The second lot of pies I made the other week. I can’t decide whether I like these or the mushroom ones (previous post) better! These ones have a really nice creaminess to them and I love the crunchy sesame seeds on top.
I made the mushroom pie as a single large pie and these as small pies, just to demonstrate the different ways you can cook them – but feel free to do whatever you like with your pastry and filling. You will need to use more pastry if making small pies though.
Approximate cost to buy everything: $18
Will make: About 12 small pies, or one large pie (serves 4-6)
Time taken: 1 hour from start to finish
The protein, iron and calcium I’m not getting from meat? A little of each.
2 30cm x 30cm sheets vegan puff pastry, rolled out about 3mm thick (recipe 30 April)
2 30cm x 30cm sheets vegan shortcrust pastry, rolled out about 3mm thick (recipe 2 Feb)
Sesame seeds, to sprinkle on top
3 cloves garlic, diced
1 onion, diced
1 large potato, peeled and diced
1 carrot, peeled and diced
1/2 cup peas
1 tbsp chopped fresh sage leaves
500ml vegetable stock
1 tbsp Dijon mustard
3 tbsp plant milk (I used soy)
2 heaped tbsp plain flour
Salt and plenty of pepper, to taste
Add any other vegetables you like.
Preheat oven to 180*C.
Grease a 12-tin cupcake or muffin tray. Cut shortcrust pastry into 10cm rounds and lay inside. Pat down and trim edges then prick base with a fork. Fill with baking paper and baking beans or rice, then bake in the oven for 15 minutes or until pastry is nearly cooked.
In the meantime, in a saucepan, drizzle a little cooking oil and heat over medium-high heat. Add onion and saute until softened, then add potato, carrot and garlic and continue to fry (with any other vegetables you like) until vegetables are softened and garlic is aromatic.
Add vegetable stock and sage. Boil until vegetables are cooked – about 10 minutes – add some extra boiling water if the stock evaporates too much. You want to keep the liquid level about the same.
Take pastry cases out of oven, remove baking paper and baking beans, and return to the oven for an extra 5 minutes until golden. Remove from oven and leave to cool slightly.
Once vegetables are tender, remove vegetable filling from heat. Add flour and stir briskly to get any lumps out. Once thickened into a nice gravy, add soy milk and dijon mustard and stir through. Pour filling into tart case. Top with 10cm rounds of puff pastry and tuck edges into the cooked shortcrust pastry to seal. Sprinkle with sesame seeds.
Place pies in the oven and cook for 25 minutes or until nicely puffed and golden.
Serve hot with vegetables, mash and tomato sauce.