Fill up a thawed puff pastry sheets (many are accidentally vegan), seal and bake! Put about 1/3 cup of filling in the center of each square and fold it over using a little water to stick the pastry together at the edges. Melted vegan butter creates the perfect crispy golden top for this pie. Mix everything together, then dump into the pie shell. That aside, the pie was a great hit with my vegan friend, and I would make it again. It looks really fancy, yet the recipe is super simple. Place the lid on top and cook for 8 minutes. Unroll the sheet of puff pastry on top of the sugar and use a rolling pin to make it a bit longer and wider in length ; Spread the mincemeat on top, leaving a 2cm border all the way around; Fold over one of the longest edges by an inch, then roll it up tightly … Puff Pastry — a dough that turns into a flaky, buttery bread when cooked — is not always vegan. Is store-bought puff pastry vegan? Add a little dairy free cheese to the top if you like as well. Sweet potato sounds like a great addition! Who needs an egg wash? Thanks so much for sharing Haidee! It’s SO easy, but it looks like you spent so much time and effort on it that your friends and family will be so appreciative. A roasted vegetable pie, made extra easy with (vegan) puff pastry is a great holiday main dish! Peel and deseed the butternut squash and cut the flesh into bite-size chunks. It’s ideal for your filling to be nice and thick, so let as much water as possible cook off before you add the cashew cheese. How about: Vegan ‘Chicken’ Pie – substitute the lentils for your favourite vegan chicken substitute, (add it at the same time as the broccoli). Thank you ❤️, Really simple and great tasting even for the non-vegans in the family. We tried it with just brushing on soy milk and it didn’t work nearly so well so I highly recommend vegan butter. ★☆ *This recipe was first published in December 2017. Simmer until the mixture is thickened (about 10 minutes). 1 pack of vegan puff pastry sheets. These easy vegan puff pastry pies are perfect for picnics, lunchboxes and buffets. Brush the pie with vegetable oil then bake for 30-40 minutes or until the pastry is golden brown. 1 roll vegan puff pastry Method Add the olive oil to a large saucepan on medium heat. *Mushrooms: We used button mushrooms but cremini (portobellini/baby bellas) would also be great! Will make this again. An equivalent would be around 3 medium or 2 large. So it’s best to eat as much of it on the day it’s made as you can. Pie crust. Brush the top of each pie with soya milk and bake on the middle shelf of the preheated oven for about 25 minutes until the pastry is golden brown and crisp. When your pie is all nice and cooked, let it cool for 10 minutes before dishing up. It’s not ideal for freezing. Make 3 incisions in the top of the pastry to allow the steam to escape and use any excess pastry to decorate the top. Zucchinis – we used 8 small zucchinis, which is equivalent to around 3 medium zucchinis or 2 large. I ommited the nooch and added lots of pepper and substituted the green veggies with spinach. I loved this recipe. I made a guess and used 1 medium zucchini, but suspect it may have been better with more. The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. Puff pastry – we took the easy option in using puff pastry for this pie and it worked so well! Glad you still enjoyed the pot pie even if it was a little short in zucchinis! Easy. Remove from the heat and leave until cold. If you can’t get hold of it then just leave it out. Please do us a favor and rate the recipe as well as this really helps us! Add the mushrooms, herbs, salt and pepper and stir for a minute. Super easy vegan pot pie with a gorgeous golden brown crust. Thanks Julie! Be sure to leave a comment and rating below! I would love to share this with my vegan brother! In fact, puff pastry is traditionally made with butter (hence the usual buttery flavor of puff pastries) and usually made with egg. Then you assemble it and serve – to loud applause, of course! But thank you for the feedback, we have updated the recipe with more info. It’s a keeper! Had a lemony and pepper taste. And more exciting!So we decided on a simple vegetable mix sautéed on the stove top and then mixed up with a cashew cheese sauce. Hi Chris, we do have a photo of the zucchini, which does give an indication. Make ahead option: You can definitely make the filling in advance and store it in the fridge for up to 48 hours. You will find full instructions and measurements in the recipe card at the bottom of the post. Each serving provides 279 kcal, 7g protein, 26g carbohydrate (of which 4g sugars), 15g fat (of which 6.5g saturates), 5g fibre and 0.5g salt. When you’re ready you can then assemble and bake the pie as usual. Add the chickpeas, roasted butternut squash and vegetable stock, mix well, lower the heat and cook for 10 minutes until about half of the stock has been absorbed. Not us that’s for sure. This easy pot pie recipe combines sautéed veg and a rich cashew cheese sauce. Finish off with the grated cheese. 1/2 sheet Puff Pastry Defrosted 30-40 minutes. Comment document.getElementById("comment").setAttribute( "id", "aa5838e4b049e7cc45505b89ec6dbe80" );document.getElementById("c329ff7ea2").setAttribute( "id", "comment" ); Hi I’m Alison Andrews! Add the shredded kale and continue to cook until the kale has wilted. However, leftovers are still good the next day eaten cold from the fridge, though the pastry doesn’t retain its crispiness overnight. Your feedback is really appreciated! Press the edges together to seal and arrange the pies on parchment lined baking sheets. A hearty and delicious pie – basically a stew with a pastry hat – that is fairly quick and easy to make because it uses ready-made puff pastry sheets and the pastry is baked in the oven while the filling cooks on the stove. My wife thought it was special also. If you can’t get hold of it then just leave it out. *Puff pastry: We took the easy option in using puff pastry for this pie and it worked so well! Add the garlic, crushed dried chilli, cumin seeds and harissa and cook for a further minute. This vegan puff pastry recipe is perfect for making that satisfyingly flaky treat in much less time. Mushrooms – we used button mushrooms but cremini (portobellini/baby bellas) would also be great! That is wonderful! ; Purple Sprouting Broccoli – use this instead of Tenderstem for a perfectly purple pie. You can also cook the filling and freeze in an airtight container. My non-vegan boyfriend loved it aswell. A little oil; A little soya or other plant milk to brush the top of the pastry Each serving provides 279 kcal, 7g protein, 26g carbohydrate (of which 4g sugars), 15g fat … Any brand will do or a dairy-free margarine. ★☆ If you don’t have a high powered blender, then add the cashews to a bowl, pour over boiling water from the kettle and let them soak for 15 minutes to soften before blending. Thanks again for being a culinary genius! Any brand will do or a dairy-free margarine. Meanwhile, in a small saucepan, melt the dairy-free butter on medium heat. It must be puff pastry though and not phyllo pastry. Prepare a rich Steak and Gravy Pie or a vegetarian alternative to the classic Mince Pie with our delicious Quorn Mince. They are just small zucchinis, we accidentally used the word ‘baby’ since they are called ‘baby marrows’ in our part of the world! . And that’s topped with a flaky golden brown pie crust. Even my picky daughter thought it was pretty delicious. 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