A healthy vegan version of a classic party recipe!
- Olive oil for greasing and cooking
- 1 large brown onion, finely chopped
- 250g of mushrooms, finely diced
- 1 tbsp. vegan beef style stock power (can use Massel)
- 2 tsp. paprika
- 2 tsp. garlic powder
- 2 tbsp. plain flour or quick oats
- 2 x 400g tin brown lentils, keep water from tin
- 2 tbsp. vegan Worcester sauce
- 8 sheets of frozen vegan puff pastry
- Olive oil or almond milk for brushing pies (optional)
- 12-cup muffin tin
- Frying pan
- Wooden spoon
- Potato masher
- 10cm and 13cm mugs or small bowls
- Pastry brush
- Preheat oven to 180˚C and grease a 12-cup muffin tin with olive oil
- Pull apart frozen puff pastry
- Sauté onions and mushrooms in olive oil until soft on a medium to high heat
- Add vegan beef stock, paprika, garlic powder and flour, mix with onion and mushroom until combined.
- Keep pan on medium to high heat and add lentils, including water from the tins and Worcester sauce. Stir and allow liquid to thicken and cook off.
- Turn the heat off when mixture is thick and sticky in consistency and allow to cool.
- With a potato masher, roughly press the mixture in order to break down the lentils.
- Lay out pastry, using a 13cm mug or bowl, cut out a round circle and place in a cup of the muffin tin. Repeat until all 12 cups are full.
- Fill pastry cups with lentil mince
- Cut out 12, 10cm circles and place on top of pastry and meat cups. Fold over bottom crust pastry onto top pastry and press together to enclose the party pie.
- Using a knife or fork, poke a few holes in top in order to let steam evaporate while cooking.
- Brush pies with olive oil or almond butter and cook for 25- 35 minutes until golden and pastry is cooked through.
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