Vegan Homemade Chicken Pastry

Indulge in the ultimate comfort food with these irresistible Vegan Homemade Chicken Pastries—flaky, golden pockets filled with a savory "chicken" mixture that's entirely plant-based. This recipe combines a buttery vegan dough with a hearty filling made from your favorite chicken substitute, sautéed veggies, and a rich, herb-infused vegetable broth. Perfect for any occasion, these pastries are not only delicious but also dairy- and meat-free, making them ideal for vegans and non-vegans alike. Quick to prepare and bake, they're perfect as an appetizer, snack, or even a light meal. Try this easy vegan recipe today and savor the crispy, buttery pastry paired with the comforting flavors of thyme and garlic.

Nutriscore Rating: 61/100

Prep Time:30 mins

Cook Time:35 mins

Total Time:65 mins

Servings: 4

Ingredients

• 2.5 cups All-purpose flour
• 1 cup Vegan butter
• 6 tablespoons Cold water
• 10 ounces Vegan chicken substitute (such as seitan or soy curls)
• 2 tablespoons Olive oil
• 1 medium Onion, chopped
• 2 Garlic cloves, minced
• 1 medium Carrot, diced
• 0.5 cup Frozen peas
• 1 cup Vegetable broth
• 1 tablespoon Soy sauce
• 1 teaspoon Dried thyme
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 tablespoon Cornstarch
• 2 tablespoons Water
• 2 tablespoons Almond milk

Directions

Step 1

In a large bowl, combine the all-purpose flour and a pinch of salt. Add the vegan butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.

Step 2

Slowly stir in the cold water, one tablespoon at a time, until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 15 minutes.

Step 3

In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté for 3-4 minutes until the onion becomes translucent.

Step 4

Add the diced carrot and cook for another 5 minutes, stirring occasionally.

Step 5

Add the vegan chicken substitute to the skillet. Stir in the vegetable broth, soy sauce, dried thyme, salt, and black pepper.

Step 6

Mix the cornstarch with 2 tablespoons of water to create a slurry. Add this to the skillet, stirring to thicken the filling mixture for an additional 3-4 minutes.

Step 7

Stir in the frozen peas and continue to cook for another 2 minutes. Remove the filling from the heat and let it cool slightly.

Step 8

Preheat the oven to 375°F (190°C).

Step 9

Remove the dough from the fridge and roll it out on a floured surface to about 1/8-inch thickness. Cut out circles using a cookie cutter or bowl.

Step 10

Place a spoonful of the vegan chicken filling in the center of each pastry circle. Fold over and seal the edges with a fork.

Step 11

Place the pastries on a baking sheet lined with parchment paper. Brush the tops lightly with almond milk for a golden finish.

Step 12

Bake in the preheated oven for 20-25 minutes, or until the pastries are golden brown and crispy. Serve warm.

Nutrition Facts

Serving size	(1483.1g)

Amount per serving	% Daily Value*
Calories	3597.1

Total Fat 215.7g	0%
Saturated Fat 118.2g	0%
Polyunsaturated Fat 3.5g
Cholesterol 0mg	0%
Sodium 4677.8mg	0%
Total Carbohydrate 305.7g	0%
Dietary Fiber 27.7g	0%
Total Sugars 20.3g
Protein 100.0g	0%

Vitamin D 9.8IU	0%
Calcium 356.6mg	0%
Iron 25.0mg	0%
Potassium 1925.5mg	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: 54.5%

Protein: 11.2%

Carbs: 34.3%