat. Add the leek and cook for 5 minutes, stirring occasionally, until browned and softened. Stir in the salt, pepper, and lemon juice. Add the beans, onion, and peas, and stir to combine. Set aside.1 teaspoon oil, 1 medium leek, ½ teaspoon sea salt, ½ teaspoon pepper, Juice of a lemon, 100 grams (½ cup) little white beans, 1 batch caramelised onions, 70 grams (½ cup) frozen peas
- Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper. Roll the pastry out on a floured surface to about 5 mm and cut large rounds, about 15 cm**.
- Place a tablespoon of hummus on each round and top with a couple tablespoons of the pastry filling. Repeat, rolling out any leftover pastry, until it's been used up.100 grams (scant ½ cup) hummus
- To close the pastries, use a finger or brush to slightly dampen the outer ring of the pastry round. Pinch each pastry closed, starting at one corner and moving around to the other. Use a fork to crimp the edge and seal the pasty. If it tears slightly don't worry, it shouldn't open up much in the oven.
- Brush the pasties with an egg wash if desired to help with browning. Continue until all the pasties are sealed, then place them on the prepared baking sheet and bake for 20-25 minutes, until crisp. Serve hot or keep leftovers in a sealed container for up to 2 days.
Notes
* I make this pastry with a mix of different spelt flours. Here I did half whole and half light, but it works well with fully light and whole spelt as well. Avoid bread flour.
** I used a cereal bowl to make the round imprints in the pastry and then cut them out with a butterknife. If you have a pastry cutter, you can use that instead.
Nutrition
Serving: 1 | Calories: 335kcal | Carbohydrates: 43g | Protein: 10g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Sodium: 582mg | Potassium: 197mg | Fiber: 9g | Sugar: 2g | Vitamin A: 353IU | Vitamin C: 7mg | Calcium: 35mg | Iron: 4mg
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.