Recipe

Vegetarian Pasties Recipe

	Splosh / All my dishes 1 year ago Vegetarian pasties are perfect for picnics or packed lunches. Prep:30m Cook:20m Servings:6	Splosh
	finger food moderately hard

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Fans

momo_55gra

Ingredients

3 sheets thawed, pre-rolled wholemeal short crust pastry

FILLING:

1/2 X 300g packet firm tofu, drained

4 teaspoons salt-reduced soy sauce

4 teaspoons sweet chilli sauce

juice of 1 lemon

4 teaspoons olive oil

1 onion, chopped

1 clove garlice, crushed

1/2 cup diced red capsicum

1 cup small broccoli florets 1 cup shredded spinach

4 teaspoons burghul

soy drink to glaze

Directions

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.

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