Mini Samosa Pies

Mini Samosa Pies

How amazing do these look? We had tons of fun testing these delicious mini samosa pies. They were a resounding success among all our friends!

You can also have fun experimenting with the filling, using different spices and vegetables. We settled on a spicy samosa mixture, which is packed with flavour and uses easy-to-find ingredients.

Mini Samosa Pies

Print Recipe
Mini Samosa Pies
Mini Samosa Pies
Servings
12 mini pies
Ingredients
  • 1/2 white onion diced
  • 2 garlic cloves thinly chopped
  • 2 tbsp curry powder
  • 1 tsp cumin
  • 1/2 tsp coriander seeds (crushed)
  • 1/4 tsp chili powder
  • 150 g potato diced
  • 2 medium carrots diced
  • 3/4 cup frozen peas
  • 300 ml vegetable stock
  • 1 tbsp corn flour
  • pinch of salt
  • 600 g puff pastry pre-rolled
  • almond milk for coating
Servings
12 mini pies
Ingredients
  • 1/2 white onion diced
  • 2 garlic cloves thinly chopped
  • 2 tbsp curry powder
  • 1 tsp cumin
  • 1/2 tsp coriander seeds (crushed)
  • 1/4 tsp chili powder
  • 150 g potato diced
  • 2 medium carrots diced
  • 3/4 cup frozen peas
  • 300 ml vegetable stock
  • 1 tbsp corn flour
  • pinch of salt
  • 600 g puff pastry pre-rolled
  • almond milk for coating
Mini Samosa Pies
Instructions
  1. Preheat oven to 220°C.
  2. Add a little oil to a pan. Once hot, fry the onion for 5 minutes.
  3. Next add the garlic, curry powder, cumin, coriander and chili powder to the pan, and fry for a further 2 minutes.
  4. Then add the carrot, potato, peas and vegetable stock, and simmer on a low heat for 20 minutes with the lid on.
  5. Meanwhile, roll out the pastry and use the pastry cutters to cut 12 large circles and 12 small circles. The pastry should be 4-5mm thick (if you're making your own).
  6. Before taking the pan off the heat, add the corn flour and salt. Simmer again on a low heat for 2-3 mins with the lid on.
  7. Place the large pastry circles into each muffin tin, followed by 1-2 tablespoons of the samosa mixture. Then cover and seal each pie with a small circle of pastry.
  8. Brush the top of each pie with almond milk, then bake in the oven for 10-12 minutes until golden brown.
Recipe Notes

You will also need a 12 hole muffin tray and two circle pastry cutters (10cm and 6cm)

Mango and Avocado Salad

Mango and Avocado Salad

Salads. They’re not exactly the trickiest of recipes to get right. But what can be a bit tricky is making a salad taste great. The sort of salad that makes you think “wow!”.

And I think we might have just done that!

We’ve fallen in love with this mango and avocado salad. It’s embarrassingly easy, yet bursting with sweet, fresh flavours… perfect as we build-up for the warm summer months.

Mango and Avocado Salad

Print Recipe
Mango and Avocado Salad
Mango and Avocado Salad
Servings
4 people
Ingredients
For the dressing
  • juice of one lime
  • 1 tbsp extra virgin olive oil
  • pinch of salt
  • pinch of pepper
  • 1 garlic clove chopped
For the salad
  • 1 mango diced
  • 2 avocados diced
  • 1 red onion chopped
  • 1/2 cup tinned black beans
  • 1/2 cup tinned sweetcorn
  • 3 leaves of iceberg lettuce
  • handful of coriander
Servings
4 people
Ingredients
For the dressing
  • juice of one lime
  • 1 tbsp extra virgin olive oil
  • pinch of salt
  • pinch of pepper
  • 1 garlic clove chopped
For the salad
  • 1 mango diced
  • 2 avocados diced
  • 1 red onion chopped
  • 1/2 cup tinned black beans
  • 1/2 cup tinned sweetcorn
  • 3 leaves of iceberg lettuce
  • handful of coriander
Mango and Avocado Salad
Instructions
  1. Add the dressing ingredients to a large mixing bowl and mix together with a spoon.
  2. Next, add the remaining ingredients to the bowl and mix everything together with two wooden spoons, until all the ingredients are coated in the dressing.

#SoVegan

Carrots in Blankets

Carrots In Blankets

Makes 12 blankets.

Ingredients

12 chantenay carrots
320g sheet puff pastry (approx. 35cm x 23cm)
Pinch of salt & pepper
1/2 tsp garlic powder
1 tsp sage
1 tbsp olive oil
Almond milk for brushing

Carrots in Blankets

Carrots in Blankets
– Full recipe bit.ly/2i71TsW

Posted by So Vegan on Friday, 23 December 2016

Method

1. Preheat oven to 220°C.

2. Place carrots in baking tray and season with salt, pepper, garlic powder, and sage. Drizzle with olive oil and mix together with hands.

3. Bake carrots in preheated oven for 25 minutes.

4. Meanwhile, cut the pastry into 12 even rectangles.

5. Remove the carrots from the oven and allow to cool so they can be handled.

6. Once cool, wrap each carrot in one rectangle of pastry.

7. Brush each blanket with almond milk.

8. Bake again for 10 minutes.

#SoVegan

Chickpea ‘Tuna’ Melt

Chickpea 'Tuna' Melt

Makes 2 sandwiches.

Ingredients

4 slices of bread
1 tin chickpeas
2 spring onions
1/2 cup sweetcorn
3 tbsp vegan mayonnaise
Pinch of salt & pepper
1 tbsp lemon juice
60g vegan cheese grated
1 tbsp vegan margarine

Chickpea ‘Tuna’ Melt

Chickpea ‘Tuna’ Melt
– Full recipe http://bit.ly/2ejvqlM

Posted by So Vegan on Wednesday, 19 October 2016

Method

1. Drain and rinse the chickpeas, transfer to a mixing bowl and mash until all the chickpeas are broken down.

2. Add the spring onion, sweetcorn, vegan mayonnaise, lemon juice and salt & pepper, and combine.

3. Next, take 2 slices of bread and spread 2 tbsp of the chickpea mixture on top of each slice.

4. Add 30g of vegan cheese to each slice of bread and top with a second slice.

5. Next, spread vegan margarine on the outside of the top slice of bread.

6. Place a pan on a medium heat. Wait until the pan is hot before frying the first sandwich (margarine side down) for 5 minutes or until golden brown.

7. While the sandwich is frying, carefully spread margarine on the top slice of bread.

8. Flip the sandwich over and fry for a further 5 minutes.

9. Remove from the pan and repeat for the remaining sandwich.

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