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
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Sarah | Boo Roo and Tigger Too says
Oh my, these look and sound delicious. You can't beat a good pie, so I'll have to give these a go
Emily Leary says
Thanks so much. Let me know when you do!
Kat (The Baking Explorer) says
They look amazing and sound so delicious! A great way to use tofu too.
Emily Leary says
Thanks so much!
Abbi says
What a great idea for meatless mondays! Thanks for sharing this, I really needed some veggie inspo!
Emily Leary says
Thanks, Abbi!
Nichola - Globalmouse says
Oh my goodness these look absolutely amazing. I am crazy about tofu so they're right up my street, I will be giving these a go!
Emily Leary says
Thank you! These gorgeous little pies are SO tasty! Enjoy :)
Lynne Harper says
These look absolutely yum Emily. Great for work lunches as well especially with winter coming up
Emily Leary says
Thank you! These pies are delicious! I hope that you enjoy them if you give them a try!
Katrina says
How delicious do these look! And my fussy eater son loves things in mini size so would love to try these soon
Emily Leary says
Thank you! I hope your son enjoys these delicious little pies as much as we do in our house!
Mary Louise says
Really great recipe Emily, I am always looking for meat-free alternatives.
And the printable is a huge bonus!
Emily Leary says
Thank you! These tasty little pies are an absolute hit in our house! I hope that you enjoy them too if you give this recipe a go!
Mary says
wow what an amazing recipe. I love to eat meat-free meals a few times per week and will definitely be trying these pies. Thank you for the printable!
Emily Leary says
Thank you! The family absolutely love these mini pies! I hope that you enjoy them too - let me know!
Laura says
Oh I'm not vegan or veggie but these look really yummy, do you think the pastry would work with gluten free flour?
Emily Leary says
The recipe uses a ready roll pastry, so you could use a ready roll GF pastry in its place, yes.
Bella and Dawn at Dear Mummy Blog says
We've never tried Tofu before and now is the time to try it out! These look delicious!
Emily Leary says
I really like it! I recommend buying Tofoo because it's extra firm and more flavourful than other brands I've tried.