Suitable for Freezing
For the pasties
- 2 tbsp vegetable oil
- 1 small onion, finely diced
- 1 small can refried beans
- 400g sweet potato
- 1 tsp dried mixed herbs
- 1/2 tsp chilli flakes
- 1 tbsp tomato puree
- 500g ready-made vegan puff pastry
- 2 tbsp soya flour mixed with 4 tbsp soya milk or water, for brushing
- A small pot of hot chilli sauce
- Handful mixed rocket, watercress and spinach leaves
- A couple of cherry tomatoes on the vine
- Preheat your oven to 200°C / gas mark 6.
- Start by cooking the sweet potato. You can roast this is the oven for 30 minutes or quickly microwave for 5-10 minutes. Make sure to prick the skin before cooking. Cook until it is soft enough to be mashed, but not too soggy. Set aside.
- Heat the vegetable oil in a small frying pan. Gently fry the onion until soft.
- Add the refried beans, herbs, chilli and tomato puree to the onion and heat through briefly for about a minute.
- Lightly break down the cooked sweet potato with a fork, add to the pan and mix thoroughly. Leave to cool slightly.
- Roll the pastry out approximately 3mm thick and cut into circles 12cm in diameter with a pastry cutter. Put a good heaped tablespoon of the mixture on the pastry. You can freeze the pasties uncooked at this point.
- Brush the pastry with soya mixture then fold over. Press the edges down and brush the top with the soya or water.
Bake in the oven for approximately 15-20 minutes or until the tops of the pasties have started to brown.
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