Sweet Potato & Red Onion Pasties

Sweet Potato & Red Onion Pasties

These pasties are packed with flavour that the whole family will love.

Recipe to make 4 - 6 pasties, depending on size

2 medium sweet potatoes, peeled and sliced into 1cm cubes

3 whole cloves of garlic, skins left on

2 red onions, diced

1 sprig of rosemary, stalks removed and roughly chopped

2 fresh bay leaves

1 handful of crumbled or grated vegan cheese of your choice

1 tbsp olive oil

Sea salt & freshly ground black pepper

1 pack of ready made vegan puff pastry

A splash of dairy free milk of your choice

 

Method:

1. Preheat the oven to 180C/350F/Gas Mark4.

2. Mix the chopped sweet potato, onions, cloves of garlic, herbs, seasoning and 1/2 the olive oil together in a roasting tray and lay in one even layer. Pop the tray in the oven to roast for 30-35 minutes.

3. Remove the veggies from the oven and allow to cool before squeezing out the garlic from their skins and mixing in the crumbled vegan cheese.

4. Dust a clean work surface with plain flour and roll out the pastry.

5. Scoring around a large mug or a little saucer, cut out 4 - 6 (depending on their size) pastry discs.

6. Divide the filling equally into the centre of each circle of pastry then one at a time, brush the edges of the pastry with a little water and fold the disk in half making sure the edges meet. Press the two edges together firmly then crimp the edges with your finger and thumb or with a fork.

7. Once all the pasties are assembled, brush the top and edges with the dairy free milk then place on a lined baking tray.

8. Put the tray of pasties in the oven and allow to bake for 30-35 minutes or until golden brown.

We love these served hot or warm with a spicy chutney.

Enjoy!

XX

Less Waste, More Taste Tips:

As an alternative, you can also use this recipe to use up tasty leftovers or odd bits and bobs from the fridge to create a super filling!

- Add to or replace the sweet potato with carrots, butternut squash, pasrsnips or celeriac.

- Feel free to add to or replace the onions with shallots or leeks.

- If you have a handful of mushrooms to use up, a rougue pepper or aubergine, simple chop them up and fry them in a little olive oil over a medium heat until they have softened and add them to the filling mixture!