These are basically vegan pasties, which is kind of like the Holy Grail of vegan junk food. At the time of writing this I haven’t been able to find any that you can buy (although the recent arrival of the Greggs sausage roll is a welcome step in the right direction). So, until the day comes when we can stroll into our local bakery and pick from a range of plant-based pastries, get to making this one, and when you’ve got that down, start experimenting with your own fillings.
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This slice uses ready-rolled puff pastry, so do check that the brand you are using is vegan. Most of them are, so you should be fine. There is also a gluten-free version made by Jus Roll, so use that pastry if you want to make these coeliac-friendly.
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Prep time: 20 minutes. Cooking time: 35 minutes, plus cooling time.
Easy to make gluten-free
2 tbsp vegan margarine
1 medium onion, thinly sliced
150g sundried tomatoes from a jar, sliced, plus a little of the oil
1 tsp garlic puree
100g Quorn vegan ham (or other vegan ham – the Quorn on is gluten-free) chopped
½ tsp Dijon mustard
2 tbsp gram flour
350ml plant milk
200g vegan cheese, cut into small cubes
2 tbsp nutritional yeast
½ tsp salt
Pinch black pepper
2 rolls of ready-rolled vegan puff pastry
Plant milk for brushing
Pinch of sea salt to top
Melt the margarine in a saucepan and cook the onions for about 4 minutes, stirring often, until soft and translucent. Add the sundried tomatoes, along with some of the oil, and cook for another 2 minutes, then put in the garlic puree and give it a minute more. Now add the ham pieces and the mustard and cook for 2 more minutes, then stir in the gram flour. Gradually pour in the plant milk, stirring continuously to prevent lumps from forming, then add the cheese, nutritional yeast and salt and pepper. Bring to the boil and simmer for 2 minutes, stirring all the time, until the cheese has melted, and you have a very thick sauce. Allow to cool.
Preheat the oven to gas6/200C/400F
Lay out 1 sheet of the ready-rolled pastry on top of greaseproof paper. Gently cut the sheet widthways into three equal rectangular pieces and then spoon about one sixth of the mixture (you may have a little left over at the end) onto the bottom half of each piece. Don’t over fill them or it will all come out of the sides. Brush all around the edges of the pastry with the plant milk and then fold the empty top half of the pastry over the filling. Gently press around the edges with a fork to seal them.
Repeat this with the three pastry rectangles, then set them onto a baking sheet lined with greaseproof paper. Repeat the process again with the second roll of pastry, until you have six of the vegan slices.
I managed to fit all six of mine onto one baking sheet, but if you can’t do this then cook them in two batches.
Once the slices are on the baking sheet, pierce the tops a little with a sharp knife to let steam escape and then gently score the tops of the slices into diamond shapes, being careful not to go right through the pastry.
Brush all of the slices with plant milk and then sprinkle with sea salt.
Bake in the middle of the oven for 20-25 minutes, until they are golden and risen. Allow to cool a little before serving.
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