Vegan Carrot Coriander Pastry Parcels

These vegan carrot coriander pastry parcels are flavorsome, really easy to make, and delicious served either hot or cold! They are vegan and can be gluten-free too depending on the pastry choice.

Vegan Carrot Coriander Pastry Parcels Vegan Carrot Coriander Pastry Parcels Vegan Carrot Coriander Pastry Parcels

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Vegan Carrot Coriander Pastry Parcels

Vegan Carrot Coriander Pastry Parcels


Ingredients

Scale
  • 7 large carrots
  • bunch of fresh coriander
  • 1 red onion
  • 1 leek
  • ½ tsp sumac
  • salt and pepper to taste
  • 4 tbsp avocado oil
  • ½ vegetable stock cube *
  • 2 ready-rolled puff pastry sheets
  • few tbsp of plant milk or a bit more of avocado oil for brushing

Instructions

  1. Preheat the oven to 200ºC/400ºF fan assisted as the pastries will bake better on the fan assisted mode.
  2. Clean the carrots of any soil and dirt, grate them and keep aside.
  3. Chop the onion, leek and coriander. Use the coriander leaves and the stems too as they will add to the flavour.
  4. On a non-stick pan, heat up 1 tbsp of the oil and sauté the onions and leeks for a couple of minutes until softened. Add the carrots, sumac and stock pot and the remaining oil and keep cooking
  5. till the carrots soften a bit and it all incorporates into an even mixture. Add the coriander, season to taste, turn off the heat and cool completely.
  6. Roll out the pastry sheets and leave them on the paper. Cut out 12 circles around 12cm in diameter.
  7. To form each pastry parcel, place the pastry round on your open palm and add 3-4 teaspoons of the filling right in the middle, fold the edges of the pastry so they close into a half moon parcel and then squeeze the edges tight so the filling stays inside. Repeat with all the remaining parcels.
  8. Place the ready parcels on a non-stick baking sheet or one covered with baking paper.
  9. Brush them with a thin coating of any plant milk or avocado oil before placing them in the oven.
  10. Bake for 20 min or till crisp and golden. Remove from the oven and move to a cooling rack.
  11. They taste best served immediately but are also great at room temperature. If you are planning to save some and reheat the next day make sure to bake them at least 5 minutes shorter.

Notes

I use vegetable stock pots as they are the most flavourful and they dissolve well without almost any liquid.

Find more of Aneta’s recipes on her website and Instagram.

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Vegan Carrot Coriander Pastry Parcels

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