Creamy, protein packed pie with juicy veg and flaky pastry...and it's all totally plant based! These tofu and vegetable vegan mini pies are everything you could possible want from a pie.
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.