Oogie Boogie Halloween Pasty

1. Fold the puff pastry in half and cut out shapes, then roll it a little thinner

2. Cook the meat-free mince with water, tomato puree, vegetable stock cube, garlic puree, sweet smoked paprika, black pepper, and sweetener until done, then allow it to cool

3. Brush the bottom pastry with beaten egg and fill with the cooled mixture, leaving plenty of room around the edges

4. Overlay the top pastry, press around the edges with a fork, and cut eyes and mouth shapes with a sharp knife

5. Brush the top with beaten egg and bake at 190°C until golden and crisp

Tips

1. Serve with chilli and garlic sauce for a variation