Vegan Oggie (vegan Version Of The Traditional Pasty) Recipe
Portobello, potatoes, rutabaga and onions. Served with a side of ketchup or housemade steak sauce.
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Ingredients
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Dough
Filling
Finishing & Serving
Method
Dough
- 1
Combine dry ingredients
Whisk the flour and 1 tsp salt together in a large bowl or bowl of a stand mixer fitted with the paddle attachment.
- 2
Cut in vegan butter
Add the cold, cubed vegan butter and use a pastry cutter, two forks, or the stand mixer on low to cut the butter into the flour until mixture resembles coarse crumbs with some pea-size pieces remaining (about 6–8 passes).
- 3
Add liquids and chill
Mix the ice water with apple cider vinegar. Drizzle the liquid over the flour-butter mixture 1 tablespoon at a time, stirring after each addition until the dough just comes together and holds when pinched (you may not need all the water). Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes (up to 2 hours).
Filling
- 4
- 5
Sauté aromatics and mushrooms
Heat 2 tbs olive oil in a large skillet over medium heat. Add the onion and cook 4–5 minutes until softened and translucent. Add the garlic and chopped portobellos and sauté until mushrooms release their liquid and it mostly evaporates, about 6–8 minutes.
- 6
Add root vegetables
Push the cooked onion-mushroom mixture to one side of the pan, add the diced potatoes and rutabaga (add a splash more oil if pan looks dry). Cook, stirring often, for 6–8 minutes so edges begin to brown — they do not need to be fully tender because they will finish cooking inside the pastry.
- 7
Deglaze and season
Pour in 1 cup vegetable broth and 1 tbs soy sauce. Scrape up any browned bits from the pan. Add thyme, parsley, 1 tsp salt, and 1 tsp black pepper. Bring to a simmer.
- 8
Thicken filling
Make a slurry by mixing 1 tsp cornstarch with 1 tbs cold water. Stir the slurry into the simmering filling and cook 1–2 minutes until mixture slightly thickens. Remove from heat and let the filling cool to room temperature (important so the dough doesn't get soggy). Taste and adjust salt/pepper if needed.
Assembly & Baking
- 9
Preheat and roll dough
Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper. On a lightly floured surface, divide the chilled dough into 6 equal portions. Roll each portion into a 7–8 inch circle, about 1/8–1/4" thick.
- 10
Portion filling
Spoon about 3/4 cup of the cooled filling onto one half of each dough circle, leaving a 1/2-inch border around the edge to seal.
- 11
Seal and crimp
Brush the border with a little non-dairy milk to help adhesion. Fold the dough over the filling to form a semicircle. Press the edges to seal, then crimp the edge with a fork or by folding pleats along the rim to create a secure seal and classic pasty shape. Use a small knife to cut 1 small vent in the top of each pasty to allow steam to escape.
- 12
Brush and bake
Whisk the non-dairy milk with the optional 1 tsp maple syrup and brush each pasty lightly for a golden finish. Place pasties on the prepared baking sheet and bake in the preheated oven for 30–35 minutes, until crust is golden brown and filling is tender when you probe a vent with a skewer.
- 13
Rest and serve
Let pasties rest 5–10 minutes on the baking sheet to set the filling. Serve warm with ketchup and housemade or store-bought vegan steak sauce on the side for dipping.
Finishing & Serving (Sauces)
- 14
Serve sauces
Place ketchup and vegan steak sauce in small ramekins alongside the Vegan Oggie. For a quick housemade steak sauce: mix 1/2 cup ketchup, 2 tbs vegan Worcestershire sauce, 1 tbs soy sauce, 1 tsp apple cider vinegar, 1 tsp maple syrup, and a pinch of smoked paprika; whisk until homogenous and serve.
