Chilli Applewood Vegan Cheeze Pasties | Roxy and Ben
Chilli Applewood Vegan Cheeze Pasties
20 mins prepServes 8
A delicious twist on the classic British pastie, filled with fiery mushroom and bean chilli, perfectly paired with smoky Applewood Vegan® Grated Cheeze. This recipe yields 8 tasty pasties, perfect for sharing.
1: Heat olive oil in a saucepan on medium heat.
2: Add onion and fry for 10 mins.
3: Add garlic, chilli, cumin, and smoked paprika; fry for 2 mins.
4: Add mushrooms and fry for 10 mins.
5: Add kidney beans and tinned tomatoes, along with salt and pepper; bring to a simmer and cook for 15 mins with the lid off.
6: Remove chilli from heat and let cool completely.
7: Preheat the oven to 180°C fan / 400°F.
8: Once cooled, flour a worktop, unroll the pastry, and cut into 18cm / 7” circles; re-roll until you have 8 circles.
9: Add approx. 3 heaped tbsp of chilli on one half of each circle and top with Applewood Vegan® Grated Cheeze.
10: Brush around the edge with a little milk, fold the pastry over, seal the edges closed, and crimp the edges nicely.
11: Pierce the dough at the top and brush with milk.
12: Repeat to create 8 pasties and transfer to lined baking trays.
13: Bake in the oven for 25-30 minutes or until golden brown.
