Creamy Spinach and Mushroom Vegan Pasties

Who wouldn't want the combination of puff pastry and creamy spinach & mushroom - 12 of these pasties lasted about 10 minutes in our offices!

Vegan puff pastry? Surely Greggs-type food is a total no-go for a vegan. Thankfully, not.  Now, you may have to make your own puff pastry (Who me? I can't cook!) but never fear! We have made it easy for you. Follow Vegan Dad's easy Vegan Puff Pastry recipe and you're good to go!

Prep Time: 30 minutes
Cooking Time: 15 minutes hob and 15 minutes baking
Serves: 12 pasties
Cooking Temp: 160C

Ingredients
1/2 portion of Vegan Puff Pastry 
1/4 red onion - diced
1 clove garlic - crushed
1/2 punnet button mushrooms - diced
1 bag baby spinach (100g) - chopped
4 tablespoon Alpro Single Soya Cream
Salt & Pepper to taste
Olive oil for frying

Step 1
In a frying pan, saute onions and garlic
Step 2
Add diced mushrooms and soya cream. Cook for approximately 4 minutes.
Step 3
Add baby spinach and stir, ensuring all spinach is coated in cream. Allow to simmer for 3 minutes.
Step 4
Add salt and pepper and remove from heat. Allow to cool.

While the mixture cools...
Step 5
Roll out puff pastry on a clean and very well floured work surface. Using short sharp strokes, roll out until the pastry is about 3 cm thick.
Step 6
Cut pastry using a cookie cutter (or wine glass, or basically anything round and with a diameter of approx 15cm)
Step 7
Place teaspoon amounts of filling in to one half of the puff pastry circle. Make sure you leave about a 1/2 inch border of pastry on the edge.
Step 8
Brush edges with cold water and fold empty side of the pastry circle over the filling side.
Step 9
Seal edges with a fork.
Step 10
Place on baking tray and lightly brush case tops with soya milk.
Step 11
Bake for 15 minutes or until the pastry puffs and goes golden. Remove and place on cooling tray.