Ingredients
- 150g Meatless Farm Meat Free Mince
- 1 small onion peeled and roughly chopped
- 1 small potato peeled and roughly chopped
- 1 large flat mushroom cleaned and roughly chopped
- 150g (approx) butternut squash peeled and roughly chopped
- 15g tomato purée
- 1 tablespoon balsamic vinegar
- 50g water
- Salt and pepper to season
- Oil to fry
- Plant based milk for glazing
- 2 packs vegan Ready Roll shortcrust pastry (or gluten free version) (or make your own)
- ½ green apple, cored removed and sliced
- 200g red cabbage, finely sliced
- 1 small carrot, approx 80g, grated
- Vegan mayonnaise
Method
- Add a little oil for shallow frying to a saucepan and heat.
- Add the onion, potato, mushroom and squash and cook until softened, stirring frequently.
- When all the vegetables are softened, add the tomato purèe, balsamic vinegar and water.
- Cook until the liquids have evaporated and the mix is dry.
- Fold in the Meatless Farm Meat Free Mince and season with salt and pepper.
- Unroll the pastry or roll out the pastry if you made your own.
- Using a small plate, around 15-20cm diameter, cut out circles.
- Add the filling into the middle of the circle, brush the edges with the plant-based milk. Fold the pastry over, stand the pasty up and crimp the edges.
- Place in a pre-heated oven at 180c and cook for 20-25 minutes or until golden brown.
- Add the cabbage, apple and carrot to a bowl. Then add the vegan mayonnaise (your preference on quantity) and fold together.
- Serve the pasty warm or cold with a side helping of slaw.
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