12 oz. vegetarian burger crumbles (try Boca Crumbles—www.bocaburger.com)
2 Tbsp. vegan bread crumbs
1/2 onion, finely diced
2 cloves garlic, minced
4 medium potatoes, boiled, cooled, and diced
2 Tbsp. olive oil
2 tsp. vegan Worcestershire sauce (available from www.veganstore.com)
1 cup mixed frozen peas and carrots
Salt and freshly ground black pepper, to taste
Dash of cayenne pepper
2 sheets frozen puff pastry, thawed
• Preheat the oven to 400˚F.
• In bowl, combine the burger crumbles and bread crumbs. Set aside.
• In a large skillet over medium heat, sauté the onion, garlic, and potatoes in the olive oil and Worchestershire sauce until the potatoes begin to brown. (It’s OK if the potatoes break apart and mash together a bit.) Add the peas and carrots, the burger crumble mixture, salt and pepper, and cayenne pepper. Cook for 5 minutes, stirring occasionally. Allow to cool slightly.
• On a lightly floured surface, roll out the sheets of puff pastry and cut each piece in half. Scoop half the filling onto each piece of pastry. Fold the pastry pieces over and crimp the edges with a fork. Place the pies on an ungreased cookie sheet and cook for 10 to 15 minutes or until puffed and golden.
Makes 4 servings
