Smoked Tofu and Grilled Vegetable Pasties


Smoked Tofu and Grilled Vegetable Pasties


2 ½ cups unbleached all-purpose flour
2 tsp baking powder
¼ tsp salt
1 cup chilled butter or Earth Balance margarine
¾ cup cold milk or plain soy milk
1 egg white (for brushing pastry)

Vegetables and Tofu:
2 packages smoked tofu
3 red peppers
2 ears of corn
1 medium yam
2 red onions
2 Tbsp basil concentrate or finely chopped fresh basil
½ cup olive oil
salt and pepper to taste


Combine dry ingredients and cut butter into mixture with a pastry blender or 2 butter knives. This process will be quicker if you initially cut the butter into smaller pieces.
Process the mixture until butter pieces resemble the size of small peas.
Make a well in the centre with your hand and incorporate milk until the mixture comes together as a complete dough. Try not to over-handle it or knead too much.
Refrigerate for 1–2 hours or until needed.

Veggies and Tofu:
Slice smoked tofu into ½” slabs and set aside.
Quarter red peppers, remove seeds and membrane.
Husk corn and boil for 10 minutes in salted boiling water.
Mix oil with basil, salt and pepper.
Brush corn and red peppers with oil mixture and grill over medium heat until evenly blistered but not burnt.
Cut peppers into ¼” slices and remove corn kernels from the cob.
Dice yam and onions.
Use remaining oil mixture to coat the yams and onions in separate bowls.
Put both mixtures onto a baking pan and roast for 40–50 minutes or until golden.

Putting it all together:
Mix tofu and vegetables together.
Portion pastry into 10 equal pieces and roll into balls with your hands. Roll individual balls into circular shapes dusting your rolling pin and rolling surface with flour as needed to keep from sticking.
Add 3 Tbsp filling into the middle of each one, dab water around the outer edges and bring the 2 sides of pastry together above filling and seal the seam by pressing gently to remove any air bubbles. Flute the top using your thumb and forefingers.
Brush with egg white and bake at 350°F for 30–35 minutes or until lightly browned.

Recipe courtesy of: Erin Bruce and Patrick McInnis, Alligator Pie Catering – Seasonings Cook Book, 2010