These keto vegan shortcrust pasties are so satisfying and comforting to eat. They’re delicious both piping hot or in room temperature. They make great work lunch or food on the go. Who can resist the combination of crusty pastry and delicious fillings? I certainly can’t!
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More keto vegan recipes:
(Recipe make 6 pockets)
200g ground almonds/almond flour
(or 90g coconut flour)
80g lupin flour
4 tsp psyllium husks
2 tsp xanthan gum
1/2 tsp salt
1 cup hot water (may need more if you’re using coconut flour)
½ medium cabbage
A large bunch of coriander
2-3 cloves of garlic
1 pack of shirataki noodles
1. Chop all ingredients for “filling” in desired size pieces. Saute all “filling’ ingredients together, season with soy sauce, white pepper and salt to taste. Once all vegetables are cooked and softened, leave to cool completely to room-temperature.
2. Place all dry ingredients for the “shortcrust pastry” in a mixing bowl. Mix them together with a spatula. Add in 1 cup hot water (Best to add ½ cup at a time, in case you need less) mix then knead the dough thoroughly till the texture is moist and smooth. It shouldn’t have any graininess. Leave the dough to rest for 15 minutes.
3. Divide the pastry dough in 6 portions. Roll out each portion with a rolling pin or tortilla press. Scoop some filling mixture and place in the centre of the rolled out dough. Gently fold in half (follow the instructions of the video), press the edges together and then fold in the edges to create the pleated pattern. This will secure the pasty filling.
Place the pasties/pockets on a greased baking tray, brush each pasty with oil.
Bake in a 180C/350F preheated oven, 15 minutes on the first side, flip the pasties and bake the bottom side for 10 minutes. Flip them back and brush more oil on the top and bake further 5 minutes, till the surface is golden brown.
You can freeze the pasties before or after baking. To eat them, bake them in 200C/400F preheated oven (no need to defrost) for 15-20minute till they are thoroughly warmed through.