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Wednesday, November 2, 2011

Creamy vegetable pies

With vegan puff pastry... anything is possible!
These were simple, yet tasty!
For 6 muffin sized pies, you will need:
3 sheets of frozen puff pastry

2 cups of soy milk
1 cup of diced frozen vegetables
1/2 onion, diced
1/2 cup of finely diced broccoli
1 clove of garlic
1 cup of fresh spinach leaves, finely chopped
4 tablespoons of vegan butter
4 tablespoons of plain flour
1 teaspoon of mustard
3 tablespoons of nutritional yeast
salt and pepper to taste (IMPORTANT)
teaspoon of dried mixed herbs

Preheat oven to 200C

To make sauce: melt butter in a pan over medium heat
whisk in flour to form a roux
whisk in soy milk, nutritional yeast, mustard, herbs, salt and pepper and set to the side.

In a pan, fry onion, garlic and broccoli until soft, combine spinach until wilted, add this along with the diced frozen vegetables to the sauce mixture - this will be your filling.
If you would prefer it runnier, add more soy milk.

Pastry shells:
Slice each sheet of thawed puff pastry into square quarters
Place 6 of these squares neatly into a muffin tray to create the bottom of your pie shell (make sure you have greased tray extremely well!) Gently push the center of the pastry into the muffin tray.
With the remaining 6 squares, find a circular object which will fit just inside the square to create the lid of your pie (should be about a cm wider than the muffin cavity) I found a large nesquik tin was PERFECT. Use this as a template to cut out 6 circular pieces of puff pastry.

Place cooled filling inside uncooked puff pastry shell and neatly place lid on top
use a fork to push the lid and base together firmly, and brush with soy milk - top with sesame seeds (optional)

Place in oven for 20-30 minutes or until golden brown.


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