"Mince" Pies


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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 then350°F 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 Mayonaise

NOTE: Italian Herbs: You can use a mix of fresh herbs - marjoram, basil, rosemary, oregano, parsley and thyme.

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