Vegan hand pies
Ingredients (serves 2)
- 6 small round pie vegan dough pastries
- 30 g textured soybean
- 60 g onion
- 60 g mushrooms
- 60 g carrot
- 80 g tomato sauce
- Sultanas
- Oregano
- Virgin extra olive oil
- Pepper
- Water
Method
- 1. Hydrate the textured soybean by doubling their volume in water for ten to fifteen minutes. Drain and set aside.
- 2. Peel and chop the carrot and onion.
- 3. Sauté them in a frying pan with a dash of olive oil until cooked.
- 4. Wash and chop the mushrooms. Add to the frying pan and let them cook at low heat until the water has evaporated.
- 5. Add the drained soybean and tomato sauce. Stir, cook for another minute, and add the sultanas and a pinch of oregano and pepper. Reserve.
- 6. Put the dough rounds on a plate. Place a spoonful of the filling in the centre, wet the border and fold the discs in half. Seal the pie, crimping the edges with the tips of your fingers.
- 7. Put the pies on a tray lined with baking paper and bake at 180°C for ten to twelve minutes
- 8. Let pies cool down before serving.
