Puff pastry vegan parcel
The can be eaten a side or a full dish.
Equipment
- Pot
- Rolling pin
- Oven
- Knife
- Chopping board
- Blender
- Baking tray
- Pastry brush
Ingredients
- 125 grams Puff pastry
- 1/2 small Butternut squash
- 20 ml Crackd (egg substitute)
- 1.5 grams All spice (a blend of your desired spices)
- 1 medium Onion
- 87.5 grams Pinto beans
- 300 ml Water
- 20 ml Sunflower oil
- 0.5 grams salt
- 20 grams Plain flour
Instructions
- Boil the pinto beans in water for up to 8 hours and then blend. Add, water continuously as needed, I did this step the day before, however, if you buy a can of refried beans, skip this step and go straight to step 2
- We used shop bought pastry therefore, get the pastry out of the fridge as it needs to be out of the fridge for at least 20 minutes before rolling
- Cut the butternut quash into small cubes. Sprinkle with sunflower oil and place in oven dish in a pre-heated oven for 30 minutes
- Dust the worktop with flour, then roll the pastry, cut pastry into your desired shapes. We cut them into squares the size of my palm (roughly 5 x 5cm)
- Chop the onion and fry with the blended bean mixture or add the can of refried beans to the pan
- Add "all spice" in the pot with a bit of sunflower oil and bring the to pan to a low heat
- Take the butternut squash out when it is golden brown and add salt to taste and bend it together with the mixture in step 6
- Fill the pastry squares with the mixture in step 7 and fold so the contents are securely inside
- Use a pastry brush to brush over the parcels with Crackd (egg substitute) and place on baking tin ready to back in the oven
- Remove from the oven when golden brown and serve
Nutrition
Calories: 640kcalCarbohydrates: 75gProtein: 12gFat: 34gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 22gSodium: 270mgPotassium: 980mgFiber: 10gSugar: 7gVitamin A: 19933IUVitamin C: 44mgCalcium: 135mgIron: 4mg
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