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POT PIE TARTS

By

This is a recipe of mine that I altered to become a tasty appetizer. It is very rich and filling.

Rate this recipe 2.8/5 (9 Votes)

Ingredients

  • CRUST
  • 2 cups flour
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1 tsp smoked paprika
  • 1 tsp vegetable bullion
  • 1/2 cup vegan margarine
  • 1/2 cup vegetable shortening
  • FILLING
  • 2 potatoes
  • diced
  • 2
  • carrots
  • diced
  • 7 mushrooms
  • diced
  • 1 sweet onion
  • diced
  • 1 tbsp garlic
  • minced
  • 1 cup sweet peas
  • thawed
  • 1/2 cup sweet com
  • thawed
  • 2
  • cups vegetable broth
  • 1 can cheddar cheese soup
  • 1/2 brick Velveeta cheese
  • 1/2 cup soy milk
  • 2 cups old cheddar cheese
  • shredded
  • 2
  • tsp cumin
  • 1/2 tsp tarragon
  • 1 tsp vegetable bullion
  • 2 tbsp cornstarch and 1/4 cup water

Details

Servings 12
Level of difficulty Average
Preparation time 35mins
Cooking time 50mins
Cost Average budget

Preparation

Step 1

Fry potatoes and carrots until almost cooked. Saute onions, garlic, and mushrooms until caramelized.

Step 2

In a separate pot heat broth, spices, cheeses, and soy milk until melted. Add cornstarch to thicken. Add all vegetables.

Step 3

Combine all the crust ingredients. Spray oil on cupcake pan. Press dough into cupcakes.

Step 4

Preheat oven to 400*F. Fill pies with cheesy vegetable filling. Top with pie dough. Bake 45 min until crust is golden and flaky.

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INGREDIENTS:

  • 1 shortcrust pastry
  • 3 cups / 750 g. of cherries
  • 1/3 cup / 60 g. of sugar
  • 2/3 cup / 60 g. of almond flour
  • 4 tbsp. of brown sugar
  • Pistachios
  • A dash of milk

METHOD: 

  1. Mix the cherries and sugar together. Let stand 20 minutes.
  2. Spread or roll out the shortcrust pastry, sprinkle with almond powder and brown sugar.
  3. Place the cherries in the center of the dough, leaving about 2 inches of free dough on the edges. Fold in the edges.
  4. Brush with milk (this will make the crust go golden), sprinkle with brown sugar and bake for 20 minutes at 350°F/180°C.
  5. Top with a handful of chopped pistachios, and serve!

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