These savoury vegan rustic pies make use of beetroot leaves. They are generously dusted with cashew cheese and are all tucked into a flaky, buttery and crispy pastry. Served with sweet and tangy tomato sauce.
Don't throw away your beetroot leaves! They are packed with so much nutrients and flavour. The leaves make for a great substitute for spinach, unlike beetroot the leaves are mild in flavour and are fantastic in these pies.
This is such any easy recipe to put together, these pies make for a wonderful snack, appetizer or light lunch. They are so tasty and delicious. I have got to say, I think they tasty better than the store bought vegan pies.
If you are a beetroot lover you will love these pies, but even if you don't like beetroot you will still love these pies. Since they taste nothing like beetroot. Honestly all you will taste is a flavoursome, cheesy pie that you will make all winter long.
Spinach and Beetroot Leaves Pies
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Spinach and beetroot leaves mixture
1 medium brown onion (roughly chopped)
1T/ 15ml garlic infused olive oil
1 bunch spinach (destocked and roughly chopped)
1 bunch beetroot leaves or kale (destocked and roughly chopped)
Pepper to taste
1t/ 5ml rosemary and olive spice
1T/15 ml lemon juice
¼ cup/60ml cashew nuts
1t/5ml onion powder
1t/5ml garlic powder
½ t/ 2.5ml black pepper
½ t/ 2.5ml oregano
1T/15 ml nutritional yeast
400g puff pastry
1. Preheat oven to 200°C.
2. Heat a large pan with oil and fry onion until translucent. Add in spinach and beetroot leaves, season with pepper, rosemary and olive spice and a generous drizzle of lemon juice. Cook until most of the moisture from the greens is evaporated. Once the greens are done remove from the heat and allow to cool.
3. In the meantime make the vegan parmesan cheese by processing all the ingredients in a small blender until the mixture resembles bread crumbs.
4. Now dust work surface with flour and unroll the puff pastry. Using a rolling pin, roll out puff pastry until approximate 8mm in thickness. Cut diagonal to form two long rectangles.
5. Add filling to one side of each rectangle and sprinkle over the “cheese”. Fold the pastry to cover the filling, press edges down with a fork to seal the pie. Using a sharp knife cut out 4 pies per rectangle.
6. Cut some slits with a knife on the top of each pie to allow the steam to escape and place the pies on a lightly greased baking tray.
7. Bake the pies for 20-25 minutes or until golden brown and pastry is cooked through. Allow to cool for 5 minutes before devouring.
Best enjoyed with…
Homemade tomato sauce.
NUTRITION per Pie
calories 341 | cabs 28.6g | fat 22.9g | protein 6.9g