Tag Archive | pasty

40. Fake Steak Bakes

DSCF5152 PS1

Many of the omnivores in my life regularly bow down and praise the almighty “Steak Bake” as sold by a certain, famous high street “bakery”. I’ve never really understood the love of this particular pasty. Back in my meat-munching days I was always disappointed by the lack of filling – too much gravy and not a lot of anything else.

So, I was surprised to find myself fancying one the other day. So I made a couple. Using seitan. Oh mighty seitan –  now there’s a food that deserves worshipping!

Meaty, savoury,filling and best of all, animal cruelty free. My Fake Steak Bake recipe:

Ingredients:

1 ½ x cups vital wheatgluten

1 x 400 g tin black beans (drained and rinsed)

1 x medium onion (roughly chopped)

2 x tsp vegan friendly Worcester sauce

1 x tsp Dijon mustard

1 x tbsp veg oil

2 x tsp beef seasoning

1 x tsp minced garlic

½ x tsp browning

1 x tsp black pepper

2 x tbsp water

250 g vegan friendly shortcrust pastry (I used Jus-Rol)

2 x tbsp gravy granules (I used Bisto original)

Method:

You will need about ¼ of the seitan to make two large pasties. Therefore if you have enough pastry and gravy, you could theoretically make eight pasties. I only made two so this is how many my recipe is for. The left over seitan freezes well or is great in a sandwich.

Whiz up the wheat gluten, black beans, Worcester sauce, mustard, oil, beef seasoning, garlic, ½ of the onion, the browning, pepper and water in a food processor until a smoothish paste is formed.

Add the gluten and whiz until combined into a dough.

Knead for 5 – 10 minutes either by hand or mixer. The longer you knead the more bite the “beef” will have.

Roll into a thick sausage shape and loosely wrap in tin foil. Place into a steamer on a low – medium heat for 45 minutes.

 DSCF5137 PS5

Leave to cool in the fridge overnight.

Cut off ¼ of the seitan and chop up into meaty chunks.

DSCF5142 PS4

Fry in a little oil along with the remaining onions, just until the edges of the seitan starts to crisp and the onions start to go translucent.

Add the gravy granules and stir in enough water to make a thick gravy. Once bubbling, turn off the heat.

Roll out the pastry into 2 rectangles of equal size. Spoon the filling over one half of each rectangle, leaving a 2 cm gap around the edges. Fold the clean halves over the top of the filling and use the back of a fork to press down the edges in order to seal the pasties.

DSCF5147 PS3

Bake on a lightly greased baking tray for 15 – 20 minutes (until golden brown) at 180oC.

 DSCF5149 PS2

I’m a dirty-girl and snaffled mine up with lots of ketchup!

Flash-Gordonette…x

 P.S., HAPPY WORLD RAT DAY to all my fellow ratty lovers!  X

 harvey

(Harvey on a shoe!)

 

 

 

 

 

 

 

Share

29. “Cheese” and onion slice

I used to love a cheese and onion pasty from Greggs (the bakers).

I think I’ve managed to create a pretty decent vegan alternative, although I have named my version a “slice” so that my friend from Plymouth doesn’t beat me up. Apparently a pasty has to be pasty shaped, NOT a rectangle.  Also, a pasty should be made from short-crust pastry… so “slices” it is!

The majority of what I eat is created from scratch. However when it comes to puff pastry, I can’t see the point in wasting all that effort and energy when you can just buy a packet of “JusRol”: http://www.jusrol.co.uk/ProductDetail.aspx?ProductId=6 It’s tasty, fast and vegan friendly. Not to mention fool proof!

So here you have it, my soya and nut-free “cheese” and onion slice recipe:

(Makes two LARGE slices)

Ingredients:

1 x roll of Jus Rol puff pastry (you get two rolls per pack)

1 x medium onion

1 x medium-large potato (Chopped)

½ x head of cauliflower (Chopped)

¼ x cup rice milk (or any dairy alternative) (plus extra for brushing)

1 x veg stock cube

½ x teaspoon English mustard

½ x cup nutritional yeast flakes

1 x tsp grated nutmeg

1 x tsp turmeric

1 x tsp salt

½ x tsp garlic powder

Black pepper to taste

 

Method:

Preheat the oven to 200oC.

In a medium pan, add cold water, the stock cube and potato.

Turn on the heat and when the potato just starts to go soft, add the cauliflower.

Cook until everything is tender, strain and add to a food processor along with the milk. Blend until you have a smooth puree.

Add the mustard, yeast flakes, nutmeg, turmeric, salt, garlic powder and pepper and blend some more.

Finely dice the onion and fry in a little bit of oil until translucent. Add to the potato-cauli mixture and stir in by hand.

Un-roll out the pastry so it is flat on your work surface. Cut into equal halves.

Imagine a line down the centre of each pastry half. Spoon half the filling onto one side of each pastry half, leaving a clean edge on three sides (refer to picture if that makes no sense!).

 p3

Brush the clean edges with a little milk.

Fold the filling-less side of the pastry over the filled side and press the edges together with the back of a fork.

Brush each slice with a little milk and put into the oven for 15 minutes or until golden brown.

p2

It’s Saturday night and I wanted a treat so I served our slices up with chips and beans rather than my usual multi-veg combo. I am secretly chuckling to myself because my Besty will be HEAVING when she sees this photo – she hates beans with a passion, heh heh heh!

 ps1

 

Flash-Gordonette…x

 

 

 

 

 

 

Share