Cauliflower & lentil pies
Pies are one of my favorite foods in the world, so you will probably see a lot of pie recipes throughout The Lush Scoop. Pies can be sweet, savory and somewhere in-between - which is probably why i like them so much. I usually always forget to write down the recipes I come up with, but lately I've been trying to file all of my favorites to share with you all.
These ones are mini pies which i make using muffin tins, if you don't have the time to make 12 mini pies - you can just use the recipe to fill a regular size pie tin. They are gluten free, in this recipe I use chickpea flour (aka BESAN flour) which you can find at health food stores, or make quite easily using dried chickpeas (you will need a reasonably good food processor for this).
- 1 cup chickpea flour (BESAN FLOUR)
- 1/4 cup vegan butter (At room temp) + extra to line tray
- Dash of salt
- Water as needed (I used approx 1/4 cup)
Mix (with a spatula, or your clean hands) flour with butter, salt and add a drizzle of water until it is well combined into a doughy texture | When the dough is formed, pull it apart into 12 chunks the same size, roll them into balls and place them on a plate in the fridge until needed | When the filling is nearly ready, pull the pastry out, roll the balls into approx 1cm thick circles with a rolling pin & preheat the oven to 180c | Butter the muffin tray and carefully press the pastry pieces into the tin. Stab the bottoms of the pastry (carefully) once or twice with a fork. | Cook the empty pastry cases for 5-8 minutes until starting to crisp up a little bit. Pull them out & wait for the filling.
- 1/2 head cauliflower
- 1 can lentils, drained & rinsed
- 1 tbs nutritional yeast
- 1 small brown onion
- 2 garlic cloves
- A few sprigs of thyme
- 1/4 cup veg stock
- 1/4 cup soy milk
- 2 tsp tobasco
- Rind & juice of 1/2 a lemon
- Salt & Pepper
Chop your garlic and onions finely, and chop the head of your cauliflower florets into small chunks (discard stalks, or keep them for something else, like home made stock!) | Heat some butter in a frypan and add your onions & garlic. Stir for a minute or two and then add your chopped cauliflower. Stir for another minute - then add your stock, thyme, S&P and let simmer for a few minutes | Add your yeast flakes, lemon rind & juice and stir until combined. Turn the heat off and stir in your soy milk & tobasco. | When the pastry cases are ready, fill each case with 1-2 tablespoons of the mixture (however much you prefer) and place them back in the oven for 15-20 minutes until the pastry is cooked and the tops are golden.
- 1 tsp Miso paste
- 2 tsp tahini
- 2 tsp apple cider vinegar
- 2 tbs olive oil
While your pies are cooking, combine the ingredients above in an old jar, stir and shake well. Taste & add more of something above if needed. | When pies are ready, drizzle a little on top of each pie.
This is a reasonably fiddly recipe, but all pies taste better when home made - and these ones are especially delicious. Super cute to make and bring along to a dinner party, or to serve as an entree.