This is going to be the last Great British Bake Off recipe I make this MoFo, as I’m off to Paris next weekend, so I won’t be posting for the last few days of September. On the subject, does anyone have any restaurant recommendations for Paris or advice about vegan snacks I can pick up in shops?
Anyway, I take you to pastry week, where Nancy decided to do a spicy duck pasty, which sounded good in theory, so I chose to veganise it today. Since it was her signature bake, there’s no recipe, so I had to do my own take on it.
I changed things around a bit to make it more of a traditional pasty, which was mainly because I’m a pastry novice (Nancy made a flaky pastry for hers), but I think it worked out okay.
For the pastry:
250g plain flour
125g non-dairy marg, chilled and cubed
3 tbsp water
Unsweetened soy milk (for brushing)
For the filling:
1 tbsp toasted sesame oil
1 can (283g) mock duck, drained and chopped/torn into small chunks
8 spring onions, sliced
1/2 a small cabbage, sliced super finely
1 red chili, diced
4 cloves garlic, minced
3 tsp fresh ginger, minced
1 tbsp soy sauce
1 tbsp cornflour/starch
Start by making the pastry. Rub the marg into the flour until it has a breadcrumb-like consistency. Add the water and bring it together to form a dough. If you need more water, add a little at a time. Pastry can be tricky like that…. but 3 tbsp should be enough. Ball it up and put it in the fridge until you’re ready to go (should be at least 20 mins)
Now make the spicy duck filling. Heat the oil in a skillet. Brown the duck, then add the spring onions, cabbage and chili. Cook for a few minutes, then push everything to one side of the pans, add a dash more oil, if you need it, then throw in the garlic and ginger to cook for 1 min or so, until fragrant. Add the soy sauce, mix everything up then take off the heat and let it cool completely.
It’s very important that you do let the filling cool, cause if you don’t, it will melt the marg in the pastry and the pastry will tear. Sad times.
So, once everything’s done and cooled. Put your oven on to 180C to preheat.
Roll the pastry out to your desired thickness — about 1/4 cm or so is good — and use a side plate or something with a rough 6-inch diameter to cut around to make circles of pastry.
Mix the cornflour in with the duck mixture…. this will thicken up the juices as it cooks so it doesn’t get all soggy.
Put a quarter of the filling mixture on one half of each round, fold it over and seal and crimp the edges.
Transfer to a lightly greased baking tray and bake for 40 to 50 minutes.
And here’s a bonus shot of Nola eagerly awaiting pasty edge for her mouth.