Beyond Meat and Kumara Pies (GF)

We're watching the Brokenwood Mysteries tonight, so why not do a modified Kiwi recipe? Instead of lamb, I went with Beyond Meat.

Unfortunately, the GF puff pastry my store sells does have dairy in it, so this a vegetarian, not vegan recipe.

The good news, if that's not a deal breaker for you, is that it is delicious and worth the time!

Sources: Westgold & Previous Recipe | Makes: 7-8 pies| Time: 2 hr

Ingredients

Beyond Meat Filling

1 lb ground Beyond Meat

3 tbsp flour

2-3 tbsp EVO

2 tbsp vegan, butter

1 onion, chopped

2 garlic cloves, crushed

1-2 tbsp chopped herbs

8 oz #mushrooms, cut into wedges

1 1/4 cup veggie broth (homemade to reduce sodium)

2 tbsp coconut aminos

1 tbsp tomato paste

S&P

Kumara Mash

1 lb kumara (Maori for sweet potato), peeled

1/4 tsp vegan butter

½ - 3/4c coconut milk (the drinkable kind), warmed

S&P

Dough

2 sheets frozen pastry dough, thawed

Instructions

Beyond Meat Filling Heat a large heavy frypan and melt the vegan butter. Add onion and garlic and cook on a medium heat until starting to brown, then spoon into a bowl.

Toss the diced Beyond Meat in the flour. Add oil to the same pan and cook through (about 8 min).

Add the vegetables back to the pan with the herbs, stock, tomato paste, coconut aminos, and mushrooms. Cover and simmer very gently for about 30 min or until thick.

Thicken the sauce slightly with cornflour diluted in a little water if needed. Season and set aside to cool, then refrigerate.

Kumara Mash

Cut the peeled kumara into large chunks and place into saucepan. Cover with salted water and & simmer for around 20mins until tender. Strain and press through a ricer or mash with a potato masher. Add the butter and stir until melted. Add the hot milk a little at a time and stir until you reach a consistency that is creamy but still holds it shape. Season and set aside to cool.

The Pies

Roll the sheets a little thinner and cut out 4 rounds of each sheet to fit your pie pans.

Place pastry into each of the pie pans and divide the Beyond Meat filling between each round. Top with kumara mash and the second round of pastry and fold the overhang of pastry from the bottom over the top to seal in the filling.

Cut steam holes into the top of each of the pies so the steam can escape. Place into the fridge for at least 30 minutes to chill before baking.

Place the pies into a 400F preheated oven for about 20-25 mins or until the pies are golden brown.

Leave to cool for 5-10 minutes in the pan before serving.