I've made these pies before and they were so good I couldn't resist making them again and sharing them with you this time. Believe me you are going to thank me for it.
As with all my recipes these are super simple to make a real family pleaser.
I used ready-rolled puff pastry for these golden parcels which are filled with a layer of wholegrain mustard, well-cooked veggie burgers and a layer of cream cheese mixed with finely chopped chives and seasoned with black pepper.
I've given vegetarian or vegan ingredient options in the recipe, although there is little difference other than they type of cream cheese you add and the type of milk you brush the parcels with before baking.
I topped these pies with little leaves, which is my go-to pastry topper. Yes I'm a creature of habit, although I do seem to remember once adding little pastry people to the top of my cheesey vegetable pie and they were rather cute. I can only think I must have used a cutter.
I prefer serving the pies just warm or cold. The cream cheese filling works better this way. Serve them with salad and chutney or with potato wedges, carrots, mangetout and fine beans. Well actually any vegetables you fancy.
I used bought veggie burgers for this recipe, but you can make your own burgers. Bought ones seem to work well in these pastry as the flavours and textures don't overwhelm the other layers in these fabulous pies. When you make these pies, use your own favourite burgers.
Then bite through golden crispy pastry into a layer of herby cream cheese, into a well cooked burger and hit the mustard before you get to that last layer or pastry. Mmmmmm! Oh they are good.
Layered Veggie Burger Pies
- 1 tbsp rapeseed oil
- 4 veggie burgers
- 500g ready rolled puff pastry
- 6 tbsp wholegrain mustard
- 120g cream cheese (dairy or vegan)
- a handful of fresh chives, finely chopped
- a grinding of black pepper
- 2 tbsp milk (dairy or nut), for brushing the pastry
1. Preheat the oven to 220 c/200 c fan/425 f/gas mark 7.2. Gently fry the burgers in the oil for a few minutes on each side until well cooked.3. Mix the cream cheese with the herbs and season with black pepper.4. Cut eight circles of puff pastry. Use a saucer or small bowl. It needs to be a bit bigger than the burgers, a bit more than 1 cm all round so the filling will fit in.5. Put the pastry circles on a baking sheet and spread four of the circles with mustard (leaving a border) and rest with a thick layer of soft cheese (leaving a border again).6. Top the mustard with a burger then dampen around the edge of the pastry with a little water to help it bind. Add a pastry lid, cheese side down and seal the pastry using the prongs of a fork. Cut a couple of slits in the top to let out steam.7. Cut shapes from the leftover pastry to decorate the top of the pies and stick on with a little water (optional).8. Brush each pie with a little milk and bake for 15-20 minutes until the pastry is golden.9. Serve and enjoy!
Yield: Makes 4 individual pies
Love puff pastry? Try my Easy Mediterranean Tarts