Vegan Classic Beef Pasty

Introducing the Vegan Classic Beef Pasty, a plant-based twist on the beloved British comfort food that’s hearty, delicious, and perfect for any occasion. This recipe swaps traditional beef for a savory medley of cooked green lentils, earthy mushrooms, and tender diced vegetables like carrots and potatoes, all seasoned with aromatic thyme, soy sauce, and tomato paste. Encased in flaky, golden vegan puff pastry, these handheld delights deliver the nostalgic flavors of a classic pasty with none of the meat. Quick and easy to prepare, with just 30 minutes of prep time, these vegan pasties make a satisfying lunch, dinner, or snack on the go. Serve them warm or at room temperature, and watch as they become a crowd-pleasing favorite. Perfect for vegans, vegetarians, or anyone looking to enjoy a comforting, plant-based meal!

Nutriscore Rating: 61/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 4

Ingredients

• 1 package Vegan puff pastry
• 2 tablespoons Olive oil
• 1 medium Yellow onion, finely chopped
• 3 cloves Garlic, minced
• 1 medium Carrot, diced
• 1 medium Potato, peeled and diced
• 150 grams Mushrooms, finely chopped
• 200 grams Green lentils, cooked
• 1 tablespoon Tomato paste
• 2 tablespoons Soy sauce
• 1 teaspoon Thyme, dried
• 0.5 teaspoon Pepper
• 1 teaspoon Salt
• 2 tablespoons Oat milk

Directions

Step 1

Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper.

Step 2

In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté for 5 minutes until transparent.

Step 3

Add the minced garlic, diced carrot, and potato to the skillet. Cook for another 5 minutes, stirring frequently.

Step 4

Stir in the chopped mushrooms and cook until they are soft and all excess liquid has evaporated, about 5 more minutes.

Step 5

Add the cooked lentils, tomato paste, soy sauce, dried thyme, pepper, and salt to the skillet. Stir well to combine and cook for another 2 minutes. Remove from heat and let the filling cool slightly.

Step 6

On a floured surface, roll out the vegan puff pastry to about 1/8 inch thick. Cut the pastry into 6-inch circles using a plate or bowl as a guide.

Step 7

Place approximately 1/4 cup of the lentil and vegetable mixture onto one half of each pastry circle. Brush the edges of the pastry with water.

Step 8

Fold the pastry over the filling to form a semi-circle, pressing the edges together. Use a fork to crimp the edges and seal the pasty.

Step 9

Place the pasties on the prepared baking tray and brush the tops with oat milk to help them brown.

Step 10

Bake in the preheated oven for 25 to 30 minutes, or until the pastry is golden brown and flaky.

Step 11

Remove from the oven and let cool for a few minutes before serving. Enjoy the pasties warm or at room temperature.

Nutrition Facts

Serving size	(1345.6g)

Amount per serving	% Daily Value*
Calories	3554.6

Total Fat 207.5g	0%
Saturated Fat 80.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 5806.1mg	0%
Total Carbohydrate 383.6g	0%
Dietary Fiber 36.6g	0%
Total Sugars 24.2g
Protein 60.8g	0%

Vitamin D 23.0IU	0%
Calcium 245.3mg	0%
Iron 23.8mg	0%
Potassium 3235.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.2%

Protein: 6.7%

Carbs: 42.1%