Vegetarian Savoury mince Pies

Vegetarian savoury mince pie
Vegetarian savoury mince pie

Some days meat free Mondays just needs to be simple and uncomplicated. For days like this i always have a roll of gluten free puff pastry ready in my freezer, ready to be transformed into something delicious!

This week there was actually very little cooking involved, I had a portion of already cooked spicy vegetarian mince in the freezer. A quick defrost of the pastry and mince and I had a batch of really delicious effortless savoury mince pies ready for the oven. The recipe for the mince couldn’t be simpler but if you’d like to steer away from soya than finely diced mushrooms or lentils would be great substitutes also.

Let’s get cooking…

Start by frying the onions in oil until soft. Add in turmeric, Kashmiri chilli powder and curry powder and fry for a few seconds then add ginger and garlic paste and fry until fragrant. Add in tomatoes and cook for 5 minutes, the oil should look like it is bubbling to the top, mash the tomatoes so that it forms a paste like consistency and stir in the mince with the garam masala and salt.

Allow to saute for 5-10 minutes then add in ½ cup water and handful of peas. Simmer on low-medium heat until almost all the water has dried up. Garnish with coriander and allow to cool.

Once the filling has cooled or been fully defrosted if it was already prepared, you can roll out the puff pastry and cut it into 12 equal rectangles.

Place about 1 tablespoon of the filling into the centre of each rectangle then fold the short edge over and crimp with a fork to seal. Bake at 180 until golden, approximately 30 minutes. Enjoy with a side of chillli sauce to dip into.


Vegetarian savoury mince pies

  • Servings: 4
  • Difficulty: Easy
  • Print

Ingredients

• 1 portion of plant based mince
• ½ onion, finely sliced
• 1 small tomato, pureed
• 1 tsp ginger and garlic past, or you can crush ginger and garlic separately
• ½ tsp garam masala
• ¼ tsp turmeric
• ½ tsp Kashmiri chilli powder
• 2 tsp curry powder, depends on heat preference
• 2 tbsp oil, coconut or vegetable oil
• Salt to taste
• 1 tsp coriander, chopped
• Handful of frozen peas
• 1 sheet puff pastry

Directions

  1. Fry onion in oil until soft
  2. Add in turmeric, Kashmiri chilli powder and curry powder and fry for a few seconds then add ginger and garlic paste and fry until fragrant
  3. Add in tomatoes and cook for 5 minutes, the oil should look like it bubbling to the top
  4. Add in mince salt and garam masala and stir thoroughly
  5. Allow to saute for 5-10 minutes then add in ½ cup water and peas.
  6. Simmer on low-medium heat until water has evaporates.
  7. Garnish with coriander, allow to cool
  8. Once the filling has cooled or been fully defrosted if it was already prepared, you can roll out the puff pastry and cut it into 12 equal rectangles.
  9. Place about 1 tablespoon of the filling into the centre of each rectangle then fold the short edge over and crimp with a fork to seal. Bake at 180 until golden, approximately 30 minutes. Enjoy with a side of chillli sauce to dip into.

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