Pie week… DEGF Caramelised onion, potato and bean pies (Yes, they really are Dairy, Egg & Gluten free!)
I had seriously forgotten how much I
liked loved pies! The light but crisp crunch of the pastry breaking away to reveal a delicious mouthful of pure complimentary tastes. The meatiness of all that food in one bite (without the meat!) but yet leaving that healthy feeling rather than a clogging heaviness. Oh yes! Pies, pies, up to my eyes! Oh I wish 😛 🙂 Anyway, these little pies were created by me looking in the pantry, then the fridge and pulling out a load of ingredients… then returning most of them when I realised that less was more! These were so scrumptious I ate THREE! 🙂 and… I almost considered having one for breakfast (I had granola with a banana instead) ! Now, the pastry on these was used making a new recipe (again)! but until I post my vegan butter recipe you wont be able to replicate it precisely (I know!!! Homemade healthy vegan butter 🙂 ). So, feel free to use your own pastry recipe, a shop bought version, the pastry from my vegetable medley pies or follow my recipe and add your own butter (or butter substitute).
- 20g coconut oil
- 10g coconut sugar
- 200g onion (2 medium) thinly sliced
- 1 teaspoon salt (I used pink Himalayan)
- 400g potato (2 large) dice-cubed (bigger than dice, smaller than cubes)!
- 2 garlic cloves diced
- 20g tomato puree
- 200ml cold water
- 200g cooked white beans (I used cannellini)
- 300g porridge oats (GF if required) blitzed into flour
- 60g vegan butter (recipe to follow soon)! sub your own butter or use coconut oil.
- 120ml cold water
- Put the coconut oil and sugar in a microwaveable bowl and heat until just melted. Add the sliced onion and mix to coat.
- Tip the onion mixture into a large (lidded) pan and cook until starting to caramelise and turn golden brown.
- Add the salt, garlic and potato and stir while cooking for five minutes until the potatoes start to brown and crisp. Put the lid on the pan and leave for five minutes. Stir, then leave for five more minutes. Have a quick taste test to see if the potatoes are cooked. Try not to eat it all! OMGosh this is sooo tasty, this could be a delicious side dish! 🙂
- Add the tomato puree and stir through to cook for a minute before adding the water, mix to a consistent sauce then add the beans. Cover for five minutes then turn off the heat.
- Pastry time! Rub your butter into the flour until you have something resembling fine breadcrumbs. Gradually add the water whilst mixing. The pastry should come together into a dough.
- Roll the dough out, cut into circles
and line your (greased) muffin trays! (yes… deep filled pies)! When all the bases are done (it should make about 10) heap your filling in your pie case to level with the tops
. You can either make whole lids, or as we did cut out lid toppers from shapes ( ❤ ). Put the lids on (prick with a fork first if using whole lids) and brush to glaze if desired (we used coconut milk).
- Bake at Gas Mark 5 (375f / 190c) for 15-20 minutes.
Serve & Store
- Serve with a big salad or a heap of vegetables!
- Eat them on their own
- Sprinkle with sesame seeds
- Store in the fridge for up to three days
- Reheat in the oven to retain the crispness of the pastry