Friday, 25 May 2012

Veggie dandelion pasties

This recipe has recently been updated to be veganized, in my bid to offer veganized versions of some of my older recipes that use dairy products! The vegusto piquant was amazing in the vegan version!

I am looking a little dandelion obsessed these days, but seriously... free food! ;)

These make a lovely change from a traditional meat pasty, or a plain cheese and onion one, they're much more exciting and packed with healthy vegetables! I actually preferred them to the original and well loved version (sorry Cornwall!)

We all really enjoyed them hot from the oven, but found they tasted even better the next day cold. This makes them the perfect packed lunch food....... yeay to that; any alternative to a sandwich and I get excited (it's the little things....)!

Veggie pasties (makes 6 large pasties)


1 small head of broccoli
2 leeks, diced
1 clove garlic, finely diced
4 large potatoes
100g  grated or vegusto piquant vegan cheese
2 handfuls of dandelion greens or spinach, well washed
1  flax egg
salt and pepper
olive oil
3 tbsp oat milk 

100g coconut vegan spread
250g kamut or whole spelt flour
Cold water to mix
A little oat milk for brushing

Pre-heat the oven to 180 degrees. 
Scrub he potatoes and slice into 2 inch chunks. Cook them in boiling water until just cooked through- you don't want them too wet and falling apart. Drain the potatoes and mash with a drizzle of olive oil and 3 tbsp of milk of choice (I used oat milk) and set aside. Steam the broccoli until cooked and set aside to cool slightly.

In a pan, saute the leeks, greens and garlic until just soft.

Add the brocoli and leek mixture to the potatoes and mash all together. Season the mixture with the salt, pepper and a few grates of nutmeg. Stir in the grated cheese and flax egg until well combined. Leave to cool enough to handle.

Make the pastry:
In a food processor blitz the coconut spread and flour to make fine breadcrumbs. Slowly add the water, a tablespoon at a time until the dough starts coming together as a ball. Tip out, knead for just a minute to bring it all together, and roll out to about 3mm thick.

Cut disks, about 12cm in diameter out of the pastry. Fill a disk with 2-3 tablespoon of mixture, brush the edges with a  oat milk and place another round on top. Crimp the edges with a fork and make a slit in the top so the air can escape. Repeat this process until you have used all the pastry and filling up (we had a little extra filling leftover, you can use this to make a bubble and squeek pattie for breakfast the next day... yum!).

Brush the pasties with the beaten egg and pop into the oven for around 20 mins till golden brown.

*Recipe veganized September 2015! 


  1. Your little gal looks so so sweet helping you make those pasties. I love the veggie filling.