Recipe: Tasty Vegetarian pie pockets

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Vegetarian pie pockets. I made Chinese meat pie , which is in my recipes wanted to make a vegetarian version so here it is. Featuring blends of veggies and cheese baked in a crust made with cauliflower for a tasty and wholesome snack or light meal. Fold dough over top of mixture and seal by pressing edges with a fork.

Vegetarian pie pockets A savory pie might sound strange, but it's actually a delightful way to enjoy your veggies. The veggies take a while to cook, but it's pretty casual and hands-off. You'll want to cook your onions and mushrooms while the squash is in the oven and the puff pastry thaws a bit. You can cook Vegetarian pie pockets using 17 ingredients and 11 steps. Here is how you cook it.

Ingredients of Vegetarian pie pockets

  1. You need of the dough.
  2. It’s 3 cup of ap flour.
  3. It’s 1 1/4 cup of water.
  4. You need 1/4 cup of butter.
  5. Prepare of filling.
  6. You need 3/4 cup of mushrooms.
  7. You need 1/2 cup of ripe black olives.
  8. It’s 1/2 cup of green stuffed olives.
  9. Prepare 2 cup of diced potatoes.
  10. You need 1 small of onion, chopped.
  11. You need 1/4 cup of Heniez ketchup.
  12. You need 1/4 cup of dark brown sugar.
  13. Prepare 1/3 cup of sweet peas.
  14. Prepare 1 tsp of ground turmeric.
  15. Prepare 1/4 tsp of salt.
  16. Prepare 1 tsp of whole cumin seeds.
  17. It’s 1 tbsp of granulated garlic powder.

Vegetarian empanadas are ideal for those on a vegetarian diet, or for those just wishing to cut down on their meat intake. These empanadas have a delightful filling of mozzarella, tomato and fresh basil, making them light yet filling and a tasty, easy option for feeding family and friends. We tried to recreate the genius deliciousness of Hot Pockets by stuffing pie crust with tasty combos like broccoli, ham, and cheddar and chicken pot pie. Start here for the easy how-to—then dig in.

Vegetarian pie pockets step by step

  1. Take the flour add a little bit of water at a time till dough forms knead for 4 minutes.
  2. Form into ball set aside covered till needed.
  3. In a wok or pan add 1/4 cup extra virgin olive oil.
  4. Add diced potatoes add spices.
  5. Add mushrooms olives onions..
  6. Add the rest of the ingredients let cool.
  7. Cut dough ball in half roll each ball into a long cylinder cut into six pieces each cylinder roll pieces into ball pre heat oven 350°Fahrenheit.
  8. Roll out ball into a flat circle.
  9. Put a tablespoon in the circle fold top and roll without squeezing filling out into a disc looking like a hockey puck.
  10. Brush with butter spray bottom of a baking pan with non stick bake 350° Fahrenheit till golden brown.
  11. Eat plain or with red pineapple sauce

The filling in these vegetarian pies is anything but bland, with flavorful mushrooms, golden caramelized onions, Dijon mustard, sour cream, and potent Gorgonzola blue cheese. Amy's original Pot Pie, disguised as a sandwich. Our classic filling, made from sun-ripened veggies and tender, organic tofu, is simmered in a delicious, delicate sauce and wrapped in a biscuit-like crust. Pot Pie Filling Peel, dice, and boil the potato until you can easily poke the pieces with a fork. In the meantime, heat a large pan and saute the onions in the olive oil until they start to brown.

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