This is a sponsored post
In preparation for National Vegetarian Week (16th – 22nd May), Cranks challenged me to come up with a recipe suitable for Sunday Lunch – something comforting, tasty and filling, which could be served alongside roast potatoes, lots of veggies and lashings of gravy.
For me, a vegetarian option for Sunday Lunch should be big, bold, tasty, and enough of a ‘showstopper’ to make the meat-eaters insanely jealous. Let’s just say that I’ve never found a nut roast recipe which has ticked all of those boxes. So instead, here are my ‘posh pasties’ – posh in that they contain merlot, flat-cap mushrooms, puy lentils and thyme, all wrapped in a layer of fabulous, (hopefully homemade), pastry.
I made my own spelt rough-puff pastry for these – from my go-to recipe in Dan Lepard’s Short and Sweet. There are plenty of recipes online for rough puff or flaky pastry, either of which are an absolute treat for homemade pasties, but if you haven’t the time or inclination to make your own, ready-rolled puff pastry from the supermarket will also do a great job here.
If you’re making these pasties vegan, a good dairy-free block margarine, (I like Stork or Tomor), is ideal for pastry making in place of butter.
- 2 tbsp olive or rapeseed oil
- 1 onion, peeled and finely chopped
- 2 carrots, peeled and roughly chopped into 1cm cubes
- 2 garlic cloves, peeled and crushed
- 4 large flat-cap mushrooms, roughly chopped into 1cm cubes
- 1 large potato, peeled and roughly chopped into 1cm cubes
- 50 g puy lentils
- 250 ml red wine (merlot works well!)
- 300 ml water
- 1 tsp vegetable stock powder
- leaves of 2 stalks fresh thyme
- 400 g puff, rough puff or flaky pastry - homemade or ready-rolled
- a little milk or soya milk to glaze
Heat the oil in a large, lidded saucepan or casserole dish, and fry the onion and carrot for 3 minutes until starting to soften, then add the garlic and mushrooms and cook on a medium heat until the mushrooms have released their juices.
Add the potato, lentils, red wine and water, stock powder and thyme, bring to the boil, then reduce to a simmer, cover with a lid and cook for 30-35 minutes until the potatoes and lentils are cooked through. Taste and add salt as necessary. Remove from the heat and set aside to cool slightly.
Preheat the oven to 190°C / 375°F / Gas Mark 5.
Roll out the pastry to roughly the thickness of a £1 coin, then use a small-ish plate as a template to cut 4 circles of pastry roughly 20cm in diameter. Brush a little water around the edge of each circle, and divide the filling between the four pasties.
Bring up the sides of the pastry to form a firm seal along the top of the pasty, and use your fingers to crimp a wavy line along the seal. Brush the pasties with a little milk or soya milk and cook for 20-25 minutes until golden brown and crisp all over.
Here are a few more vegetarian pasty recipes from blogging friends:
- Cheese, Onion & Jalapeño Pasties from Cathy at Planet Veggie
- Cheese and Vegetable Pasty Hamantaschen from Helen at Family Friends Food
- Squash, Chilli, Chard & Feta Pasties from Choclette at Tin & Thyme
- Jamaican Power Patties from Margot at Coffee and Vanilla
- Cheesy Baked Bean Pasty Puffs from Helen at Fuss Free Flavours
For more Sunday Lunch ideas for vegetarians and vegans, hop over to my post 34 Vegetarian Sunday Lunch Recipes You Need to Know About
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There are plenty of similarly quick and easy recipes in my new book, ‘Vegan in 15‘*. Hop over to Amazon for a look. Thanks for your support!
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Disclosure: This post was sponsored by Cranks, in support of The Vegetarian Society’s National Vegetarian Week. All opinions are my own. Amazon link above is an affiliate link – I will earn a small commission if you order the book via this link, at no extra cost to you. Thanks for your support!