,
,
For the filling
1small red onion
1 clove of garlic, crushed
40g dried apricots
40g sour cherries or cranberries, soaked in boiling water for 10 mins
1 lemon
140g tofu, 1cm diced
50g shelled pistachios
50g almonds – whole blanched
100g cooked quinoa
3tbsp vegan egg replacement to bind – Oggs recommended
For the pastry
1 packet of filo pastry
80g Plant based butter
For the onion gravy
30ml oil
Salt and pepper to season
2 medium red onions, peeled and sliced into half moons
1 tbsp soft dark brown sugar
1 1⁄2 tbsp plain flour
Picked leaves from 2 sprigs fresh thyme
12 tbsp plain flour
Picked leaves from 2 sprigs fresh thyme
12 tsp Dijon mustard
150 ml red wine
350ml vegetable stock
To make the filling
Assemble and bake the pies:
Make the Gravy: