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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Nichola - Globalmouse says
Oh gosh these look amazing and really easy. I love that you've used almond milk which I love. Will definitely be giving these a try.
Emily Leary says
Thank you! We all really love these pies in my house! Let me know how it goes!
Danielle says
These looks like delicious little pies. Perfect for a hearty Sunday roast.
Emily Leary says
Thank you! That's a great idea.
Mellissa Williams says
What delicious looking pies! Whilst not vegetarian or vegan myself, I have always found it hard to find decent pies with no meat so will have to give these a try!
Emily Leary says
Excellent - yes, it's always good to have variety!
Kara says
Not a fan of Tofu but guessing I can swap that out with chicken or similar
Emily Leary says
Yep, or quorn!
Melanie williams says
These look super yummy pies.. Makes for ideal party food too :) x
Emily Leary says
Thank you! Yes, they're a great size for parties.
Rhian Westbury says
I love making my own pies but I've never thought about putting tofu in them before, this looks so tasty x
Emily Leary says
Yes it's well worth a try - it's so tasty!
Kate - Gluten Free Alchemist says
Gorgeous looking pies. That pastry is so flaky and the filling so luscious x
Emily Leary says
Thanks so much, Kate!
Laura Dove says
Oh they look delicious! We have friends coming over for dinner next week who are both vegan, I will give these a try and impress them with my cooking skills - fingers crossed, haha!
Emily Leary says
Oh fab! Thank sounds like a great idea.
Bella and Dawn at Dear Mummy Blog says
These mini pies would be perfect for us to take away on a picnic! Perfect for kids as well as adults!
Emily Leary says
They would indeed! Thank you!
WhatLauraLoves says
Oh YUM!! I love that these are vegan as I can't eat dairy. I haven't had a pie since I had to cut it out so this will be amazing for me to make at home. 5 out of 5 stars from me! xxx
Emily Leary says
Oh yay! I hope you get a chance to make them!