Kiwi Meat Pie (Week 19, New Zealand)

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Directions

• Dice yellow onion and mince garlic. Set aside.
• Heat up a pot on medium high heat. Once to temperature add vegetable oil. Add onions and garlic. Saute until translucent.
• Add beefless crumbles, cumin, salt, tomato paste, and pepper. Saute until beefless crumbles are browning and fully cooked through.
• In a small bowl whisk flour with cold vegetable broth. Once fully mixed add to pot and stir well. Allow to simmer and thicken for about 5 minutes. Once thickened remove from heat and place mixture into a bowl in the fridge.
• Preheat oven to 400°F. Grab a cupcake or muffin tin and grease with vegan butter. Unroll puff pastry and line each tin with puff pastry. Be sure to allow the puff pastry to overflow each tin so you have enough dough to seal the pies with.
• Take vegan cheese slices and cut with a knife or cookie cutter each slice into smaller slices that fit inside of each pie. Place a slice of cheese in the bottom of each pie.
• Remove cooled filling mixture from fridge and ladle one to two spoon fulls into each pie. Once each pie is filled, cut out additional slices of cheese to place on top of the filling.
• Take remaining puff pastry and seal the tops of the pies. Use your hands and a fork to squeeze each pie shut. Once All your pies are sealed use a fork to poke holes in the top of each pie to allow steam to escape.
• Place in oven for 15-20 minutes or until golden brown. Remove from oven once fully cooked and allow to cool for 10 minutes. Enjoy hot or save for later for a quick snack!