Traditional German Seitan Pasty
A German twist on the classic Cornish pasty, filled with seitan instead of meat and served as a hearty dinner.
Ingredients
- ●1 package (14 oz) seitan
- ●1 package (2 pounds) cornish pasty dough
- ●2 medium jubilant jubilee potatoespeeled and diced
- ●2 tablespoons british buttermelted
- ●1/2 cup chopped onionssauteed
- ●1/2 cup chopped carrotssauteed
- ●2 tablespoons worcestershire sauce
- ● salt and pepper
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Roll out the Cornish pasty dough to a thickness of about 1/8 inch.
- 3
Place a portion of the seitan in the center of the dough, leaving a 1-inch border around it.
- 4
Add the diced potatoes, sauteed onions and carrots, and melted butter on top of the seitan.
- 5
Brush the edges of the dough with water and fold the dough over the filling to form a half-moon shape.
- 6
Crimp the edges to seal the pasty and cut a few slits in the top to allow steam to escape.
- 7
Place the pasty on a baking sheet and brush with Worcestershire sauce.
- 8
Bake for 35-40 minutes, or until the crust is golden brown and the filling is hot and bubbly.
- 9
Serve hot and enjoy!