Creamy tofu and vegetable vegan mini pies

Name: Creamy tofu and vegetable vegan mini pies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 10 pies
Ingredients: 1 tbsp olive oil; 2 cloves garlic (minced); 280 g extra firm tofu (cubed); 150 g frozen mixed vegetables (the chopped kind); 2 tbsp plain flour; 1/4 tsp mustard; 400 ml unsweetened almond milk; salt and pepper to taste; 2 320g packets of ready rolled puff pastry; 1 tbsp unsweetened almond milk

Published on 6 August, 2018
Last Updated on 29 August, 2018 by Emily Leary 66 Comments

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Creamy, protein packed pie with juicy veg and flaky pastry…and it’s all totally plant based! These creamy tofu and vegetable vegan mini pies are everything you could possible want from a pie. Just check out that crust!

Make them for lunch and enjoy as part of a meal, or chill and take them on next picnic. So many delicious possibilities and perfect for kids who fancy something a little different.

I created them as part of a new series of food on the go I’m releasing in collaboration with my talented friend, Helen from Fuss Free Flavours, along with these olive and sun-dried tomato filo parcels.

Here’s how to make these creamy tofu and vegetable vegan mini pies.

Ingredients

For the filling

1 tbsp olive oil
2 cloves garlic, minced
280g (9.87oz) extra firm tofu, cubed
150g (5.29oz) frozen mixed vegetables (the chopped kind)
2 tbsp plain flour
1/4 tsp mustard
400ml (13.52floz) unsweetened almond milk
salt and pepper to taste

To make the pies

2 x 320g (11.28oz) packets of ready rolled puff pastry
1 tbsp unsweetened almond milk

Instructions

Preheat the oven to 200°C/400°F (180°C fan). Warm the oil and garlic in a large pan over a medium heat until it just starts to sizzle. Add the tofu and fry for around five minutes until gently golden.

Add the frozen vegetables and fry for another couple of minutes until defrosted.

Stir in the flour.

Then add the almond milk.

Stir over the heat for 5 minutes until it begins to thicken to a sauce. Season to taste, then leave to cool completely.

Unroll your puff pastry sheets and use a rolling pin to make them a couple of centimetres bigger. Next, use a 9cm (3.5in) cookie cutter to give 10 rounds from each sheet (20 in all).

Press ten of the rounds into the base of muffin tray (or two), ensuring the edges of the pastry reach the rim.

Fill the pies evenly with the filling, leaving a half a centimetre or so spare around the edge, but piling a little higher in the middle.

Dab a little milk around the edges, this will help the tops to stay in place, then press the remaining rounds on top. Start by pressing around the edges, then pinch around the edges to seal.

If you find the pastry has become sticky, dab your fingers in a little flour and you’ll find it’s easier to work with.

Brush the tops with milk.

Poke a hole in the top of each pie with a small knife or chopstick.

Bake for 25-30 minutes until golden brown and bubbling.

Allow to cool for a few minutes in the tin, then carefully lift out and serve.

These wonderful little vegan pies are perfect hot or cold.

If you’d like to print this creamy tofu and vegetable vegan mini pies recipe to try later, just click PRINT on the recipe card below.