Festival of the Pie

We have been LOVING our kmart piemaker this winter and have discovered the BEST vegan plant based pie fillings from our 3 ranges. It couldn’t be easier! Each pouch of product makes 4 perfect little plant based pies in 9 minutes. We use Coles brand pastry with shortcrust on the bottom and puff on the top because their pastry just happens to be vegan!

 


Veglicious Cassoulet Pies

Ingredients:

1 pouch Veglicious Cassoulet

1 sheet Coles shortcrust Pastry

1 sheet Coles Puff Pastry

Method:

First pour Cassoulet into a sieve over a bowl to drain excess fluid for 5 mins while you preheat the piemaker and cut out the 4 pastry rounds of each pastry. Then place shortcrust pastry in bottom and divide cassoulet evenly between 4 pies – it needs to be quite full but try and keep away from the edges. Pop the lid on and close to cook for 9 mins. AMAZING!! EVERYONE loves these pies!

 

Veglicious Potato, Mushroom & Kale Ragout Pies

Ingredients:

1 pouch Veglicious Potato Ragout

1 teaspoon Massel Chikn stock powder (or vegan stock equivalent)

1 sheet Coles shortcrust Pastry

1 sheet Coles Puff Pastry

Method:

Pour Ragout into a sieve over a bowl to drain excess fluid for 5 mins while you preheat the piemaker and cut out the 4 pastry rounds of each pastry. Once drained, then stir one teaspoon of stock powder through the ragout. Then place shortcrust pastry in bottom and divide Ragout evenly between 4 pies – it needs to be quite full but try and keep away from the edges. Pop the lid on and close to cook for 9 mins. These pies are super filling and great served as a meal with broccolini, sweet potato mash and gravy.

 

Dahlicious Coconut Veg Dahl Pies

Ingredients:

1 pouch Dahlicious Coconut Veg Dahl

1 teaspoon Massel Chickn stock powder

1 sheet Coles shortcrust Pastry

1 sheet Coles Puff Pastry

Method:

First pour Coconut Veg Dahl into a sieve over a bowl to drain excess fluid for 5 mins while you preheat the piemaker and cut out the 4 pastry rounds of each pastry. Next stir the stock powder thru the Dahl – feel free to add extra chick peas of you want to make more pies. Then place shortcrust pastry in bottom and divide Coconut Veg Dahl evenly between 4 pies – it needs to be quite full but try and keep away from the edges. Pop the lid on and close to cook for 9 mins. SUPER TASTY! The kids especially love these pies, my daughter usually requests these for an after school snack.

 

Dahlicious Cherry Tomato Dahl Pies

Ingredients:

1 pouch Dahlicious Cherry Tomato Dahl

1 teaspoon Massel Chickn stock powder

1 sheet Coles shortcrust Pastry

1 sheet Coles Puff Pastry

Method:

First pour Cherry Tomato Dahl into a sieve over a bowl to drain excess fluid for 5 mins while you preheat the piemaker and cut out the 4 pastry rounds of each pastry. Next stir the stock powder thru the Dahl. Then place shortcrust pastry in bottom and divide Cherry Tomato  Dahl evenly between 4 pies – it needs to be quite full but try and keep away from the edges. Pop the lid on and close to cook for 9 mins. There is no way these taste like they’re vegan! So delicious and even good to take next day for work lunch and re heat in microwave!

 

Mexilicious Black Bean Fiesta Pies

Ingredients:

1 pouch Mexilicious Black Bean Fiesta

1 sheet Coles shortcrust Pastry

1 sheet Coles Puff Pastry

½ cup grated cheese (optional)

½ cup guacamole (optional)

Method:

Pour Mexilicious Black Bean Fiesta into a sieve over a bowl to drain excess fluid for 5 mins while you preheat the piemaker and cut out the 4 pastry rounds of each pastry. Feel free to add more kidney beans or a can of refried beans if you want to make the recipe go further AND you might like to put a layer of cheese on top before adding the pastry lid. Next, place shortcrust pastry in bottom and divide Black Bean Fiesta evenly between 4 pies – it needs to be quite full but try and keep away from the edges. Pop the lid on and close to cook for 9 mins. What’s not to love about Mexican? These pies are also great topped with a dollop of guacamole!


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