The second pastry-like thing I made since we got a new oven. This model doesn’t have the separate grill in another compartment which makes borek/pastry baking easy. Serve these pasties with fresh salad. They make great lunches as well.
2 sheets vegan puff pastry, frozen
1/3 pack Fry’s chicken-style strips, thawed and cut into small squares
1 cup frozen baby peas
2 tbsp fresh dill, chopped
Vegetable oil both for frying and brushing
Soy milk for glazing
Nigella seeds and sesame seeds to go on top of the glazing
Salt and pepper
• Heat 1 tbsp vegetable oil in a skillet and fry the strips until golden brown. Then add the peas and fry them together until peas are fully cooked. Season with salt and pepper and add the dill. Because you will be working with frozen pastry, the stuffing must be cooled. So set the stuffing aside to cool.
• Preheat the oven to 180°/350F/Gas Mark 4.
• Take two sheets of puff pastry out and lay them onto the largest chopping board you have. Do not peel the plastic off just yet but make sure the longer sides are farther away from your end of the chopping board. This will make folding easier later.
• Brush an oven tray with vegetable oil and set aside.
• Cut the puff pastry sheets into two. Brush the edges with plain water. You might want to go over the cut in the middle again with a knife as water makes them stick together.
• Divide the stuffing into four and place each section on the bottom side of the pastry. Fold them into two. Now you have four parcels. Press the edges all around with a fork, sealing each parcel. Just remember, if there is a gap, then your pastries will not puff up.
• Place the parcels on the tray and brush them with soy milk. Sprinkle sesame seeds first and do the same with nigella seeds too.
• Bake the pastries in the oven for about 15 to 20 minutes. They need to be golden brown on top as well as the bottom. When that’s achieved your chickless chicken pastries are ready. Enjoy!