Are you thinking about making something with pastry for dinner but have no pastry handy in your kitchen? Then take a look at this recipe, you might want to give it a try! This vegan mushroom and bean pasty has yummy, healthy filling inside the crispy homemade shortcrust pastry. If you have flour, margarine for the pastry and vegetables for the filling you can make this easily with not much cost involved!
When I wanted making this pasty, there was no pastry in the fridge. It looked silly just going to get a pastry from a shop in the poring down rain so I made my own. This pastry came out kind of crispy around the edges (almost like cookie) with nice pastry texture around the middle of the pasty. But of course if you want to try this recipe but have no time to make your own pastry you can use a shop bought one! Just follow the instructions at the back of the package for baking.
Ingredients for the vegan mushroom and bean pasty
For the shortcrust pastry
- plain flour
- cold vegan margarine
- salt
- a little amount of water.
For the filling
- onion
- mushrooms
- potato
- cannellini beans
- garlic
- Dijon mustard
- soy milk
- dry herbs
- salt and black pepper
- vegan cheese (optional)
It does take time to make the shortcrust pastry but making process is very simple. Just make sure after you form a dough you let it rest in the fridge for 30 minutes. The recipe is for 5 large ( not super large) pasties but you can make them small and serve as a snack . It would be great for a party snack as well☺
Making the filling is easy. Cook the vegetables and season them with the ingredients listed. Make sure you cool down the filling to at least room temperature before using. Please check the full instructions if you are making this pasty!
If you have leftovers keep them in a container with a lid and consume within 2 days. Reheat in the oven or microwave to serve. I use microwave (medium high power for 2-3 minutes) for reheating.
Please check out my other recipes with pastry (shop bought and homemade) if you are interested!
Vegan Mushroom and Bean Pasty
Ingredients
For the shortcrust pastry
- 300 g plain flour
- 150 g vegan margarine
- 1-2 tbsp cold water
- a pinch of salt
For the filling
- 1 onion chopped
- 8 medium button mushrooms sliced
- 1 medium potato diced very small
- 60 ml water
- 2 tsp garlic puree fresh garlic is good as well
- 1 tsp Dijon mustard
- 3 tbsp soy milk
- 1/4 tsp dry herbs
- 1 can cannellini beans washed and drained
- salt and black pepper
- 30 g vegan cheese cut into small cubes
Instructions
For the shortcrust pastry
- In a mixing bowl, mix the flour and salt. Add the vegan margarine and using your fingers and hands, rub the margarine into the flour until crumbly. Don't worry about some bigger lumps, it doesn't have to be very fine crumbs.
- Start forming it into a dough by kneading slowly with your hands. At this stage it will still look dry and crumbly but do not add the water yet! Your flour need a few minutes to absorb the moisture from the margarine. If your margarine has higher percentage of water in it, you might be able to form a dough without adding any water. You don't want to make the dough too soft and sticky!
- If you are not able to form a dough as it's too dry, add a little bit of milk at a time and knead until you have a smooth and soft but not sticky dough.
- Form the dough into a square shaped block, wrap in clingfilm and let it sit in the fridge for 30 minutes.
For the filling
- Heat 1 tbsp of oil in a frying pan and cook the onion and mushrooms until soft. Add in the potato and cook for a minutes.
- Stir in the water and let it cook on a low heat until the water is evaporated. The potato should be softened by now. Add in the garlic puree, Dijon mustard, soy milk and dry herbs and give it a good stir.
- Turn off the heat and add in the cannellini beans and vegan cheese, mix well. Let it cool down at least to room temperature.
Making the pasty
- Roll out the dough between two baking sheets on your working table to thickness of about 2-3mm and cut into 5 square pieces. I cut into 4 squares first then made another one with the excess. Cut into 6 or 7 squares If you want to make smaller pasties.
- Preheat the oven to 200°C (gas mark6). Prepare a baking tray lined with baking paper.
- Put 3 table spoons of the fillings on half side of a pastry piece, leaving enough space to seal around the edges and fold the other half over the filling. Press the edges with a folk gently to seal the openings. Repeat the step for the rest of the pasties.
- Place the pasties on the prepare baking tray and bake for 25 to 30 minutes or until the pasties are slightly browned.