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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Vegetarian pasties are perfect for picnics or packed lunches. Ingredients:
3 sheets thawed, pre-rolled wholemeal short crust pastry |
filling |
1/2 x 300g packet firm tofu, drained |
4 teaspoons salt-reduced soy sauce |
4 teaspoons sweet chilli sauce |
juice of 1 lemon |
4 teaspoons olive oil |
1 onion, chopped |
1 clove garlice, crushed |
1/2 cup diced red capsicum |
1 cup small broccoli florets 1 cup shredded spinach |
4 teaspoons burghul |
soy drink to glaze |
Directions:
1. For the filling, slice tofu 5mm thick; place in a small bowl. Add soy sauce, chilli sauce and lemon juice; cover and marinate for 15 minutes.
2. Preheat oven to 200C. Grease a large baking tray. Heat oil in a non-stick frying pan over a medium heat; add onion and garlic and cook, stirring frequently, until soft, about 5 minutes. Stir in tofu, capsicum, broccoli and marinatde and cook for 3 minutes. Remove from heat. Stir in spinach and burghul. Cool.
3. Put the sheets of pastry on a lightly floured work surface. Roll out each sheet until just large enough to cut 2 rounds from each one, using a 15cm pastry cutter or by cutting around a 15 cm saucer.
4. Divide the filling equally between the 6 pastry rounds, spooning onto centres. Brush edges with cold water. Lift opposite sides and press together. Flute edges over to seal. Place on greased tray; brush with soy drink.
5. Bake for 20 minutes. Serve warm or cold with salad.
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