Mexican Pies (DF, V)

Inspired by the rather delicious Mexican Vegan pie sold at Z, I decided to try and make my own tonight.

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:

1. Preheat oven to 160°C. 
2. Coat muffin tins with non-stick cooking spray.
3. In frying pan, cook onion in dairy-free spread until soft.
4. Add frozen mixed vegetables and cook until thawed,
5. Stir through garlic, cumin, chilli powder, chilli sauce and tomato paste.
6. Add black beans (rinse off and discard liquid), refried beans and tomatoes.
7. Finally, add coriander and salt and pepper to taste.
8. Cut pastry sheets to fit muffin tins.  Spoon mixture into cases and top with pastry.
9. Spray lightly with cooking spray.
10. Bake at 160 degrees for approximately 20 minutes until golden and flakey.

Recipe by Alina @ LittleByLittle