This recipe is a part of my Global Vegan Challenge where each week I research and develop a recipe from a different country in the world. Many of these recipes are veganized based off their omnivore counterparts. While not all of these recipes are a one for one what you’ll find in their country, I hope you’ll still find them delicious!
Recipe Notes
- Be sure to allow puff pastry to thaw approximately 30-60 minutes before use.
- If you have leftover filling and puff pastry, use your scraps to make mini bite sized snacks.
- Kiwi meat pies are a hand held snack food often eaten on the go. These are best as a quick bite rather than a fully fledged meal, but if you choose to eat it for dinner I won’t tell anyone.
Kiwi Meatless Pie
Details
12 servings
30 minutes
30 minutes
Print
Ingredients
2 17.3 ounce packages Pepperidge Farms Puff Pastry (or other vegan puff pastry of choice)
10oz bag Beyond Meat Beefless Crumbles (or other vegan beefless crumbles)
1 package Tomato Cayenne Chao Cheese Slices (or your favorite vegan cheese slices)
1 cup Unsalted Vegetable Broth
12 Garlic Cloves
1 small Yellow Onion
3 tablespoons Vegetable Oil
1 tablespoon Vegan Butter
1 tablespoon Flour
1 teaspoon Cumin, ground
1 teaspoon Salt
1 teaspoon Tomato Paste
1/2 teaspoon Pepper, ground
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!
And as always, the omnivore review from the stream!
