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 Recipe
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
Are you tempted to try these creamy tofu and vegetable vegan mini pies at home?
Pin these creamy tofu and vegetable pies for later
If you loved this recipe, why not try this vegan and gluten free red lentil penne alla puttanesca?
More gorgeous vegan recipes to try
Have you got my book?
'This is a great kids cookery book. Emily is a star' - Simon Rimmer
'The book I'd like to force into any mother's kitchen' - Prue Leith
"A fab book with a plan." - Jane Devonshire, 2016 Masterchef UK winner
'Emily has managed to combine her mummy knowledge and passion for food to make a truly helpful and brilliant cookbook' - Priya Tew, RD, BSc (Hons), Msc
Get Your Kids to Eat Anything is an achievable 'how to' for parents in the battle to overcome picky eating and 'make new the norm'. Emily Leary's unique 5-phase programme looks at the issue of 'fussy eating' in a holistic way that links imagination with food, and which situates parents alongside - not in opposition to - their children.
Angela Ricardo Bethea says
This looks yummy. I don't eat tofu but I guess I can eat this! Will try this recipe for sure. Maybe on weekend? Yay!
Emily Leary says
Thanks! Let me know how it goes :)
The London Mum says
Those pies and delicious. The crust is so perfectly brown and the filling looks so creamy!
Emily Leary says
Thank you! I hope you give them a try - we love them in our house!
Yeah Lifestyle says
Mmm these look incredible! I love that the pastry looks so delicious and flaky and that filling looks ever so tasty!
Emily Leary says
Thank you! The pastry is delicious and the filling is SO yummy! I hope you give this recipe a try!
Helen @ Fuss Free Flavours says
I can confirm that these were delicious and appealing to this omnivore. Perfect hot or cold for picnics and packed lunches.
Emily Leary says
Great! I'm so glad that you enjoyed them!
Joanna says
Your mini pies look perfect, I wish I could be so good with pastry myself. When I use it I always end up making a mess, haha. The filling of the pies sounds very yummy as well and so easy to make! I didn't know that you could make a thick sauce with almond milk.
Emily Leary says
Thanks! Yes, unsweetened almond milk is great to cook with - it's surprisingly stable.
Kara says
These are very cute and I bet they taste delicious - perfect for lunch boxes
Emily Leary says
Yes! Thanks so much.
Melanie says
Love these, im a vegetarian so perfect for me. Ideal for a party buffet or with a salad for a light lunch x
Emily Leary says
Thank you! I'm sure that you won't be disappointed - these mini pies are really delicious! Enjoy :)
Danielle says
These look lovely and creamy. Perfect for a vegan Sunday roast!
Emily Leary says
Thanks! These creamy tofu and vegetable mini pies are SO tasty - I hope you give them a try!
Kelly says
Thank you so much for doing a vegan recipe. It looks so delicious and I WILL be making it!
Emily Leary says
You're so welcome. There are quite a few vegan recipes on here - check the recipe index if you'd like to see more :) x
Jon says
Wow! This looks amazing. Going to give this a whirl next weekend I think!
Emily Leary says
Awesome! Please let me know how you get on.