Tender pieces of plant-based steak and onion, in a rich meat-free gravy, encased in light puff pastry. These vegan steak bakes are packed full of the steak filling, no sad, half-filled pasties here! These would be perfect for lunch or dinner, and you can… | By Bethany's Vegan Kitchen on 06/07/2024 | Tender pieces of plant-based steak and onion, in a rich meat-free gravy, encased in light puff pastry. These vegan steak bakes are packed full of the steak filling, no sad, half-filled pasties here! These would be perfect for lunch or dinner, and you can eat them hot or cold. For the plant-based steak, I used Juicy Marbles Plant Based Steak. I loved using Juicy Marbles steak for this, but if you would like a less expensive option, I would recommend using my Beef Style Seitan recipe instead. You'll achieve a similar result, but it would make this recipe much cheaper to make Serves: Four Cook time: 30 minutes, plus at least 20 minutes to allow the filling to cool You'll need: - One tablespoon of dairy-free butter
- One small brown onion, diced
- 180g plant-based steak, chopped
- 150ml beef-free beef stock, I used one meat-free beef Oxo cube dissolved in 150ml boiled water
- One tablespoon of plain, all purpose flour
- Ground black pepper to taste
- Salt to taste
- 320g pre-rolled puff pastry
- A couple of tablespoons of dairy-free milk, this is to seal and glaze the pastry
Method: - Start by making the filling, you'll need to let it cool to room temperature before assembling the pasties. Melt the diary-free butter in a large frying pan over a medium heat. Once it's melted, add in the onion and cook for five minutes
- Next, add the shredded plant-based steak to the frying pan and cook for another ten minutes, stirring every now and then
- Sprinkle the flour over the onion and steak mixture, and stir well to combine. Give the flour a couple of minutes to cook off before adding the stock
- Give the stock a really good mix, and after a couple of minutes it should start to thicken. Once it's thickened, set it aside to cool. If you have the time, it would be ideal to make the filling the day before, that way the flavours have time to develop before making the pasties
- When you're ready to make the pasties, take the pastry out of the fridge and allow it to come to room temperature before unrolling
- Split the pastry evenly into four equal pieces, and put one quarter of the steak mixture onto each piece
- Brush some milk onto the edges of the pastry and fold the pastry over the filling. Press the edges down, then press a fork down into the pastry to fully seal it. If you're finding that the fork is sticking to the pastry, simply dust the fork with some plain flour and this should stop it from sticking
- Brush the top of each pasty with a little more milk and then bake at 220°C/200°C fan assisted for 15 minutes, or until they're golden brown
- Once baked, leave to stand for at least five minutes before serving
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