Vegan Recipes
Vegan Potato Pastry Recipe
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Ingredients:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup vegan butter or margarine, chilled and cubed
- 4-5 tablespoons ice water
For the Potato Filling:
- 2 large potatoes, peeled and cubed
- 1/2 onion, finely chopped
- 1 garlic clove, minced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/2 cup vegetable broth
- 1/4 cup non-dairy milk (such as almond milk or soy milk)
- 1 tablespoon nutritional yeast (optional, for added flavor)
Instructions:
- Make the Pastry Dough:
- In a large bowl, whisk together the flour and salt.
- Add the chilled vegan butter or margarine cubes to the flour mixture.
- Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add ice water, 1 tablespoon at a time, mixing with a fork, until the dough begins to come together.
- Gather the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Prepare the Potato Filling:
- In a saucepan, heat olive oil over medium heat.
- Add chopped onion and minced garlic, sauté until softened and fragrant, about 3-4 minutes.
- Add cubed potatoes, salt, black pepper, paprika, and dried thyme to the pan. Stir to combine.
- Pour in vegetable broth and bring to a simmer. Cover and cook until potatoes are tender, about 10-12 minutes.
- Once potatoes are cooked, mash them slightly with a fork or potato masher.
- Stir in non-dairy milk and nutritional yeast (if using). Cook for another 1-2 minutes until the mixture thickens slightly. Remove from heat and let cool.
- Assemble and Bake:
- Preheat your oven to 375°F (190°C).
- On a floured surface, roll out the chilled pastry dough to about 1/8 inch thickness.
- Using a round cookie cutter or a glass, cut out circles of dough (approximately 3-4 inches in diameter).
- Place a spoonful of the cooled potato filling onto one half of each dough circle.
- Fold the other half of the dough over the filling to create a half-moon shape. Press the edges together with a fork to seal.
- Place the filled pastries on a baking sheet lined with parchment paper.
- Optional: Brush the tops of the pastries with a little non-dairy milk for a golden finish.
- Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown.
- Serve and Enjoy:
- Remove from the oven and let cool slightly before serving.
- These vegan potato pastries can be enjoyed warm or at room temperature. They make a delicious snack or appetizer.