Vegetarian Pasties
From splosh 15 years agoIngredients
- 3 sheets thawed, pre-rolled wholemeal short crust pastry shopping list
- FILLING: shopping list
- 1/2 X 300g packet firm tofu, drained shopping list
- 4 teaspoons salt-reduced soy sauce shopping list
- 4 teaspoons sweet chilli sauce shopping list
- juice of 1 lemon shopping list
- 4 teaspoons olive oil shopping list
- 1 onion, chopped shopping list
- 1 clove garlice, crushed shopping list
- 1/2 cup diced red capsicum shopping list
- 1 cup small broccoli florets 1 cup shredded spinach shopping list
- 4 teaspoons burghul shopping list
- soy drink to glaze shopping list
How to make it
- For the filling, slice tofu 5mm thick; place in a small bowl. Add soy sauce, chilli sauce and lemon juice; cover and marinate for 15 minutes.
- Preheat oven to 200C. Grease a large baking tray. Heat oil in a non-stick frying pan over a medium heat; add onion and garlic and cook, stirring frequently, until soft, about 5 minutes. Stir in tofu, capsicum, broccoli and marinatde and cook for 3 minutes. Remove from heat. Stir in spinach and burghul. Cool.
- Put the sheets of pastry on a lightly floured work surface. Roll out each sheet until just large enough to cut 2 rounds from each one, using a 15cm pastry cutter or by cutting around a 15 cm saucer.
- Divide the filling equally between the 6 pastry rounds, spooning onto centres. Brush edges with cold water. Lift opposite sides and press together. Flute edges over to seal. Place on greased tray; brush with soy drink.
- Bake for 20 minutes. Serve warm or cold with salad.
People Who Like This Dish 4
- tamar Buffalo, NY
- momo_55grandma Mountianview, AR
- nebulous Carrollton, TX
- texalp Dallas, TX
- splosh Mullumbimby, AU
- Show up here?Review or Bookmark it! ✔
The Groups
- Not added to any groups yet!
Reviews & Comments 1
-
All Comments
-
Your Comments