There's nothing like the smell of freshly baked pastry to get the mouth watering – and wrapped around this tasty, wholesome filling to create a savoury pocket of pleasure, who could resist!
MAKES: 6 large pasties
PREPARATION/COOKING TIME: 45 minutes
½ Pack of Earth Source Foods Firm Tofu
2 Large potatoes
1 Medium carrot
1 Medium parsnip
¾ Cup peas (fresh or frozen)
1 Medium onion
1-2 Celery sticks
1 Clove garlic, crushed
1 Teaspoon crushed black pepper – to taste
1-2 Teaspoons salt – to taste
1 Pack of ready-rolled frozen puff pastry sheets
Olive oil for frying
Preheat oven to 200C.
Separate 3 sheets of the frozen puff pastry pack and set aside to defrost for 10 minutes while preparing the pastie filling.
Peel and roughly chop 1 potato and cook in a small saucepan of boiling water until soft. Drain and mash, adding a drizzle of olive oil and seasoning with a little salt and pepper. Put aside.
Cut the tofu into small cubes (approx ¾ cm) and put aside.
Dice the 2nd potato and all other vegetables. Heat 2 tablespoons of oil in a large non-stick pan and fry vegetables for approx 8 minutes over medium heat, adding salt and pepper. Add crushed garlic and fry for a further minute before adding a dash of water and cooking through for a few more minutes until vegetables are soft and water has evaporated. Push vegetables to one side of the pan and add another tablespoon of oil to lightly brown the tofu cubes before incorporating into the vegetable mix. Turn off the heat and set aside for a few minutes before adding the mashed potato and stirring through to combine all ingredients.
Cut each square sheet of puff pastry diagonally to create two large triangles from each sheet. Divide the prepared cooked vegetable mix into six portions and spoon each portion onto the end of each pastry triangle, leaving a 1cm clear edge for sealing. Moisten the pastry edge with water before folding over each triangle, and lightly press the edges with a fork to seal. Place pasties on a baking paper lined or greased tray, and oven bake on a middle rack for 20-30mins, until the pastry is evenly and lightly browned.
Serve with your favourite chutney, tomato or chilli sauce condiment with a side of salad greens for a complete, satisfying meal. Also good to pack cold and serve at room temperature for an easy lunch.
For a touch of spice, add 2 teaspoons of curry powder to the vegetable mix when frying.
GF: Substitute puff pastry for gluten free puff pastry.
FODMAP: Omit onion and garlic.