I bring up the Redwall series because what I have today (my version of the British pasty) is favourite of the mice and hares of Redwall Abbey in the books. While Andrew was eating the one I made for him today at lunch (with gusto, I might add) I told him the name of the pies, and he said "just like in Redwall!". As he finished his pasty (and provided some excellent hints that I incorporated into this recipe) I decided that that was exactly the perfect name for this dish - the Redwall Pasty. It is certainly a wholesome and filling meal, and a vegan one at that! TVP crumbles get paired with lots of delicious veggies before being all wrapped up in a savoury olive oil crust (which is surprisingly simple to make).
1 cups flour
1/4 cups whole wheat flour
1/2 teaspoon salt
3 tbsp olive oil
1/4 - 1/3 cup water
3/4 cup dry TVP granules
1/2 cup hot vegetable broth
1 medium onion, chopped
1 red pepper, diced
12 oz cremini or portabello mushrooms, chopped
1 rib celery, minced
1 tsp dried parsley
1/2 tsp black pepper
1/2 tsp garlic powder
2 tsp cornstarch
1 tbsp cold vegetable juice or water
- Preheat oven to 375F.
- Mix flours and salt together.
- Pour oil and water all at once to flour.
- Stir to mix into a dough.
- Shape into 2 flat balls.
- Wrap and refrigerate for 15 minutes.
- Combine TVP and hot broth and let stand 10 minutes.
- Heat a saucepan over medium fire, spray with canola or olive oil spray.
- Add the onion and cook (stirring) until golden, about 7-8 minutes.
- Add red pepper, mushrooms and celery.
- Cook (stirring) until mushrooms are beginning to colour, about 5 minutes.
- Add the parsley, pepper and garlic and stir to combine.
- Stir in the re-hydrated TVP.
- Combine cornstarch and vegetable juice, stir into cooked mixture and cook, stirring, 1 minute.
- Remove from heat and set aside.
- Roll 1 round of dough out on lightly floured surface and cut in half.
- Place 1/4 of the TVP mixture in the centre of each half of dough and bring up sides of pastry to enclose the filling.
- Pinch the seams to seal completely, place pockets on a baking sheet, and dock with a fork for the steam to escape.
- Repeat with remaining dough.
- Freeze pockets at this point for later if required.
- If baking immediately, place trays into oven and bake 25 minutes, rotating sheets at 15 minutes.
- Serve and enjoy!
Total Fat: 11.0 g
Cholesterol: 0.0 mg
Sodium: 133.8 mg
Total Carbs: 45.2 g
Dietary Fiber: 7.1 g
Protein: 16.6 g
These would be delicious warm or cold, and leftovers can be warmed (tented with foil) for 15-20 minutes in a 400F oven, though I don't recommend microwaving them. You can also freeze these (unbaked) for later, if you like, just bake them about 1 hour in the 375F oven and enjoy good, wholesome British fare.
These parcels, and all their yummy goodness, are making their way over to Cate's ARF / 5-A-Day roundup for next week! I missed this week's go-around, but check out her wonderful summary of the healthy dishes made this week here! Even with a head cold, she doesn't let her Sweetnick's readers down!