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).

Pastry:

  • 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.

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.

Miso dressing:

  • 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.

03

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.

Amy SinclairComment