Next Level Vegan Meat Pies


Today we’re baking these next level vegan meat pies. They are really tasty and you can have them hot or cold.

For this recipe, we’ll be using the next level vegan mince, which is a meat substitute you can find at LIDL. I reviewed the next level vegan mince in this video, you can check that out to learn a little bit more about this product, as well as my thoughts on it and some recipe ideas.


Next Level Vegan Meat Pies

If you’re using round molds, you may end up with some puff pastry leftovers. Here’s a tip:

In a small bowl, I mix some olive oil, garlic powder, and thyme/oregano. Brush the puff pastry pieces with this mix and then twist them into different shapes and place them in a baking sheet. Then all you have to do is place them in a 200-degree oven until puffed and golden. About 10 minutes later you’ll have a tasty and crunchy snack.


I hope you give this recipe a try! Share your creations with me on Instagram @beetherush_!

And don’t forget to check out the video I created for this recipe, so you can see how I make it! Find my YouTube channel here.


Next level vegan meat pies

Next Level Meat Pies

Recipe by Beet the RushCourse: RECIPES
Servings

5

pies
Prep time

15

minutes
Cooking time

35

minutes

Ingredients

  • 1 bell pepper

  • 1 onion

  • 2 garlic cloves

  • 1 tablespoon olive oil

  • 150g next level vegan minced meat

  • 1/4 teaspoons salt

  • 1/4 teaspoon pepper

  • 1 teaspoon paprika

  • 1/4 cup wine (or water)

  • 2 teaspoons tomato paste

  • 2 sheets puff pastry

Directions

  • Remove the seeds and the stem and chop one bell pepper into big chunks. Peel and chop one onion. The same goes for two garlic cloves.
  • Add one tablespoon of olive oil to a large pan. Then add the onion, bell pepper, and garlic. Add the mince to the pan and let it cook for 10 minutes on medium heat, mixing every once in a while.
  • Season with 1/4 of a teaspoon of salt, 1/4 of a teaspoon of pepper, 1 teaspoon of paprika, and 1 teaspoon of dried oregano. Then, add 2 teaspoons of tomato paste and 1/4 of a cup of wine.
  • Let it cook for 2 more minutes and then transfer to a plate to cool for 10 minutes. At this point, get the puff pastry out of the fridge and let it stay at room temperature while the pie filling cools.
  • Cut the puff pastry into circles, a little bit bigger than the molds. Then, line the silicone molds with the puff pastry circles and cut any excess dough. Divide the filling between the pies. Then, cut more puff pastry circles and place them on top of the pies. Press the edges of the pies and then use a fork to make pretty marks all around. Cut to holes on top of the pies.
  • Brush the pies with a bit of soy milk and place them in a 200º oven, for 20 minutes or until the pastry is puffy and golden.

Recipe Video

Notes

  • You can mince everything if you don’t like big chunks of veggies in your food, but I like to keep the veggies pretty chunky.
  • I used 150 g of mince for this recipe, but you don’t have to measure it, just add a bit more than half the amount in the package.
  • The mince already contains some salt, so be careful not to oversalt.
  • You can substitute the wine with the same amount of water if you prefer.
  • It would actually be much more efficient to just cut puff pastry rectangles as I did in this recipe, but I needed an excuse to use my cute silicone molds.

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ABOUT THE AUTHOR

Hi, I’m Sofia!

I love vegetarian food and traveling. Also, cats. Mostly cats. I hope you enjoy my recipes!


Next Level Vegan Meat Pies

next level vegan meat pies

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