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4 Sheets pastry
1 medium potato
1 medium carrot
1 cup chopped pumpkin
1 cup chopped broccoli
1 medium chopped onion
2 plump cloves garlic
1 tin (14 oz/400gm) nut mince or equivalent.
1 tsp onion powder
1 tsp dry vegetable stock
1 tsp dried Italian herbs
Butter or substitute
Peel, chop and boil the potato, carrot and pumpkin. Mash with a little butter and cooking water until
light and fluffy.
Put a little oil in a large heavy based pan
Saute garlic and onion.
Add in the nut mince and stir over low heat until heated through.
Add the onion powder, vegetable stock, Italian herbs and salt.
Add the broccoli and simmer until broccoli has softened slightly - stir frequently.
Add the mashed potato mix and blend through.
Taste test and add more vegetable stock/salt or herbs to the desired flavor.
Cut the pasty to fit into muffin tins.
Place tablespoon of the mixture into each filling it to the top.
Place top pasty on and pinch around to seal.
Brush with a little melted butter and prick the center of each one.
Bake at 425°F
or220°C for 15 minutes
or180°C for a further 15
minutes or until browned
Makes 12 small pies. Alternatively you can make larger pies if you wish.
Serve on a bed of salad leaves with Vegan
NOTE: Italian Herbs: You can use a mix of fresh
herbs - marjoram, basil, rosemary, oregano, parsley and thyme.