Seasonal Pumpkin And Leek Pasties

Serves 6


About 10 tablespoons cold vegan butter
1 1/2 cup all-purpose flour
Large pinch of fine sea salt
3-4 tablespoons cold water


1 leek
1/4 of a small pumpkin
1 small onion
4 mushrooms
4 handfuls grated hard vegan cheese


Handful herbs such as basil
Splash of vegan milk as a glaze

To Make the Pastry:

Sift the flour into a large bowl with the salt and add the butter in cubes. Using your fingers, rub the butter into the flour until it looks like fine breadcrumbs.
Add the water and bring the pastry together with your hands until it is smooth.
Tip it out onto a floured surface and knead briefly then wrap it up in cling film and put in the fridge to rest for at least 30 minutes.

To Make the Filling:

Chop your vegetables into really small diced pieces and mix together with the other filling ingredients in a bowl ready to go in the pasties.
Preheat your oven to 355°F.
When your pastry is rested roll it out to around 1/4-inch thickness and cut into 8-inch circumference circles. Place a handful of the filling into the centre of each circle and then brush a little water around the edges. Fold the pastry over the filling and seal it shut by pressing the edges down with your fingers.
Brush the tops with a little non-dairy milk then place them on a baking tray and cook in the oven for 25 minutes. Different ovens will vary so they will be done when they are firm and the pastry is golden brown.

These can be frozen and will keep in an airtight container in the fridge for a few days. You can also make smaller pasties and they make a great lunchbox snack!

Recipe taken from here