So we all know it’s summer (or is it?). That means I’ve been going a bit crazy over the cheap produce and buying way too many veges for one person to eat. So I’ve been improvising dishes and using up my ingredients to stop anything from going to waste. One of those dishes were these little pies. My vegan creations are usually ones that only my Insinkerator would love but I’ve had a good run the last couple times and made some super easy, delicious and nutritious treats which I though were worth sharing!
This recipe makes 6 baby pies.
- 1 bunch asparagus finely chopped
- 1/2 block firm tofu mashed
- Approx 200g artichoke hearts chopped (I like the ones from New World deli)
- 5 Tbs Soy sauce
- Salt and pepper
- vegan puff pastry
- Olivani for greasing ramekins
preheat your oven at 180°C
Place the asparagus, tofu and artichoke hearts in a mixing bowl. Add the soy sauce and mix to combine all the ingredients. Taste the filling and add a little salt and pepper to your liking.
Grease 6 ramekins (or a muffin tray should do the job) and carefully lace with puff pastry sheet, cutting off the excess from the top.
Fill ramekins with pie filling, distributing it evenly between the 6 pies.
Lay some more puff pastry on top to cover the pies, once again cutting off the excess and poke some wee holes on the top so the air can escape.
Bake for approximately 20-25 minutes or until the pastry starts to golden.