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Kale Pesto & Cauliflower Picnic Pies

Kale Pesto & Cauliflower Picnic Pies

Kate Ford | The Veg Space
These pretty mini pies are perfect for picnics, with a delicious juicy filling of cauliflower and pesto.
5 from 6 votes
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Course Lunch
Cuisine British
Servings 12 mini pies
Calories 225 kcal

Ingredients
  

  • 500 g shortcrust pastry
  • 1 large potato peeled and cut into 1cm dice
  • 200 g cauliflower florets frozen or fresh
  • 75 g curly kale
  • 3 garlic cloves peeled and crushed
  • 75 g almonds or pine nuts
  • 50 ml extra virgin olive oil
  • 1 lemon juice
  • 2 tablespoon chopped parsley
  • 75 ml dairy-free milk

Instructions
 

  • Preheat the oven to 180°C / 350°F / Gas Mark 4.
  • Boil the potato chunks for 5 minutes in a large saucepan. Add the cauliflower florets and diced onions, and cook for a further 3-4 minutes until both potatoes and cauliflower are just cooked through. Drain and set aside.
  • Add the curly kale to a blender or food processor along with the garlic, almonds, olive oil, lemon and parsley, and blitz until finely chopped. (For this recipe I prefer my pesto just 'chopped' rather than a smooth sauce, but the consistency is up to you). Add the soya/nut milk and pulse until combined.
  • Take a large bowl and add the potato and cauliflower, breaking up the cauliflower florets into small-ish chunks. Pour over the kale pesto and mix together until fully combined.
  • Grease a 12-hole muffin tin, (I use cooking spray for this). On a floured surface, roll out the pastry to about the thickness of a £1 coin, and cut out 12 large circles to line each hole of the muffin tin. Re-roll the offcuts, and cut out 12 smaller circles which will form the lids.
  • Fill each case with the potato and cauliflower mixture, (pack it in really tightly, it won't expand or leak during cooking!), and then brush the edges of each lid with a little water and stick down to the rim of the pies, crimping with a fork to create a good seal. Make four little holes in a cross pattern on the lid of each pie with a sharp knife.
  • Brush the lids of each pie with plant milk, then spray with cooking spray (if you have some handy). Bake for 35-40 minutes until deeply golden brown on top. Leave to cool in the tin, then remove the pies carefully. These can be served either hot or cold.

Nutrition

Serving: 1pieCalories: 225kcalCarbohydrates: 29gProtein: 6gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gSodium: 214mgPotassium: 258mgFiber: 3gSugar: 1gVitamin A: 708IUVitamin C: 25mgCalcium: 50mgIron: 2mg
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