Vegan Oggie Recipe
Vegan Version of The Traditional Pasty
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Ingredients
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Dough
Filling
Finishing
Method
Dough
- 1
Mix dry ingredients
In a large bowl, whisk together the all-purpose flour, salt, and sugar until evenly combined.
- 2
Cut in fats
Add the cold vegan butter (and optional shortening) to the flour. Using a pastry cutter, two knives, or your fingertips, cut the fats into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- 3
Add liquids and rest
Stir the apple cider vinegar into the ice water. Gradually sprinkle about half of the ice water mixture over the flour, tossing with a fork until dough begins to come together. Add more water as needed, 1 tablespoon at a time, until the dough holds when pressed but is not sticky. Do not overwork. Gather dough into a ball, divide into 6 equal portions, flatten each into a disk, wrap in plastic, and chill in the refrigerator for at least 30 minutes (up to 2 hours).
Filling
- 4
- 5
Cook aromatics
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the chopped onion and a pinch of salt, and sauté 4–5 minutes until translucent. Add the minced garlic and cook 30–45 seconds until fragrant.
- 6
Sauté vegetables
Add the diced potatoes, carrots, and rutabaga (and chopped mushrooms, if using) to the skillet. Cook, stirring occasionally, for about 8–10 minutes until edges begin to color and vegetables start to soften. If pan becomes dry, add 1–2 tablespoons water to prevent sticking. Stir in the frozen peas and cook 1–2 minutes to thaw.
- 7
Season and thicken
Stir in the soy sauce (or tamari), vegan Worcestershire, black pepper, dried thyme, crushed rosemary, nutritional yeast, and 1 teaspoon salt. Mix the cornstarch slurry (1 tablespoon cornstarch dissolved in 1–2 tablespoons cold water) and add to the pan, stirring constantly until mixture thickens and coats the vegetables, about 1–2 minutes. Taste and adjust seasoning.
- 8
Cool filling
Remove the filling from heat and let it cool completely (about 15–20 minutes). Cooling prevents the dough from becoming soggy when filled.
Assembly & Bake
- 9
Preheat oven
Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper.
- 10
Roll out dough
On a lightly floured surface, roll one chilled dough disk into a 7–8 inch circle about 1/8–1/4 inch thick. Repeat with remaining disks as you assemble (work with one at a time).
- 11
Fill and fold
Place about 1/3 to 1/2 cup of the cooled filling onto one half of each dough circle, leaving a 1/2-inch border. Brush the border with a little non-dairy milk. Fold the other half of the dough over the filling to form a half-moon. Press the edges to seal, then crimp the edges by folding and pressing or using the tines of a fork to ensure a tight seal.
- 12
Vent and glaze
Transfer assembled oggies to the prepared baking sheets. Use a sharp knife to cut two small slits in the top of each oggie to vent steam. Whisk together the non-dairy milk and optional maple syrup and brush lightly over the tops. Sprinkle with sesame or poppy seeds if using.
- 13
Bake
Bake at 400°F (200°C) for 25–30 minutes, rotating the pans halfway through, until the pastry is golden brown and cooked through. If bottoms brown too quickly, place baking sheets on a lower rack or reduce oven temperature to 375°F (190°C) and bake a few extra minutes.
- 14
Rest and serve
Remove oggies from oven and let rest on the baking sheet for 5–10 minutes to set. Serve warm or at room temperature. They keep well in an airtight container in the refrigerator for up to 4 days; reheat in a 350°F (175°C) oven for 10–15 minutes to regain crispness.
