I tend to cook from various headspace's but I cook mostly from nostalgia. As much as I love a bouji bakery, Greggs will always have a special place in my heart. My teenage Greggs order was one of three options, a steak bake, a creamy chicken & mushroom slice or a cheese and onion pastry. This rendition of the cheese and onion pastry is very adult! There's layer of allium flavour in each step, which gives this recipe real depth. This is a recipe that is perfect for a picnic on a summers day!
Ingredients:
420g New Potatoes
150g Vegan Cheddar Grated (I used vegan applewood)
4 Spring Onions, Chopped Finely
30g Vegan Block Butter
Salt & Pepper To Taste
Shallot Butter:
4 Shallots, Sliced Into Half Moons
2-3 Tablespoon of Coconut Oil/Olive Oil
100ml Oat Milk
1 Tablepsoon Nutritional Yeast
1 Teaspoon Mustard
1 Teaspoon Onion Powder
1 Teapsoon Garlic Powder
Salt & Pepper To Taste
1 Sheet Of Ready Made Puff Pastry
Oat Milk or Cream For Pastry Pastry
Recipe:
Cook potatoes - Start by making sure that all the new potatoes are evenly sized. Leave the small ones whole and then cut the bigger ones in half. Add potatoes to a saucepan and cover with water with a generous pinch of sea salt. Bring to a boil and cook until the potatoes till tender. Once cooked drain and set aside. In a frying pan and vegan block butter and allow to brown on a medium heat for 4-5 minutes. It will go foamy and then brown really quickly. Crush the potatoes with the back of a fork, making sure you do completly mash it. Add the browned butter and season with salt and pepper.
Shallot Butter - Melt coconut oil in a frying pan on a medium heat. Add the shallot and fry with a big pinch of salt, until golden and slightly. Add the shallot to a blender along with the other ingredients and blend until smooth.
2. Mix filling - Mix the potatoes with the shallot butter, 3/4 of the vegan cheese, spring onions and mix. Season well with salt and pepper!
3. Pastry Prep & Baking - Pre-heat oven to 200c.
Unroll vegan puff pastry and cut into 8 equal rectangles. This makes 4 pasties!
Brush the edges of one rectangle with vegan milk. Filling the middle with a heaped tablespoon of the potato filling, spread but make sure you leave an edge. Top with some extra vegan cheese. Top with another rectangle of pastry and crimp using a fork. Repeat until all the pastries are formed. Line a baking tray with parchment paper and then evenly spread out the pastries. Brush with vegan milk or cream and bake for 20 minutes until golden brown!
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