Root Veg Pasty
A simple, flavoursome filling encased in ready-made shortcrust pastry.
Celeriac, swede & carrots, cooked for ages as they absorb the rich, sharp and hot flavours in this warming, comforting and eminently satisfying pasty.
The only non-vegan item is the milk or egg for glazing, but oat milk will do just as well.
Ye cannae whack a pie!
half a neep (swede/turnip/rutabaga)
celeriac - or sweet potato would do, but they might collapse a bit
mustard - which kind depends on your preference; I like Dijon in this
ground cloves, chilli powder, dried sage, pepper
Watch the video
Peel the celeriac and neep, scrub the carrots
Dice into small cubes, roughly the same size
Chop the mushrooms into chunkier pieces - they’ll survive cooking better, and add texture to the filling
Heat some vegetable oil (I prefer oilseed rape) in a pan
Add the veg and all the spices
Stir in a good dollop of mustard - like a mega-heaped teaspoon
Add the vinegar - about 2 tablespoons
Add enough hot water to just cover everything
Simmer for about an hour - until the liquid has reduced to a thick, unctuous gravy
Preheat the oven to 180ºC
Unroll the pastry sheet on a baking tray and slice in half - you can keep it on the baking paper it comes with
Spoon the filling onto each sheet in a line along the middle, leaving about 2cm all round
Brush those uncovered edges with milk/egg/oat milk
Fold the pastry over lengthwise, edge to edge; pressing down the three touching edges to join them firmly.
Run a fork along the edges to seal and give a pattern
Brush the pasties with more milk or whatever you used, and dust with nutmeg
Pop it in the oven for 30 minutes
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