This flaky pastry recipe with a filling of potato and peas combined with caramelised onions is deliciousness all round. Make ahead for entertaining and let the guests enjoy the baking aroma in anticipation of the golden parcels.
Course Appetizer, Lunch
Cuisine Indian
Keyword Refined Sugar Free, Soy Free
Ingredients
For Filling:
500gm potatoesboiled peeled and chopped
1cupfrozen peasthawed
1tspdried Italian herbs
1tspsalt
1tspground pepper
3Sheets store-bought puff pastrythawed
2tsppoppy seeds or dried oregano for garnish
For Vegan Egg wash:
1tbspagave or maple syrup
4tbspsoy milk
1tspmustard
Instructions
Preheat oven to 200°C (400°F).
In a large bowl mix potatoes , peas. Add Italian herbs, salt and pepper and toss to combine.
Divide the mixture equally into six.
Cut the pastry sheets into quarters vertically.
Spread onto one half of each cut pastry sheet.
Brush the edges with water and fold over to enclose. Press the edges with a fork to seal.
Place on a baking tray lined with parchment or baking paper.
Brush with vegan egg wash and sprinkle poppyseeds or dried oregano if using.
Bake for 20–25 minutes or until golden.
Serve with sweet chilli sauce or vegan aioli.
Video
Notes
1. Cut the pastry into halves or quarters depending on the desired size of the pastie and divide the potato pea mixture accordingly2. Pasties can be folded diagonally or straight in the middle. Diagonal folding for triangular pastie and vertical for a rectangular shape.3. Italian herbs can be substituted with coriander leaves (dried or fresh) and a tsp of cumin powder4. Add other finely chopped and sautéd vegetables such as carrots, beans and broccoli.5. Unbaked pasties can be frozen and baked when needed, straight from the freezer. Allow extra 10 minutes for baking depending on the oven.