The great accidental purple pasty

The great Purple pasty

 

Ingrediants 

1 potato cooked and mashed ( left over mash is a great option )
1 carrot, grated ( I used purple )
1 red pepper, chopped ( i used an array of red green and yellow )
2 courgettes, 1 grated and 1 sliced
4 spring onions, sliced
10 mushrooms, sliced
2 garlic cloves, grated
A pinch of chilli flakes
1 tsp of wholegrain mustard
1 tsp onion powder
1 seitan steak small sized cubes ( you can also use fake meat pieces that you enjoy )
7 cocktail gherkins ( optional )
1 block of pastry, either shop bought or homemade shortcrust

Those purple carrots made everything purple

The pasty stuffing mix

Method

1. Cook the onion in a large frying pan in 1 tbsp of oil. When they have fried for about 2 minutes add the grated garlic cloves and fry until soft.
2.  Add the chilli flakes to taste and the onion powder until it starts to become aromatic. Add the vegetables to the pan and stir fry for around 5-7 minutes on a medium to high heat, add the stock just a little glug until the water is released and is then reduced. 
3. Add the seitan chunks and stir fry  with the vegetables, add the wholegran mustard and the gherkins. Fry for a little longer. 
4. Lastly add the mash to the vegetables and stir through warming it with the vegetables, put aside to cool before filling the pastys later. 
5. Take your pastry and cut it into desired size for your pasty. My homemade recipe made 9 small pasties or 5 large pasties. 
6. Roll out to an oblong or a circle ( whichever you prefer ), place a ball of filling in the centre and seal edges with either water or soya milk. You can either crimp the edges or press lightly to seal it with a fork. You dont want to overfill the pasty or it will leak as the seal wont be great. Place on a greased or lined baking tray. Put soya milk over the pasties with a pastry brush.  I like to shake a little pepper over my pasty before baking.
7. Bake in an oven at 200 degree for small pasties - 15 mins, larger pasties - 20mins.  

Roll out to desired size

Binding the edges with soya milk

Just before the oven

The finished small pasties