Carrot & Corriander Parcels
Those little puff pastries are on of my first plant based recipes that have become one of our family favourites and I have made them on quite a few occasions already. They are beautifully simple and a real light take on traditional comfort food pastries. You only need a few ingredioents and 30 minutes of your time to get them ready for the oven. Carrot and coriander is one of my favourite savoury flavour combinations and when wrapped up in a delicate flaky puff pastry is just so satisfying.
I have developed this simple recipe last autumn. It's been over a year a d a half now that I have really shifted towards plant based foods and have worked really hard on adapting our family meals to reduce the use of animal products and meat ; moving towards even more vegetables, grains, pulses, tofu, plant protein, fish and seafood. We have reduced and than pretty much stopped using diary altogether at the same time as I felt we do not need it in our diet. (plus I have also found it affect the state of my skin which have improved after I have dropped milk). For me the transitioning process felt really natural; I have made sure to include my children in the meal prep activities and we have had a lot of conversations what is good for you and what is not necessary in your diet. When I was in my teens I have gone through an 18 months period of time when I was vegetarian as I felt that eating animals is unnecessary and I felt awful knowing they are being farmed just to be eaten at some point. The diet however wasn't really managed properly and I have started to lack vital nutrients and my health started to deteriorate so I was advised by a doctor to introduce small quantities of meat protein to get better. The way we look at food and nutrition has changed so so much over the last two decades and the knowledge is just as easily accessible as the plant based meal options so the transition has proven a lot smoother for me this time. Another factor is that myself and my partner get to choose how we nourish our family whereas in my teen year despite the efforts to cook for myself I was hugely relying on my family animal products based food and education on nutrients. For my husband on another hand it was and is still proving to be difficult to adjust at times. He enjoys my vegetarian and vegan meals and is happy to tag along the ready food but making plant based meals from scratch is a completely other story.
And this is how this recipe 'happened' : I was literally trying to leave him with something ready made, familiar looking and easy to grab on the go either hot or cold. And it worked.
They have done very well with my children too so I am really happy to introduce you to my simple and simply delicious Carrot and Coriander Parcels.
Carrot And Coriander Pastry Parcels
Yield : 12 Pastries
Prep time: 30min
Cook Time: 20min
Sweet Coconut Diaries
♡ 7 large carrots
♡ bunch of fresh coriander
♡ 1 red onion
♡ 1 leek
♡ 1/2 tsp sumac
♡ salt and pepper to taste
♡ 4 tbsp avocado oil
♡ 1/2 vegetable stock cube *
♡ 2 ready rolled puff pastry sheets
♡ few table spoons of plant milk or a bit more of avocado oil for brushing
* I use vegetable stock pots as they are the most flavourful and they dissolve well without almost any liquid
Preheat the oven to 200C fan assisted as the pastries will bake better on the fan assisted mode.
Clean the carrots of any soil and dirt, grate them and keep aside.
Chop the onion, leek and coriander. Use the coriander leaves and the stems too as they will add to the flavour.
On a non stick pan heat up 1 tbsp of the oil and sauté the onions and leeks for couple of minutes till softened. Add the carrots, sumac and stock pot and the remaining oil and keep cooking till the carrots soften a bit and it all incorporates into even mixture. Add the coriander, season to taste, take of the heat and cool completely.
Roll out the pastry sheets and leave them on the paper. Cut out 12 circles around 12cm in diameter.
To form each pastry parcel place the pastry round on your open plam and add 3-4 teaspoons of the filling right in the middle, fold the edges of the pastry so they close into a half moon parcel and than squeeze the edges tight so the filling stays inside. Repeat with all the remaining parcels.
Place the ready parcels on a non stick baking sheet or one covered with baking paper.
Brush them with a thin coating of any plant milk or avocado oil before placing them in the oven.
Bake for 20min or till crisp and golden. Remove from the oven and move to a cooling rack.
They taste best served immediately but are also great at room temperature. If you are planning to save some and reheat the next day make sure to bake them at least 5 minutes shorter.
I hope you will enjoy them as much as we all did ! Please remember to share your comments and thoughts if you decide to try any of my recipes.