Vegan Forfar Bridie
Our vegan take on a traditional Scottish hand-held mince pie. Flaky pastry filled with lightly spiced vegan mince and onions.
Ingredients
- 2 tablespoons rapeseed oil
- 350 g vegan mince
- 1 medium onion
- 100 ml vegan beef stock
- 1 teaspoon mustard powder
- Salt and pepper to taste
- 1 roll pre-made puff pastry
- Your favourite sauce to serve
Instructions
- Heat the oil in a pan over medium heat. Once hot add the vegan mince and the diced onion. sauté until the mince is cooked and the onion is soft and translucent.
- Add the vegan beef stock and the mustard powder. Simmer gently until most of the liquid has cooked off.
- Taste and adjust the seasoning. We added a pinch of black pepper but didn't need to add any more salt.
- Transfer the mince mixture to a bowl and place in the fridge to cool.
- When the mixture has cooled to at least room temperature remove the pastry from the fridge and preheat an oven to 180°C.
- If your pastry is ready rolled, unroll it. Otherwise, roll it out to a thickness of 5mm.
- Cut out two large circles from the dough. Use as much of the dough as possible.
- Put some mixture in the middle of each circle. You want it quite full but make sure you don't put too much in so you can't close it.
- Use some water to wet the edges then fold over and seal. You can use a fork or your fingers to seal around the edge.
- Transfer to a baking sheet lined with parchment paper. Using a knife create a small slit in the top of the bridie to let the steam escape when cooking.
- Place in the preheated oven until the pastry is golden all over, around 30 minutes.
- Serve your Vegan Forfar Bridie with your favourite sauce.
Tried this recipe?Mention @mikeronm or tag #theveganplanetkitchen!