Spinach & "Feta" Pot Pie
1 pack tofu (439g)
1 pack spinach (283g)
1.5 packets of vegan feta (300g) - I used Violife
1/4 cup shredded vegan Parmesan I use Violife
1 onion, chopped finely
2 garlic cloves minced
2 green onions
salt & pepper to taste (I used 1/2 tsp of each)
1 Tbls olive oil
1 cup water
2 tspn salt
90g unsalted vegan butter
150g gluten free flour Plus 1/2 cup extra for kneeding
2g xanthan gum
2-3 egg replacers
Preheat oven to 200C/400F.
To make pastry;
In a heavy based saucepan combine the water, salt and butter.
Bring to a simmer and add the flour and Xanthan gum. Stir vigorously with a wooden spoon.
Lower temperature and continue to cook until pastry comes away from the sides and is well combined. Remove from heat and let cool to room temperature.
Whisk the egg replacer to combine and add half the egg mixture slowly, incorporating fully before adding the final half.
If the mixture is a dough texture when you add in the first half, you may not need to rest of the eggs mixture.
Turn out onto a surface on which you have placed a further ½ cup gluten free flour and knead until shiny.
Try to incorporate as little flour as possible so the pastry does not go crumbly.
While the pastry is chilling make the filling;
In a medium frying or saucepan heat olive oil on a medium heat and add onion and garlic and saute until clear.
Press tofu and add to a food processor along with all the filling ingredients.
Pulse a few times to have well mixed but not pureed.
Once done collect pastry dough from the fridge then using a rolling pin roll the pastry between two pieces of baking paper greased on both sides. Roll to half a centimetre thick and place in pie tins. I turned over the ramekins and drew a circle around about 2 cm out from the rim.
Place into the preheated oven and bake for 20minutes.
While cooking roll out remaining dough and create pastry lids for the pies.
Remove and set aside to cool, ready for your filling.
Once cooled slightly add in filling into all pots.
Place pastry lid on each pressing sides down with a fork and cutting off any slack.
Puncture a couple of slits in the top of the lid for air.
Optionally you can also brush some non-dairy milk or vegan butter on the top for a shinier look.
Heat made pies for another 20 minutes or until top looks golden.
Allow to cool slightly before serving.
Bake at 400 for 30 mins