Makes 12 pies
Ingredients:
1/2 red onion chopped
1 tbsp dairy-free spread (Olivite or Olivani)
1 can refried beans
1 can organic black beans
1 can diced tomatoes
1/2 cup frozen mixed vegetables (carrots, beans, peas)
1 tbsp ground cumin
2 tbsp crushed garlic
1 tbsp chilli powder
Dash of sweet chilli sauce
6 tbsp tomato paste
Chopped coriander
Salt and pepper to taste
Vegan flakey puff pastry sheets (I used Budget brand)
Method:
- Preheat oven to 160°C.
- Coat muffin tins with non-stick cooking spray.
- In frying pan, cook onion in dairy-free spread until soft.
- Add frozen mixed vegetables and cook until thawed,
- Stir through garlic, cumin, chilli powder, chilli sauce and tomato paste.
- Add black beans (rinse off and discard liquid), refried beans and tomatoes.
- Finally, add coriander and salt and pepper to taste.
- Cut pastry sheets to fit muffin tins. Spoon mixture into cases and top with pastry.
- Spray lightly with cooking spray.
- Bake at 160 degrees for approximately 20 minutes until golden and flakey.
Recipe by Alina @ LittleByLittle
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