Vegan spinach and potato pie
Quick and easy recipe for a puff pastry pie with spinach, potatoes, tofu and red onions
Servings: 4 servings
Const: low
Equipment
- 1 high-sided baking sheet (15x30)
- immersion blender
Ingredients
- 1 rectangular puff pastry
- 350 g frozen spinach
- 2-3 small potatoes
- ½ red onion
- 1 Tbsp extra virgin olive oil
- as needed salt & pepper
To replace egg (binder)
- 150 g firm tofu
- 100 ml water
- 1 Tbsp nutritional yeast
- 1 tsp Kala namak seasoning (black Indian salt)
- 1 tsp Corn starch
- as needed salt & pepper
Instructions
- Put the frozen spinach in a non-stick frying pan and cook over medium-low heat, turning the frozen blocks from time to time.
- Meanwhile, peel the potatoes and cut the onions as desired. Remember that cutting the potatoes small will make them ready faster.
- Remove the spinach from the pot and set aside once it is no longer frozen.
- In the same frying pan, put a little oil and sauté the potatoes and red onions until they are cooked. If necessary, add a drop of water to speed up cooking.
- Meanwhile, prepare the tofu binder to replace the egg by putting 150g tofu, 1C noble yeast, 1c Kala namak, 1c cornflour and 100ml water in a high-sided container.
- Blend everything with an immersion blender until you get a cream.
- Put the spinach, potatoes and onions and the tofu cream in a bowl. Mix well with a spoon.
- Place the puff pastry on a high-sided baking tray with baking paper.
- Poke holes with a fork in what will be the base of your savoury pie.
- Place the spinach, potato and tofu filling in the baking tin and close the edges of the puff pastry by securing the ends with the tines of a fork.
- Bake at 200°C ventilated function for 40 minutes or until the puff pastry is golden brown.
- Before cutting or serving your savoury pie, let it rest for at least 5 minutes out of the oven.