An Australian Classic dish made vegan. Approved by an Aussie Meat Eater!
Ingredients:
1/2 onion, chopped finely
3 tablespoon earth balance butter
2 packages Beyond Meat Beef crumbles
2 non-beef bouillons with 1 cup water
1/3 cup ketchup
1 tablespoon bbq sauce
1 tablespoon flour
1-2 tablespoons of FYH vegenaise
Pinch of Nutmeg
Garlic salt
Pepper
1 teaspoon of Vegemite (optional)
2 sheets of pastry puff sheets
Large muffin pan
Directions:
Preheat oven to 400
In a large frying pan add 1 tablespoon of butter and your onion
Cook over medium high heat for 5 minutes
Add in your beyond meat beef crumbles
Cook until beyond meat is heated thoroughly
Add in your beef cubes and water
Mix well
Cook until most of the water has cooked out
Add in your ketchup, bbq sauce, vegenaise, remaining butter and vegemite if using
Mix well
Stir in your flour to thicken
Season with nutmeg, garlic salt and pepper
Remove from heat
Roll out your pastry puff dough
Cut out a circle big enough to fill bottom and sides of muffin cup to make a bowl
Then cut a circle big enough to place on top of the muffin cup
Spray your pan
Place bottom in, fill with 1/4 cup of meat mix, or until filled
Brush rims with water
Place your top on top and use finger tips and pinch to seal*
Repeat with remaining muffins
Place into preheated oven and cook for roughly 20-25 minutes
Should be golden on top
Remove from oven and cool for 5 minutes
Serve with a side of ketchup!
*It's important to get the dough moist before sealing, it will open up during cooking if not sealed properly
This makes a good amount of mini meat pies, feel free to cut recipe in half