Nutmeat Pies

Prep Time45 mins
Cook Time40 mins
Total Time1 hr 25 mins
Course: Snack
Servings: 12

Ingredients

  • 1 onion diced
  • 3 cloves garlic chopped
  • 2 tbsp olive oil
  • 4 tbsp gravy powder
  • 3 cups water room temperature
  • 1 tin Nutmeat diced
  • 1 cup textured vegetable protein (TVP)
  • 2 tbsp tomato paste
  • 1 cup diced frozen vegatables (peas, carrots,corn) defrosted
  • 1 pkt shortcrust pastry
  • 1 pkt puff pastry

Instructions

FILLING

  • Soak TVP in bowl, well covered with hot water, until soft (at least 15 minutes), rinse under cold water and drain.
  • Saute onion and garlic in saucepan with olive oil until lightly cooked.
  • Mix gravy powder in water until dissolved.
  • Add gravy mix to saucepan and whisk until mixture starts to thicken.
  • Combine Nutmeat, TVP, tomato paste and vegetables into saucepan and mix well.
  • Simmer on low heat for 10 minutes, then remove.

FINISHING

  • Preheat oven to 220C
  • Lightly oil the pie tins of your choice.
  • Cut shortcrust pastry into rounds larger than the base of the pie dish allowing pastry to go up the sides.
  • Press mixture into pie tins and fill mixture ¾ of the way up the tin.
  • Top with round of puff pastry and pinch around sides.
  • Brush pie top with water, place hole in centre to allow steam to escape.
  • Bake in oven for 30-40 minutes and remove when golden (after 15 minutes rotate pies from top to bottom).
  • Remove from tins and serve immediately with tomato relish or tomato sauce.

Notes

Demonstration at Nundah Village Family Practice

Learn how to cook simple, healthy, tasty food at our demonstration at Nundah. nvfplogoHere ten delicious, healthy, summer recipes will be demonstrated, with samples for tasting available, along with a “Live Chef” gift. This will be held at Nundah Village Family Practice, 1270 Sandgate Road, Nundah on Wednesday 30th November 2016 from 6.30-9.00 pm. The cost is $75.00 per head.
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