Vegan Gregs Pasty - Samosa Pie and Christmas Left Overs

 

Hey guys,

I was trying to do a not Christmas, Christmas recipe because I think they’re so seasonable that people forget about them after the holidays. But, I kinda document things after the event and I cooked out this year in the most straight forward, no-hassle way. So instead of giving you recipes, I’ve got loads of roast style stuff on here. So you can find them throughout but here are some tips and some leftover recipes for the Veganuary the,e!

So the main thing to say was, I cooked all the vegetables the night before in these catering trays and they were massively handy. I did two types of potatoes, baby potatoes with lemon in a Hasselback style, and routine roast. Glazed parsnips and carrots, broccoli, cauliflower cheese with some amazing truffle oil from Sous Chef which was amazing. Thank you for sponsoring my recipes! I did stuffing, pies, vegan meats, some vegan pigs in blankets, red cabbage and some mushroom sauces. So loads really!

For Veganuary, I wanted to do a spin on a Greg’s vegan pasty, so with the veg that I didn’t cookout, I thought let’s make something vegan with some of the puff pastry. My obvious idea was to just throw it all in a pan with some spices and some curry paste and make a puff pastry samosa.

Ingredients 

  • Vegan Puff Pastry

  • Plant Milk

  • Frozen Vegetables/Left Overs

  • Garam Masala

  • Turmeric

  • Cumin

  • Chilli Powder

  • Lemon Juice

  • Coconut Oil

  • Masala Paste

So easy, you throw all the spices into a hot pot with a drizzle of oil and slowly cook them out, this is the base for everything. I used some veg I had in my fridge and some premixed frozen vegetables my mum had bought, I added all the cabbage leftover, some carrots, it was basically a simple mix. Cookout in two further tbsp of coconut oil, salt, pepper, and add some of the paste. This should take about ten minutes of cooking on medium. Add some water if needed.

Roll out some of the pastry, it’s coming so wait for the how to make from scratch recipe. But this is a prebought as my niece wanted some vegan sausage rolls, she’s not at all into meat, so it’s really great for her to be involved in any family cooking days haha.

I was literally being as crude as anything getting her involved, so it doesn’t have to be neat because it’s like a leftover pie. Paint the edges with milk and some chickpea flour if you like, it makes it more golden and grab when you fold. Fill the pastry, squish the edges down and glaze the whole thing with more milk. Lay on greased foil or parchment paper. Cook for about 20 minutes on 200C and watch the pastry crisp up. If it needs a further 5, go for it and leave on the side to cool.

I served with some pineapple jam I made so it’s majorly delish and makes use of all those vegetables!

Let me know if you try this at home!

 
Joseph Harwood