Easy Vegetable Pies with Cashew Sauce
Ingredients
- 1/2 cup of carrots grated
- 3 spring onions diced
- 2 small peeled potatoes thinly sliced
- 1 small zucchini sliced
- 1 cup of rocket
- 150 grams of cashews
- 1 tablespoon of parsley
- 1 1/2 teaspoon of salt
- Pepper
- 2 cloves of garlic crushed
- 1 tablespoon of nutritional yeast
- 5 sheets of Borg vegan puff pastry
- 1 tablespoon olive oil extra for brushing
- Black and white sesame seeds
- 1 teaspoon of corn flour
- 1 cup of water
Preparation
In a blender place your cashews, 1/2 teaspoon of salt, parsley, garlic, water, nutritional yeast and corn flour and blend. Set aside
In a frypan place the oil, vegetables, 1 teaspoon of salt, pepper and sauté for 10 minutes. Add the cashew sauce in the mixture and simmer for a further 15 minutes.
Using a small round bowl cut out 12 medium size circles and place them in a greased muffin tin. Place the pastry in the oven and blind bake for 15 minutes at 180.
Fill the pastry with the mixture. Using a smaller round shape cut another 12 circles and place them on top of the pies and use a fork to press the edges. Brush the pies with olive oil and sprinkle sesame seeds. Cook the pies for a further 20 minutes.
