Vegan Puff-Pastry Bakes

Flaky and crisp puff pastry wrapped around a lovely warm juicy filling. Here we have a pastry bake loosely based on the hearty classic Cornish pasty, with swede, potato, mushroom and onion. And then the undeniably tasty sausage, bean and cheese bake. Great for lunch, dinner and hey, why not breakfast too?

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 190c/375F (fan), 200c/390F (conventional).

Step 2

Take the pastry out of the fridge and remove from the box, allowing it to warm slightly so it’s easier to work with.

Step 3

Prepare the vegetables as described in the ingredients section. Add to a mixing bowl with the remaining ingredients and stir to combine.

Step 4

Slice the sausages into chunks about 1cm thick (¼ inch) and fry with a little oil over medium-high heat until slightly browned, then remove from the heat.

Step 5

Add the baked beans to the sausages along with the grated ‘cheese’ and some cracked black pepper. Stir to combine and separate the mixture into 4 equal parts.

Step 6

Unroll the pastry sheets. Cut the sheets in half widthways, also cutting through the baking paper underneath to give you 4 smaller pastry rectangles.

Step 7

Place a quarter of your chosen filling onto one half of a pastry rectangle. Spread the filling out, leaving a 2cm (½ inch) rim of pastry around the filling. Fold the other side of the same pastry rectangle over to enclose the filling. Press the 2 sides of the pastry together, then use a fork to press down on the edges, creating a crimp. Poke 2 holes in the top of the pastry to allow steam to escape. Repeat for the remaining pastry-bakes

Step 8

Place onto a baking tray lined with baking paper. Cook in your preheated oven for around 35-45 minutes or until golden brown. Do not open the oven for the first 30 minutes (ideally not at all while cooking).

Step 9

Remove from the oven and allow to cool for 15 minutes before serving. See notes for instructions on how to save these for later.

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