Redwall Pasties

Redwall Pasties
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 341.5
  • Total Fat: 11.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 133.8 mg
  • Total Carbs: 45.2 g
  • Dietary Fiber: 7.1 g
  • Protein: 16.6 g

View full nutritional breakdown of Redwall Pasties calories by ingredient
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Introduction

So named for my fiance's favourite book series, which mentions these savoury dinner pies, these are vegan meat crumbles paired with lots of delicious veggies all wrapped up in a savoury olive oil crust. Delicious warm or cold, and can be warmed (tented with foil) 15-20 minutes in a 400F oven. Freeze these (unbaked) for later, if you like, just bake them about 1 hour in the 375F oven. So named for my fiance's favourite book series, which mentions these savoury dinner pies, these are vegan meat crumbles paired with lots of delicious veggies all wrapped up in a savoury olive oil crust. Delicious warm or cold, and can be warmed (tented with foil) 15-20 minutes in a 400F oven. Freeze these (unbaked) for later, if you like, just bake them about 1 hour in the 375F oven.
Number of Servings: 4

Ingredients

    1 cups flour
    1/4 cups whole wheat flour
    1/2 teaspoon salt
    3 tbsp olive oil
    1/4 - 1/3 cup water
    3/4 cup dry TVP granules
    1/2 cup hot vegetable broth
    1 medium onion, chopped
    1 red pepper, diced
    12 oz cremini or portobella mushrooms, chopped
    1 rib celery, minced
    1 tsp dried parsley
    1/2 tsp black pepper
    1/2 tsp garlic powder
    2 tsp cornstarch
    1 tbsp cold vegetable juice or water

Directions

Preheat oven to 375F.
Mix flours and salt together.
Pour oil and water all at once to flour.
Stir to mix into a dough.
Shape into 2 flat balls.
Wrap and refrigerate for 15 minutes.
Combine TVP and hot broth and let stand 10 minutes.
Heat a saucepan over medium fire, spray with canola or olive oil spray.
Add the onion and cook (stirring) until golden, about 7-8 minutes.
Add red pepper, mushrooms and celery. Cook (stirring) until mushrooms are beginning to colour, about 5 minutes.
Add the parsley, pepper and garlic and stir to combine.
Stir in the rehydrated TVP.
Combine cornstarch and vegetable juice, stir into cooked mixture and cook, stirring, 1 minute.
Remove from heat and set aside.
Roll 1 round of dough out on lightly floured surface and cut in half.
Place 1/4 of the TVP mixture in the centre of each half of dough and bring up sides of pastry to enclose the filling.
Pinch the seams to seal completely, place pockets on a baking sheet, and dock with a fork for the steam to escape.
Repeat with remaining dough.
Freeze pockets at this point for later if required.
If baking immediately, place trays into oven and bake 25 minutes, rotating sheets at 15 minutes.
Serve and enjoy!

Number of Servings: 4

Recipe submitted by SparkPeople user JO_JO_BA.

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