Using left-over mash mix from the shepherd-less pie recipe, here are some pasties.
- Ready-roll pastry (puff pastry is best, I used short-crust here)
- 100g frozen peas
- 3 large potatoes (chopped finely)
- ½ butternut squash (chopped finely)
- 2-3 tsp whole-grain mustard
- large knob Vitalite or other vegetable marg
- 3 tbsp rice/soya/other milk
- salt & pepper
- 1 carrot each, sliced and steamed
- handful kale, steamed
- 1-2 ripe plantain
- curry powder
- small onion
- small tomato
- 1 clove garlic
- sunflower oil
- Allow the pastry to defrost.
- Make the mash as per the shepherd-less pie recipe, except with peas. Set to one side.
- Roll out the pastry into circles and fill with the mash and peas mixture. Fold over, using a little rice milk to seal the edges and press firmly together. Make small incisions with a knife in the usual way to let the steam out.
- Put the pasties in the oven at 150 °C and gradually increase the temperature to 200 °C over the next 30-40 minutes or until the pasties are browning and cooked.
- Meanwhile, slice and fry the plantain in the softened onion, garlic, tomato and oil and cover with curry powder. This takes about 10 minutes, and the veg takes about 3-5 minutes to steam in a designated steamer.
- Serve all together, with a little egg-free mayo. I ended up making some instant gravy too, which I added after taking the photo above.