Vegan “Steak” Hand Pies
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These delicious meaty tofu hand pies are excellent as appetizers or as part of a main dish, served with Vegan Spinach Mashed Potatoes.
Ingredients
- 2 tablespoon, Olive oil
- ½ medium, Red onion
- 5 tbsps Water
- ½ cup of Walnuts
- 1 tablespoon, Lemon juice
- 2 cloves Garlic
- 1 Tbsp Miso Paste
- 13.50 oz, Tofu extra firm
- 1 celery stalk
- 2 tbsps Reduced Sodium Soy Sauce
- 1 sheet (9 oz) puff pastry
- 1 teaspoon Black pepper
- 4 ounce, Red wine
- 1 tbsp tomato paste
- 1 tbsp vegan Worcestershire sauce
- Preheat your oven to 360 degrees.
- In a blender or food processor, add your wine, the water, walnuts, soy sauce, lemon juice, garlic, ½ teaspoon of salt, miso paste, tomato paste, Worcestershire sauce and black pepper. Set aside.
- Mince your onion and finely dice your celery, set aside.
- Break up your tofu with a fork so it resembles pieces of ground beef.
- In a large pot, heat up the 2 tbsps of oil. Add the tofu and fry on high heat until its mostly golden brown and crisped up about 13 mins.
- Add the onion and the celery and cook for another 5 mins.
- Add your blender contents to the pot and cook on high heat until the liquid has reduced.
- Roll out your puff pastry sheets one at a time and use a rolling pin to stretch them out further, so you have enough dough to cut 6 large rectangles out for each sheet.
- Fill half of each rectangle with the tofu filling, leaving a small space at the edges clean.
- Fold the dough over the filling and use a fork to press down around the edges, going all the way around the pastry dough so it is pressed together firmly.
- Bake on a lined sheet pan for 25 minutes.
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