Vegan Pies

Process

 

Prepare the pastry 

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Add all ingredients in a big bowl and mix all together by hand.

Once the liquid is absorbed, work the dough with your hands, kneading it a bit to make a ball shape.

This particular kind of dough does not need to rest.

This pastry becomes more elastic the more you work it, and for this recipe, you want a solid dough, so try to reduce the kneading at the minimum.

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Prepare your courgette

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Slice the courgette in half long way, then cut thin slices (0.5 cm) which should be shaped like a half-circle. You do not want slices to be too thick as you won't be able to bend them, nor too thin, as they will burn in the oven.

Aubergines (eggplants) can be used as well, but remember to let slightly dust with salt and let rest for 5 minutes on paper towel before use (will get rid of bitter taste)

 

Roll the dough until it is about 1.5-2 cm high. 

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Prepare 4 pastry cases of 10 cm in diameter (or 4 pastry rings) by slightly brushing sunflower oil in the inside. This will ease the pies coming out of their case once cooked. 

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Use a pastry case as a dough cutter, then press firmly the dough on the pastry case, ensuring that the entire inner surface is covered.

Knead again the leftovers, you can use them for decoration or to make crackers.

 

Switch on the oven, 180 degrees.

 

Fill the pastry cases halfway through, not to the brim, using the content of EPRONTO SEITAN RAGJU Jar 250 g.

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Cover it with the courgette slices, in rounds like petals.

Dust slightly with a pinch of salt.

Brush the top with a bit of Extra Virgin Olive oil.

If there is pastry leftovers you can use it for decoration.

 

Bake for 25-30 minutes at 180 C until the pastry is golden brown.

 

Serve hot or cold.

 

Enjoy!!!!