Lentil 'mince' potato top pies

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2 sheets of New Way pastry (or any vegan pastry) 1 tin of lentils 1 chopped onion 1 cup vegan gravy (made from Bisto granules) 1 Massel 'beef' style stock cube. 1 cup mashed potato (made with a little plant milk and vegan margarine)


Grease cupcake tray. Cut out pastry circles with cookie cutter. Big enough circles to press into cupcake tray and resemble pie shape. Partially bake the pastry cases (until edges are just barely golden) Saute chopped onion. Drain tin of lentils and put in a large bowl. Make up the gravy. Dissolve stock cube in hot water. Add stock, gravy and onion to the lentils. Fill the partially baked cases with the mixture. Top with mashed potato. Can be piped on if desired. Return to oven and bake at 200 C until potato golden brown on top.


Great for kids lunch boxes.

Source: Dee Lindsay