South African Vegan Bobotie Pot Pies

Allergens

N/A

Ingredients

• 1 tbsp olive oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 cup mushrooms, finely chopped
• 1 cup lentils, cooked and drained
• 1 cup walnuts, chopped
• 1 cup dried apricots, chopped
• 1 cup vegetable broth
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/4 tsp ground cinnamon
• Salt and pepper, to taste
• 2 tbsp tomato paste
• 1 package vegan puff pastry sheets
• 1 tbsp plant
• based milk

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large pan, heat the olive oil over medium heat. Add the onion and garlic, cook until translucent.
3. Stir in the curry powder, cumin, coriander, cinnamon, salt, and pepper. Cook for 1 minute.
4. Add the mushrooms, lentils, walnuts, apricots, and tomato paste to the pan. Mix well and cook for an additional 2 3 minutes.
5. Gradually add the vegetable broth, stirring frequently until the mixture thickens. Remove from heat.
6. Roll out the puff pastry sheets to fit the top of your chosen oven safe dish or individual ramekins. Cut circles to fit.
7. Fill each dish or ramekin with the lentil and mushroom mixture, leaving some space at the top for the pastry crust. Place a circle of pastry on each filled dish. Press edges together to seal.
8. Brush the tops of the pies with plant based milk. Using a sharp knife, make two small slits in the center of each pie to allow steam to escape.
9. Bake for 20 25 minutes or until the crust is golden brown and flaky. Allow to cool slightly before serving.

Chef’s Insight

Feel free to adjust the spices to your liking for a personalized flavor profile.

Notes

Feel free to use other fruits like raisins or cranberries in place of apricots if preferred.