Little Pies

Watching a movie and eating something good is a great way to spend Saturday night. Tonight I made these cute little pies, which were delicious. You just can’t go wrong with broccoli and tofu ricotta.

Small Broccoli Pies (makes 16)

500g puff pastry (8 sheets)

Filling:
2/3 recipe Tofu ricotta
250g broccoli + water for boiling
2 dl plain soy yogurt
1 dl oat cream
2 tbsp potato flour
2 tbsp nutritional yeast
salt and pepper
0,5 tsp thyme
1 tsp dried parsley

Cook the broccoli in boiling water until it’s al dente. Break into small florets and cut the stalk to small cubes. Combine all the filling ingredients. Cut each pastry sheet in half to make 16 squares. Grease a muffin pan lightly and line each cup with a pastry square: press the pastry gently to the cup, try to avoid stretching, the corners of the pastry should be pointing up from the cup. Fill the cups with broccoli filling. Bake 15-20 minutes in 225 celsius degrees.

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One comment on “Little Pies

  1. […] time. I had planned serving pea muffins, Waldorf salad, Chickpea omelet and a bigger version of broccoli pie, but I skipped the pie, because there were fewer eaters than I had thought. We drank Mimosas and […]

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