Nutrition Program and Vegan pasties

Find the nutritional value of your Vegan Pasties using the Nutrition Program.

See how much protein they provide compared with meat or cheese pasties. 

These are the ingredients:-

Pastry
140 g plain flour
70g vegetarian fat suitable for vegans
1-2 tablespoons water 
Pinch of salt

Vegetable Filling
Choose a range of vegetables to make up to 120g – grated carrot, finely chopped sweet potato, butternut squash, potato
Small piece finely chopped onion 20g
20 g frozen peas
Pinch mixed herbs
Salt and pepper
1 tsp sesame or flax seeds
Oil for brushing pastry

Vegan pasties with vegetables
  1. My Recipes – Vegan Pasties – makes 2
  2. Enter the ingredients
  3. Look at the Nutrition
  4. Go to Food Label and put the photo, fill in the Storage info and Use by to show how to keep the pasties and how long to store them. Check that your recipe is Vegan.
  5. Go to Recipe Sheet and add your Method. Export the work.
2. Enter the ingredients – Check they are Vegan
3. Look at Nutrition – 4.4g protein
4. The food label shows ingredients, allergens, nutrition and if Vegan.
5. You can write your recipe method

Vegan pasties

Vegan pasties

The vegetable filling for these pasties is made from a mix of grated and finely chopped vegetables which can include grated carrot, finely chopped sweet potato, butternut squash, potato. Chickpea or plain flour binds the vegetables together as the mixture can get wet during baking and make soggy pastry.

Pasties can be made from square or circles of pastry then sealed before baking.

Add some frozen peas for colour and extra protein and flavour the vegetables with salt, pepper and mixed herbs. 

The pastry is glazed with a little oil and sprinkled with sesame seeds for protein.

For speed you can use a pack of ready made, ready rolled shortcrust pastry which makes 4 small pasties.

Makes 2 pasties

Ingredients

Pastry

140 g plain flour
70g vegetarian fat suitable for vegans
1-2 tablespoons water 
Pinch of salt

Vegetable Filling
Choose a range of vegetables to make up to 120g – grated carrot, finely chopped sweet potato, butternut squash, potato
Small piece finely chopped onion 20g
20 g frozen peas
Pinch mixed herbs
Salt and pepper
1 tsp sesame or flax seeds
Oil for brushing pastry

Method
Preheat the oven to 200 °C/ Gas 6. Line a baking tray with non-stick baking parchment.
Make the pastry by rubbing in the fat into the flour until it looks like breadcrumbs.
Mix with cold water and form into a dough. If time, wrap in clingfilm and chill.
Prepare the filling by mixing the grated and finely chopped vegetables. Mix in salt, pepper and mixed herbs and stir in the chickpea or plain flour
Divide the pastry into 2 pieces and roll out into 15-17 cm squares or 15cm diameter circles. Roll  between 2 pieces of non-stick paper or roll on a floured surface. The non-stick paper can be used to line the baking tray.
Put about 70g of the filling in the centre of each square or circle, damp the edges with water and fold over to seal.
Squeeze the edges together with thumbprints or mark with a fork.
Brush with a little oil to glaze the pastry and sprinkle over the sesame seeds.
Bake 20-25 minutes until golden brown and the vegetables have softened.
Leave to cool slightly before tasting.

Cooking tips

Seasoning tips – Vegetable fillings for pies and pasties need careful seasoning. Try using smoked paprika, curry powder, cumin, coriander and celery salt to add flavour.

Put the vegetable filling into the centre of the pastry to fold.

Adding extra protein
This pastie has a  lower protein content than a meat or cheese pastie. Add protein ingredients to improve the nutritional value by including beans, cooked lentils or chickpeas. Crunchy peanut butter adds flavour, texture and protein to these pasties and tomato ketchup binds the vegetables, adding flavour.

Skills – pastry making, grating and chopping vegetables finely, rolling pastry and sealing.

Classroom issues
Tips on working with large classes in one hour or less practical session.

Buy a selection of vegetables that students can use for fillings.
Use ready made pastry either bought in or made in another session.
Students can work in pairs, one preparing pastry and the other vegetables.
Vegetables need to be very finely chopped/ diced to make sure they cook through in the baking time, so sharp knives are essential.
Several pasties can be cooked in a hot oven at the same time if using 3 oven racks.
Using nonstick parchment paper – this saves flouring the worksurface and cleaning up time. The paper can be used to line the baking tray.

Food waste – roll out the pastry into squares or circles without cutting into shapes to avoid pastry wastage.
Vegetables such as carrots can be scrubbed instead of peeling.

Serving ideas

Add colour to the plate when serving the pasties by adding some coleslaw, tomato salsa or home made chutney.

Protein and Vegan meals

This is the Reference Intake used for energy and nutrients for adults.

You can use the Nutrition Program to test the protein content of your vegan meals and see how to improve the meal.

The Nutrition Program has Reference Intake (RI) values used on food labels to show how a product or meal meets the RI value of 50g of protein a day.

In My Meals the Nutrition Program works out that a meal can supply 30% of Reference Intake needs.

Vegan products can be made to copy or replace traditional food – for example, cheese.

This is the nutritional value of Grated Cheddar Style coconut based cheese alternative – a vegan alternative.

This is the nutrition information for Cheddar Cheese made from milk

What is the difference in protein between the 2 products?

To do

Put this Cheese on toast recipe into the Nutrition Program

1 slice of wholemeal toast, 50g grated Cheddar cheese.

Look at the Nutrition result –

Look at protein content in cheese on toast

Analyse a Vegan type cheese on toast

Look at protein content in Vegan cheese on toast

To do

Compare the nutrition of Cheddar cheese on toast with vegan cheese on toast. Write a sentence about your findings.

Vegan sponge cake

Vegan sponge cake

This sponge is more moist in texture than a sponge made with egg which has structural properties. But the recipe does work and sets to form a soft cake. Vegan margarines work very well with this recipe.

Vegan sponge cake

Ingredients

75 g vegan margarine – Vitalite dairy free
60g caster sugar
1 tbs, 15g honey or golden syrup
175g self raising flour
1 tbs, 15g baking powder
150 ml oat drink or oat milk-type drink

Filling 

Strawberry jam
Icing sugar

Method

Line a square cake tin with baking paper or use two 17 cm sandwich tins. Preheat oven 190C/170C fan.
Beat the margarine, sugar and honey or golden syrup in a bowl until smooth.
Mix the flour and baking powder together.
Stir in 2 tbs of the flour mix into the margarine mix then gently stir in 50ml of the oat drink.
Add a little more of the flour mix then the oat drink and keep going until all the flour and oat drink have been added to make a smooth mixture that drops off the spoon.
Spoon into the cake tin and place in the oven and cook 25-35 mins.
The cake springs back to touch when done, but check if a knife or skewer comes out clean. If not, bake for more time.
Cool in the tin for 5 minutes then take out of the tin and cool on a wire rack.
Cut the cake in half when cool, then spread with jam and whipped cream.

Evaluate a food product for NEA 2

Samosas and cucumber chutney

I’ve made samosas with cucumber chutney – an example from OCR.

Samosa and cucumber chutney evaluation Comments
Good points about food productNice shapes, well cooked, tasty filling
Improvements neededSome samosas split open and baking was uneven.
Sensory words – descriptorsEasy to hold, spicy, golden, tasty and crisp pastry.

Fill in a chart like the one above.

Then decide on the Sensory Tasting words to use – Descriptors

I’ve chosen – easy to hold, spicy, golden, tasty and crisp pastry.

For the best samosa result that I want, I give each descriptor a mark out of 5.

easy to hold5/5
spicy4/5
golden4/5
tasty5/5
crisp pastry5/5

Open the Star Profile in the Nutrition Program to evaluate your results.

Put these marks in the Rating column.

Get 2 or 3 people to taste your samosas and give a mark for each descriptor. Put their name on +Add Taster – the first one is Jenny – that’s me!

My tasters are called Jenny, Ali and Mosha. Enter their marks.

Complete the Evaluations for each Descriptor. Think about the marks the tasters have given.

Export as a jpeg.

You can put this image into your work. The Evaluations on the left show your comments. My samosas need a little more baking and more flavour with some spices.

All done!

This video shows how to make a Star Profile.