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
  • 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.



You can use any vegetables you like as the filling (peas, chard, leeks, spinach, etc.).