2019-11-01 In The Moment

CalmMoment.com 29

Festive pasties

Make the most of all those

leftover winter veggies and

wrap them up in a Cornish-

style pasty. You can use

whatever’s in the fridge!

METHOD

1

Mix all of the dough ingredients
together to make a breadcrumb
texture. Add 175ml water and knead well
until the dough is soft and pliable. Add a
little more water if needed. Leave to rest
in the fridge for at least an hour.

2

Preheat the oven to 170 ̊C/325 ̊F.
Dice the leftovers into 2cm (¾ in)
pieces. Mix the leftovers together in
a bowl and season with salt and
white pepper.

3

Divide the dough into 4 or 6 equal-
sized pieces. Roll out the dough onto
a floured surface into circles. Milk wash
the pastry edges using a pastry brush.

4

Fill half of the circle with the leftovers
mixture, add a spoonful of cranberry
sauce (to taste) in the centre then add a
knob of butter/margarine and a sprinkle
of black pepper, then fold over the dough,
to make a large half-moon shape.

5

Crimp the edges, using one
forefinger to fold over the
underneath edge and pressing down
on the top with the other forefinger (so
the underside layer is folded over with
the top layer, then crimped into place).
This will make the crust extra thick
like a traditional Cornish pasty. Brush
generously with salted milk wash.

6

Bake in the preheated oven for
30–40 minutes until golden brown.
Serve warm with extra cranberry sauce
if you like.

INGREDIENTS

MAKES 4 LARGE OR

6 MEDIUM PASTIES

For the dough

500g (3¾ cups) strong flour,

plus extra for dusting

120g (4 oz) vegetable suet

1 tbsp butter or margarine

½ tsp salt

For the filling

2 large handfuls of vegetable

leftovers such as roast potatoes,

mash, peas and roasted root veg

1 large slice or handful of vegan or

nut roast leftovers

1 large handful of stuffing

leftovers (approximately 3 tbsp)

1 tsp salt

1 tsp ground white pepper

4 generous tbsp cranberry sauce

2 tbsp vegan butter or margarine

1 tsp freshly ground black pepper

3 tbsp soy milk, for glazing

1 tsp salt, for glazing

vegetable oil, for frying

Recipe reproduced with permission from
Vegan Christmas Feasts by Jackie Kearney
(Ryland Peters & Small, £ 9. 99 ), out now.

festive food

Pho

tog

rap

hy^ C

lare

Win

field