Live Better
 
 

Purple sweet potato and pea pastie recipe

Hot or cold, these vegan pasties by Suzy Spoon make a deliciously healthy treat.

Ingredients

Nothing beats using your own fresh produce or materials around the house.
If you’re missing a thing or two, tick the items you need to add to your shopping list.
  • Pastry ingredients
  • Who’s doing the shopping?

    Send the shopping list straight to their inbox.

    What to do

  • 1. To make the pastry, pour the soy milk and vinegar into a small bowl. Set aside for 15 minutes, or until bubbles form on the surface. Sift the flours into a large bowl and add the salt and poppy seeds. Use a wooden spoon to make a well in the centre of the flour. Pour in the bubbly soy milk, oil and 125 ml (1⁄2 cup) of water. Begin stirring in little circles, gradually incorporating the flour. Keep mixing until you’ve made a rough dough.

  • 2. Sprinkle a clean, smooth surface with flour. Turn the dough out onto the floured surface and knead for 3–5 minutes, or until smooth and elastic. Add a drop more water if the dough feels a bit dry, or a sprinkling of flour if it’s too moist. Return the dough to the mixing bowl, cover and rest it in a warm spot for 1 hour.

  • 3. Heat the oil in a heavy-based frying pan over a medium heat and sauté the onion for 3–5 minutes, or until soft and translucent. Add the garlic, sweet potato and coconut milk and season with salt and pepper. Cover and simmer for 10 minutes. Stir in the peas and broccoli, cover and cook for a further 10 minutes, or until the sweet potato is soft. Use a fork to roughly mash all the ingredients together in the pan. Remove pan from the heat and allow to cool.

  • 4. Preheat the oven to 180°C. Line a large baking tray with greaseproof paper.

  • 5. Knead the dough again for about 2 minutes on a clean bench and divide into 8 equal pieces. Use a rolling pin to roll out each piece into a circle about 2 mm thick and 15 cm in diameter.

  • 6. Place 2 tablespoons of filling in the centre of each pastry round. Draw up both sides of the pastry to meet in the centre, pinching the edges to seal. Place the pasties on the baking tray and bake for 40 minutes, or until golden brown. Serve with the tomato relish.

  •  

    Recipe from Suzy Spoon’s Vegetarian Kitchen, available now from Pan Macmillan.

     

    Recommended Reading

    Can diet help with osteoarthritis?

    Professor Tim Crowe examines the latest research.

    Read more

    What is baby-led weaning?

    Dietitian Vanessa Clarkson shares some tips.

    Read more

    Oatmeal snack balls with cranberries and apple recipe

    Scrumptious little treats, for the kids and for you.

    Read more

    Fragrant chicken broth with broccoli and noodles recipe

    A deliciously soothing soup, full of hearty goodness.

    Read more

    How to get the kids eating healthy foods

    Little ones refusing their greens? Here are some ideas.

    Read more

    Spring quinoa risotto recipe

    Spring quinoa risotto is a lighter risotto recipe

    Read more

    Could garlic be the ultimate superfood?

    Reading this article may give you bad breath

    Read more

    7 delicious native Australian foods to get to know

    Add these local superfoods your dishes.

    Read more