I’ve never really been into pies until I moved to Australia. In europe, they just don’t seem to be as big a thing as they are here. When I was an omnivore, I liked stopping at any old fuel station and getting me a beef and mushroom pie. Yum! Only the contents of those pies were sketchy at best and I could never tell apart the beef from the mushroom. Needless to say, I stopped eating pies and even thinking about them after my transition to vegetarianism.
I am an extremely huge fan of puff pastry though, and after having so much in the freezer, I decided to do something about it. Make my first completely vegan pie. So here it goes: If you prefer watching videos, you can see that here.
Any vegetables you feel like. Seriously, it does not matter.
For the pie depicted below I used :
- Green Beans
- Cherry tomatoes
Cooked on the pan in that order.
Now : To add a little bit of seasoning I did as follows :
For flavour add some :
- Chilli Powder
- Paprika Powder
- Cinnamon Powder
- Coconut Oil
Once your vegetables are adequately cooked. This goes down to your personal preference, but I like them done as if for a stir fry. You may begin the pie building.
I am sure experienced pie builders will roll their eyes at me, but this is how I did it.
Step 1. One layer of puff pastry on the bottom of the pie pan.
Step 2. Fill the pie pan with the delicious looking vegetables
Step 3. Cover it with a second sheet of puff pastry and stick together the edges with a fork like the pros do it.
Step 4. Do not forget to have preheated your oven earlier to 200degrees, as I always do, and leave the pie in the oven for 20 minutes or until the puff pastry looks nice and crispy.
Step 5: Cut up your pie and scrape the puff pastry off the bottom of the pie pan because you have no idea how to not make it stick, but It really does not matter, because the pie is magical.