They are actually super easy but really delicious and moreish. So don't say I didn't warn you, when 20 pies later you are lying on the floor in a pie coma. I warned you, but I don't blame you.
As usual, feel free to chop and change the ingredients as you please.
- Pre-made puff pastry (most of it is vegan, just check the ingredients. I used Just Roll)
- Sundried tomatoes
- Pine nuts
- Vegetable stock power or salt
You will also need a mini muffin silicone tray but feel free to improvise or just make bigger pies.
Firstly pre- heat the oven to about 200c or follow the guidelines on the puff pastry package.
Next, finely chop the onion and fry on a medium heat. While this is frying, chop up the sundried tomatoes, rosemary, garlic and mushrooms, also small. Add to the pan and cook through for about 5 minutes.
While everything is frying, roll out the dough to about 0.5cm thick. Cut out squares that are bigger than the holes of the muffin tray. Place the squares in the muffin cases and push them to the bottom, the corners should be sticking out the top.
Stir the salt/ stock into the mixture and spoon it into the pastry. Put it in the oven and cook until the pastry is beautiful and puffed and golden. Will take around 20 minutes.