Rocket and Roses Spicy Mixed Bean Chilli Pasties ~ Wholemeal and Gluten Free Versions

Kitchen Play List: Colbie Calliat ~ Magic
                                     Chris Cornell ~ You Know My Name
                                     Chris Cornell ~ No Such Thing
                                     Sara Sant'Ambrogio ~ Nocturne in E-Flat major
                                     Pearl Jam ~ Jeremy
                                     Nicola Benedetti ~ Apres Une Reve
                                     Rainbow ~ All Night Long

Rocket and Roses Spicy Mixed Bean Chilli Pasties

Yes! It's Wednesday again and time for Part 3 of the Pasty series. The third filling came about from the love of beans and lentils...and the love of a good chilli. I've had some bad chillies and I've had some bad chilli pasties..so being the cook that I am..it fueled me to come up with a good version. And I think I have achieved this as the people who tested them for me loved this filling far above the rest. I wanted the filling to be packed with pulses and rich and spicy. As always I made a batch of wholemeal and Buckwheat gluten free versions.  

So I started pulling ingredients from the fridge and stocks and this is what I came up with. I hope you try them and let me know what you think? They are quite spicy so if you struggle with hotness then reverse the mild/hot chilli powder ratio and that should give you a nice and spicy pasty as opposed to a Heck that really is a spicy pasty! ;o) 

For the pastry recipes please click the link below for the original Pasty blog entry 
http://rocketandrosesvegankitchen.blogspot.com/2011/11/rocket-and-roses-four-root-pasties.html

Spicy Mixed Bean Chilli filling ~ Hmmm well it tastes a lot better than it looks..I promise lol

Rocket and Roses Spicy Mixed Bean Chilli filling Makes filling for 16 pasties
(Original recipe from the Rocket and Roses Vegan Kitchen) 

1 tsp sunflower oil
1 large onion, finely chopped
1/2 yellow bell pepper, finely diced
1 small carrot, peeled and finally diced 
1 6oz tin of tomato paste
1 14oz tin chopped tomatoes
1 14oz tin kidney beans, rinsed and drained
1 14oz tin borlotti beans, rinsed and drained
1 14oz tin green lentils, rinsed and drained
2oz dried red lentils, rinsed and drained
1 tsp cumin powder
1/4 tsp dried oregano
1 1/2 tbsp hot chilli powder
1/2 tbsp mild chilli powder
Pinch of low sodium salt
1/2 pint of veggie stock


In a large skillet hea the oil and then cook the onions, pepper and carrots for 4-5 minutes until they have softened. 

Then add the remaining ingredients and stir well to combine. Bring to a boil, reduce the heat to a simmer and cover. Cook for 45 minutes stirring often to prevent the chilli catching on the bottom of the skillet. Then remove from the heat. Take a cup of the chilli and blitz it until smooth in a processor and add that back into the skillet. Cook for a further 10 minutes uncovered. 

NB: As with the other pasties I used half of the filling and froze half for future pasty making. 

Rocket and Roses Spicy Mixed Bean Chilli Wholemeal Pasties

Rocket and Roses Spicy Mixed Bean Chilli Wholemeal Pasties Makes 8
(Original recipe from the Rocket and Roses Vegan Kitchen)
  
1 WW pastry mix, for recipe click link above
Spicy Mixed Bean Chilli filling mix, recipe above
soya milk, for gluing

Line a large baking sheet with parchment paper and pre-heat your oven to 400'F/200'C/Gas Mark 6. 

Roll out the pastry until it's 1/4" thick and then cut out 8 x 5" circles and set them to one side. 

Take one circle and put between 1-2 tbsp of the Spicy Mixed Bean Chilli filling on the bottom half of the circle leaving a cm rim around the edge. Using a pastry brush, coat the edge of the circle with soya milk. And stretching the pastry slightly as you lift the top part up and over the filling..measure the two edges together and press down to enclose the filling in the parcel. With the prongs of a fork or pastry press, go around the edges to seal it together properly. Place the pasty onto the baking sheet and brush over with the soya milk and then repeat with the remaining 7 circles. 

Place in the pre-heated oven and bake for 20 minutes until lightly browned. Remove from the oven and leave on the baking sheet for a couple of minutes and then transfer to a cooking rack...if eating straight away..serve with a lush salad or steamed green veggies. 

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Rocket and Roses Spicy Mixed Bean Chilli Gluten Free Pasties

Rocket and Roses Spicy Mixed Bean Chilli Gluten Free Pasties 
(Original Pastie Recipe from the Rocket and Roses Vegan Kitchen. Pastry recipe
from Jeenaskitchen.blogspot.com)  Makes 8 pasties

1 Buckwheat GF Pastry mix, for recipe click link above
Spicy Mixed Bean Chilli filling mix, for recipe above
soya milk for gluing

Line a large baking sheet with parchment paper and pre-heat your oven to 400'F/200'C/Gas Mark 6. 

Roll out the pastry until it's 1/4" in thickness and cut out 8 5"x 3" rectangle pieces and gently move them to the prepared trays. Then re-roll the pastry and cut out 8 slightly large rectangles to 'blanket' the filling. This will compensate for the lack of stretch in this pastry. 

Place 2-2.5 tbsp of filling along the centre of each rectangle on the tray..leaving a good cm egde all the way around. Brush the edges with soya milk and then gently maneuver a larger rectangle over the filling and align the edges together, pressing down lightly to seal the parcel. Then using the prongs of a fork, press around the edges of the pasty to encase the filling. Brush over with soya milk and repeat with the remaining 7 pasties. 

Place in the pre-heated oven and bake for 20 minutes. Remove from oven and place on cooling racks. Once cold store in an airtight container until ready to eat. Then reheat in a microwave for 1 min 30. 

(Remember they will be quite hard on the day of making..so a waiting period is highly recommended! ~R~) 

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Hope you are enjoying the pasty recipes..there are more to come! 
Enjoy! 
~R~