Starting the holiday appetizer planning a liiiiittle early this year with these Vegan Mini Pot Pie Pastries! They’re like vegan chicken pot pie, but the hand held version! Super easy to make, amazing for a holiday appetizer or for packing in lunches for the week! Flaky dairy-free puff pastry filled with a savoury thyme tofu and veggie pot pie filling and then baked until golden and crispy. Truly, these are my new favourite recipe! I know I say that once a week, but these really really stand out as one of my favourite new recipes!
The inspiration for this recipe came from my new Youtube series Liv’s Holiday Menu (click here to subscribe to my channel for a new episode each week!). I have put together a series of recipe videos that will, by Christmas, give you the perfect holiday menu! And since I’ve been dreaming up holiday snacks, sides, apps, mains, desserts and even cocktails, I had the holidays on my mind! And what says holiday more than puff pastry, you know?
I picked up a bunch of it at the store today, and when I got home I suddenly realized I am craving pot pie. It was a no-brainer to make a mini hand held pot pie recipe today and it turned out so well!!!
The filling is SO easy. You just need some onion, carrot, peas and tofu, along with a bit of flour and veggie broth. I actually use vegetarian chicken broth from Bulk Barn which makes these extra tasty, but you can use any broth you like! You simply cook the veggies and tofu in a frying pan for a few minutes, add the flour and broth and let it simmer until thickened. Then roll out the pastry, cut into squares, then fill and seal them. Bake until golden and let it fill your house with the warmest coziest aroma. Ahhh, I love this time of year!
Crispy golden puff pastry mini pot pies, with a thyme and tofu vegan pot pie filling.
1 tbsp oil
2 tbsp finely chopped onion
1 carrot, thinly sliced and then chopped into small pieces
1/4 cup frozen peas
100g firm tofu, crumbled
2 tbsp all-purpose flour
1 cup vegetable broth or vegetarian “chicken” flavoured broth
salt and pepper
2 tsp fresh thyme, optional
400g store-bought vegan puff pastry (Tenderflake is vegan where I live!)
oil or nondairy milk for brushing the tops
coarse salt, optional
Preheat oven to 400 F. Line a sheet pan with parchment paper. Roll out the puff pastry and slice to create 8 squares about 3 inches by 3 inches. Place 4 on the sheet pan.
To a large frying pan on medium high heat, add the oil, onion and carrot. Cook about 3 minutes, until onion becomes translucent. Add the peas and tofu and cook another 3 minutes or so, until tofu starts to brown.
Add the flour and stir quickly to coat. Add half of the broth, stirring to combine and letting it thicken, then add the other half of the broth as well as a pinch of salt and pepper and the thyme, and stir again to combine, letting it thicken a few minutes.
Add 2-3 tbsp of filling to the center of each square on the sheet pan, then cover each with another square of pastry. Press around the edges to seal, then use a fork to crimp.
Use a sharp knife to cut a small slit in the top of each to allow steam to escape. Brush the top with some oil or nondairy milk, sprinkle on some coarse salt, then bake 25 minutes, until puffy, golden and crisp.
Remove from the oven and let cool slightly before serving.
The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.