with mushrooms, red onion, wholegrain mustard and ale.
I have been wanting to try a Cornish pasty for a few days now, however I really wasn't intending to do it today. We had a super pack of mushrooms that were on their last day as well as a couple red onions and was trying to figure out what to do with all of them. Was thinking a soup but then thought I would make little hand held pies with puff pastry. So I got started on the filling while Kieran went out to get the puff pastry but he came home with shortcrust instead, so I thought well, we'll try some pasties instead! I really wanted to make them as traditional as I could when I made them, with diced onion, swede, potato and soya mince to replace the steak. But, this worked really well too! The filling was all a test, again to use up mushrooms and onion, and thought I would flavour it with garlic, wholegrain mustard with ale* and vegan sour cream. It's very yum....only 'problem' is without an egg wash on the outside I couldn't get that nice crisp glaze that's necessary even though I did brush them with oat milk. I'll have to look up a way around that but they were still delicious!
1 pack ready rolled shortcrust pastry (375g)
387g mushrooms, halved and sliced
193g red onion, halved and sliced thinly into half moons
4 cloves garlic, pureed
1/2 tsp mixed herbs
45g vegan sour cream
1/2 tsp salt
freshly ground black pepper, about 20 grinds
15g wholegrain mustard with ale*
15g vegan margarine
1 Tbsp olive oil
Heat the margarine and oil in a large saucepan, add the onions and cook on low heat until soft, add the pepper. Add the mushrooms, herbs and salt and cook on medium heat until soft, golden and any water evaporates. In a bowl mix together the garlic, mustard and sour cream. When mushrooms are done stir this in until well mixed then turn off the heat. Transfer filling to a bowl to cool down. When at room temp, unroll the pastry and cut into 4 equal squares. I ended up with a bit leftover as my pastry wasn't square, so made a 5th little pastie out of it. Place a good size amount of the filling into the centre of the square then fold over to make a triangle. Brush the ends with water to seal then press edges down, roll up to make a 'rope' around the pastie then cut some lines in it. (I only managed to make mine look like a pasty with the last one, need some practice on this). Repeat with remaining squares and place the pasties on a baking sheet lined with baking paper. Bake at 200C until golden brown and some of the filling may start to bubble out a little bit. I forgot to check how long this took, but we probably took ours out a bit early.
*the mustard I used is tesco's wholegrain mustard with ale, which is very nice, however, I don't know if the ale used in the mustard is vegan, although it is vegetarian. I wanted to use this up so did as there was a bit left. Next time I will add my own vegan ale to a regular wholegrain mustard, but have no idea how much, just to taste I presume - the mustard I used is 10% ale so it wouldn't need much.*