Corned Tempeh Pasties

Ingredients

• 3 cups (450g) all purpose flour
• 1/2 tsp salt
• 1 cup (225g) COLD vegan butter*
• 3/4 - 1 cup ice cold water
• 1 cup cooked beets (~2-3 small beets)
• 1 cup water
• 1 tbsp soy sauce
• 1 tbsp red wine vinegar
• 1 garlic clove
• 1/2 tsp mustard seed
• 1/2 tsp ground coriander
• 1/2 tsp crushed red pepper
• 1/4 tsp ground ginger
• 1/8 tsp allspice
• 1/8 tsp cinnamon
• 1/8 tsp ground clove
• 1/2 lb yukon gold potatoes (~2 medium), cut into 1/2" pieces
• 1 8oz package tempeh*
• 1 tsp oil
• 1/2 tsp salt, or to taste
• 1 tsp red wine vinegar
• freshly ground black pepper
• 1 tsp melted butter or olive oil
• 2 scallions, thinly sliced (both green and white parts)
• soy milk, for brushing pastry

Instructions

1. 1

   Mix together the flour and salt in a...: Mix together the flour and salt in a large mixing bowl.

2. 2

   Grate the cold butter over the flour using...: Grate the cold butter over the flour using the large holes on a box grater. Mix the butter into the flour with a wooden spoon. There should be small, pea-sized, crumbles. (Alternatively, dice the butter then use a pastry cutter to cut the butter into the flour until it is pea-sized.)

3. 3

   Add the 3/4 cup of the water and...: Add the 3/4 cup of the water and shake the mixing bowl gently to distribute it evenly. Then mix with the wooden spoon until it starts to come together, adding more water as necessary by the tablespoon.

4. 4

   Turn out the dough onto a clean, lightly...: Turn out the dough onto a clean, lightly floured work surface. It can be crumbly and not cohesive, it will come together as you work with it.

5. 5

   Roll the dough into a large rectangle. Using...: Roll the dough into a large rectangle. Using a bench scraper to assist, fold the top third of the dough into the middle, then fold bottom third on top of that.

6. 6

   Roll the dough out again into a rectangle,...: Roll the dough out again into a rectangle, and repeat the folding process (this is fold number 2). Repeat this folding and rolling 2 additional times, for a total of 4 rolls and folds.

7. 7

   After the last fold, press the sides of...: After the last fold, press the sides of the dough together to form a rough cube. Place this on a plate and cover with plastic wrap. Put it in the fridge to rest for at least one hour. If at any point your dough gets too warm and the butter starts to melt, place it in the fridge and allow it to chill for several minutes before continuing the process

8. 8

   Place all marinade ingredients into a blender and...: Place all marinade ingredients into a blender and blend until smooth.

9. 9

   Place the tempeh into a container and pour...: Place the tempeh into a container and pour the marinade over it to cover.

10. 10

    Let sit at least 30 minutes at room...: Let sit at least 30 minutes at room temperature, or up to 24 hours in the fridge.

11. 11

    Place the cut potatoes into a small pot,...: Place the cut potatoes into a small pot, fill with water to cover, then bring to a boil.

12. 12

    Lower the heat to simmer and cook for...: Lower the heat to simmer and cook for around 10 minutes, or until potatoes are soft when pierced with a fork.

13. 13

    Drain and mash a bit. Set aside.

14. 14

    Meanwhile, heat a large skillet over medium heat....: Meanwhile, heat a large skillet over medium heat. Add the oil and crumble the marinated tempeh into the pan. Pour 1/4 cup of the marinade into the pan and add the salt.

15. 15

    Cook for 8-10 minutes, stirring occasionally, adding an...: Cook for 8-10 minutes, stirring occasionally, adding an additional 1/4 cup of marinade half way through.

16. 16

    Remove from heat, and deglaze with the red...: Remove from heat, and deglaze with the red wine vinegar. Stir in freshly ground black pepper, then taste and adjust seasoning if desired.

17. 17

    At this point your potatoes should be cooked....: At this point your potatoes should be cooked. Add the mashed potatoes into the pan, and sprinkle on the sliced scallions. Mix everything together and leave to cool slightly before filling the pastry dough.

18. 18

    Preheat oven to 425 ºF

19. 19

    Take the rough puff pastry dough out of...: Take the rough puff pastry dough out of the fridge and roll it into a large rectangle, until it is around 1/8 - 1/4" thick, approximately 14 x 20". Trim off the edges to make an even rectangle, setting aside the trimmings, then divide it into 3 sections long-wise and 4 short-wise. Making approximately 3 1/2 x 6" rectangles.

20. 20

    Place around 1/4 cup of the corned tempeh...: Place around 1/4 cup of the corned tempeh and potato filling into every other rectangle, spreading it out to fill the middle, leaving 1/4" around the edges.

21. 21

    Put another rectangle of dough on top, and...: Put another rectangle of dough on top, and press to seal the edges. Then crimp them with a fork.

22. 22

    Place prepared hot pockets onto a parchment lined...: Place prepared hot pockets onto a parchment lined baking sheet.

23. 23

    Roll out the scraps of the dough for...: Roll out the scraps of the dough for one final hot pocket!

24. 24

    When all are prepared, put in fridge while...: When all are prepared, put in fridge while the oven finishes preheating.

25. 25

    Once the oven is hot, brush a little...: Once the oven is hot, brush a little soy milk on top of each pasty, then bake for 25-30 minutes, or until golden brown. Turn the baking sheets half way through for even baking.

26. 26

    Serve with some thousand island dressing* and/or prepared...: Serve with some thousand island dressing* and/or prepared mustard.