* This recipe requires a pie maker (I got mine from Kmart several years ago when I went through a pie phase – dusted it off a couple of days ago!)

 

1 Packet of puff pastry (the cheap, pre-rolled sheets)

1/2 head of cauliflower, chopped into 1cm cubes

1 large swede, chopped into 1cm cubes

400g tin of tomatoes

1 brown onion, finely diced

2 cloves garlic, crushed

1/2 cup coconut cream

Large handfull of baby spinach, chopped

Fresh coriander (as much as you want), chopped

1 tbsp oil

1/2 tsp tumeric

1/2 tsp garam masala

1 (or more) tsp curry powder

1 tbsp dashi tsuyu

1 tbsp nutritional yeast

Salt and pepper

 

Remove puff pastry from freezer if you haven’t done so already.

Put chopped swede into a small saucepan and cover with water. Boil for about 15 minutes (or until just soft).

Heat oil in a large, heavy based fry pan. Cook onion and garlic for several minutes over a medium to high heat. Add tumeric, garam masala, curry powder and cauliflower – cook for another 5 minutes or so (stir frequently).

Add cooked swede, tomatoes, coconut cream and nutritional yeast. Reduce to a medium heat and let simmer gently for 5 minutes or until cauliflower is at your desired level of “cookedness” (you may need to add a little water).

Stir in baby spinach, dashi tsuyu and coriander. Remove from heat.

Turn on your pie maker and use your ‘pastry cutter’ (that came with your pie maker and you hopefully haven’t lost yet) to cut out required number of circles. Bottom pastry goes in the pie maker, add filling then add pie top and close lid. Cook until pastry is golden and, voila, you have tasty little pies!

 

*Makes about 15 (but I guess it depends on the size of your pie maker!)