Veggie pies

Cheesy vegetable pies!

Aprons on? Let‘s Cook!

30 mins
25 mins

You can mix up the vegetables you include in these pies to use up whatever you have in the fridge! Carrots, cabbage, kale, brussel sprouts, leeks…whatever you fancy!

Ingredients

For the pastry

  • 200g spelt flour
  • 100g butter or coconut oil
  • 1 egg (or a flax egg – 1 tbsp flax + 2 tbsp water)

For the filling (but use whatever vegetables you like!)

  • 100g brussel sprouts
  • 1 large leek
  • 2 shallots
  • 40g butter or coconut oil
  • Zest of 1 lemon
  • Small bunch of thyme
  • 300ml cream (or oat cream)
  • 25g nutritional yeast or cheese
  • 1 tbsp cornflour
  • 1/2 tbsp dijon mustard

Equipment

  • Chopping board and knife
  • Food processor or mixing bowl
  • Grater
  • wooden spoon
  • Frying pan
  • Saucepan
  • 12 hole muffin tray
  • Rolling pin
  • 9cm pastry cutter

Allergens

Gluten, egg (optional), dairy (optional)

Directions

1 Preheat the oven to 170c (180c non- fan assisted/gas mark 4)
2 Cut the butter into small squares and pop it in a food procesor with the flour and egg. Blitz until a dough forms (add a tablespoon of water if it is too dry). You can also do this by hand in a mixing bowl but it takes a little longer. Leave to one side
3 Finely chop the shallots, leek and brussel sprouts and fry on a low heat with the butter/coconut oil, stirring regularly until soft (10-15 mins)
4 Grate the lemon zest and add it to the mix with the thyme leaves and a pinch of salt and pepper
5 Make your creamy cheesy sauce by gently heating the cream, nutritional yeast/grated cheese and mustard in a small saucepan. Whisk in the cornflour and allow to thicken
6 Add it to the vegetables and mix well
7 Next, roll out your pastry making sure to sprinkle flour on the surface you are using and the rolling pin
8 Cut out 12 circles about 2-3mm thick with a 9cm cutter and place them in each hole of your muffin tray
9 Fill each pastry case with your creamy vegetable mix and place in the oven for 25 mins until golden
10 Allow to cool before removing from the muffin tray. Store for up to 3 days in the fridge

Fun fact! Brussel sprouts are part of the cruciferous family of vegetables which are some of the best we can eat! They have the highest recorded level of something called ‘glucosinolates’. These are powerful chemicals that help us fight off disease and keep our body in balance

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