Vegan Potato Pastry Recipe

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:

1. 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.
2. 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.
3. 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.
4. 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.