Creamy, protein-packed pies 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 possibly 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
- 280 g (10 oz) extra firm tofu cubed
- 150 g (1 cup) frozen mixed vegetables the chopped kind
- 2 tbsp plain white flour (all purpose flour)
- ¼ tsp mustard
- 400 ml (1½ cup + 3 tbsp) unsweetened plant milk
- salt and black pepper to taste
To make the pies
- 640g (24 oz) ready rolled puff pastry 2 x 320g packets
- 1 tbsp unsweetened plant milk
Equipment
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.
Creamy Tofu and Vegetable Vegan Mini Pies
Ingredients
For the filling
- 1 tbsp olive oil
- 2 cloves garlic minced
- 280 g (10 oz) extra firm tofu cubed
- 150 g (1 cup) frozen mixed vegetables the chopped kind
- 2 tbsp plain white flour (all purpose flour)
- ¼ tsp mustard
- 400 ml (1½ cup + 3 tbsp) unsweetened plant milk
- salt and black pepper to taste
To make the pies
- 640g (24 oz) ready rolled puff pastry 2 x 320g packets
- 1 tbsp unsweetened plant 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 5 of 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.
Video
Nutrition
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If you loved this recipe, why not try this vegan and gluten free red lentil penne alla puttanesca?
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Linda says
Can i use shortcrust instead as that's all I have today?
Emily Leary says
Yes it'll work fine it just, of course, won't puff up the same way.
Courtney says
How long would these store for in the freezer and how would I then heat them up?
Emily Leary says
Yes, they will. You could freeze before baking, or freeze them once baked and cooled. If freezing before baking, double wrap the whole muffin tray and place in the freezer. If freezing after baking, allow them to cool completely, then freeze in a sealed container. Defrost in the fridge overnight then oven bake, or oven heat from frozen. Ensure they're piping hot all the way through. Don't reheat more than once.
Jemma says
These look so yummy I I love the idea of the tofu filling over meat.
Emily Leary says
Thank you - it's great to have variety!
Fritha Quinn says
I am defo trying these! I had never thought to put tofu in a pie! I have no idea why I just could picture how it would cook in a pie but these look delicious! x
Emily Leary says
Oh, I'm so pleased you like them. Let me know when you get a chance to make them!
Yaya says
I love food on the go as we are always seemingly on the go, lol. This is perfect to take with you on a picnic or even just as something for the kids to munch on in the car.
Emily Leary says
Yes, they're great hot and cold, so fab for travelling.