Preparation time is 25minutes
Cook time is 40minutes
Total time is 1hours 5minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
13 Ingredients
Number of servings
4
- 1teaspoons baking powder
- 125grams vegan margarine
- 1 cup mint leaves, roughly chopped
- 1 brown onion, finely chopped
- 1 bunch silverbeet, stalks removed, leaves shredded
- salad (to serve)
- 250grams vegan microwave brown rice
- 2 cup wholemeal plain flour
- 150grams vegan cheddar, grated
- 2tablespoons olive oil
- 3 garlic cloves, crushed
- 1/4 cup pine nuts
- 100milliliter almond milk (or soy milk)
Method
Step 1 of 4
Pulse flour, baking powder and margarine in a food processor until a breadcrumb consistency forms. Add 1/3 cup of the milk and pulse to a dough. Divide into 4 portions and shape into discs. Wrap in plastic. Chill for 30 minutes.
Step 2 of 4
Meanwhile, prepare rice following packet directions. Heat oil in a frying pan over medium heat. Add onion, garlic and pine nuts and cook for 4 minutes or until onion has softened. Add silverbeet and 2 tbs water, cover and cook for 2 minutes or until wilted. Remove from heat, stir in rice, cheese and mint. Cool.
Step 3 of 4
Preheat oven to 180°C. Place a baking tray into oven. Lightly grease 4 x 13cm round pie tins. Roll each pastry disc between sheets of baking paper until 3mm thick. Press into tins, trim excess and reserve. Fill with silverbeet mixture.
Step 4 of 4
Re-roll reserved pastry. Cut 4 x 13cm rounds. Brush edge of pastry bases with water. Cover pies with pastry lids. Seal edges by pressing with a fork and cut a cross on top to allow steam to escape. Brush tops with remaining milk. Place onto hot tray. Bake for 25 minutes or until golden. Serve with salad.
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