Happy New Year everyone! I hope that 2016 is the best year for you yet!

Why not treat yourself to these tasty vegan pasties for tea! The pastry is made using gluten free flour and coconut oil instead of butter so it is 100% vegan goodness!

Makes 2 vegan pasties

Pastry Ingredients

200g Dove’s farm gluten free flour

100g Coconut oil

10tbsp Cold water

Filling Ingredients

1tsp Coconut oil

1/2 Red onion

3 Medium mushrooms

1 Carrot

3 Sprigs broccoli

1 1cm slice cabbage

1/4tsp Himalayan pink salt

1/4tsp Black pepper

1/2tsp Dried thyme

1/2tsp Dried parsley

1tbsp Rapeseed oil

Instructions

Preheat the fan oven to 200C.

Add 1tsp coconut oil to a small casserole dish. Chop up the onion and add to the casserole dish with the sliced mushrooms. Fry in the oven for 10 minutes.

Meanwhile prepare the pastry. Weigh out the flour and pour into a bowl. Add the coconut oil and mash together with a fork until you have a texture of bread crumbs. Now add the water and using your hands mix the dough into a ball. Set aside.

Now prepare the other vegetables. Chop up the carrot into 0.5cm pieces as well as the broccoli. Slice off 1cm of the cabbage and cut into 1cm square pieces.

Remove the casserole dish from the oven and add the chopped vegetables. Season with salt, pepper, thyme and parsley. Return to the hot oven and bake for 30 minutes.

Now turn the fan oven down to 180C.

Roll out the pastry onto a floured surface until it is 0.5cm thick. Shaped into two circles. Add 3 tbsp of the vegetable filling into the middle of each circle. Pull the pastry over the filling to form a half moon shape. Press down the edges with you fingers.

Place the pasties onto the baking sheet on a baking tray. Brush each one with the rapeseed oil. Bake in the oven for 15 minutes.

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