What to do when you’re ingredient-strapped but you still want a tasty snack?
I was taunted by this enigma. It was that time of the month when I couldn’t just rush to the grocery store to fill up my pantry. I had very basic ingredients but a complex appetite.
But little did I know that the simplest solution was staring me in the face.
How to make the pies
The recipe makes 1 portion (two mini pies).
- Half an average sized onion, chopped.
- Quarter of a green bell pepper, chopped.
- Mixed dried herbs.
- 1 small carrot, chopped.
- 50g peas.
- 1 small tomato, chopped or puréed in a blender.
- 1 cup boiled and ground/ mashed sugar beans (you can use the food processor or a sturdy masher).
- Salt and black pepper.
- 1 garlic clove.
- Two and a half tablespoons self-raising flour
- 1 tablespoon margarine.
- 2 tablespoons vegetable oil.
- In a pan, add the vegetable oil, onion and green bell pepper. Sprinkle in the mixed herbs, and grind in some black pepper.
- Place on medium high heat and fry until the vegetables begin to sweat. Add the peas and carrots. Sprinkle in some salt. Stir, cover the pan, and allow to cook for about 5 minutes. Add the tomato, stir and cover for another minute. When the carrots and peas are cooked, but still firm, add the beans and stir until well mixed. Switch off the stove and remove from heat.
- Melt the margarine in a microwave. In the melted margarine, add two pinches of salt, sprinkle in some black pepper, and grate in the garlic. Alternately add the flour and a little water until the mixture forms a loose dough. Divide into two.
- In a ramekin, scoop in half of the vegetable mix. Take half the dough, flatten, stretch and cover the vegetables. Smooth the dough over with a tablespoon, completely covering the vegetables.
- Bake in the oven at 180°C for 20 minutes, or until golden-brown.
I used two ramekins of about 10cm diameter and 4cm depth. But even one large casserole dish will do.
And there you have it—cheap as dirt, vegan and full of flavour. I promise you won’t crave meat.