The 2nd March marks the start of National Pie Week, and of course we’re celebrating by making pies in our best selling Pie Maker!
We’re switching up from the classics and whipping up this delicious veggie pie filling. Packed full of goodness, brimming with butter beans and bursting with flavour. Full recipe below:
Ingredients
- 2 courgettes
- 1 red onion
- 1 red chilli
- 2 cloves of garlic
- 1 jar of Bold Bean Co Queen Butter beans
- Zest & juice of 1 lemon
- Large bunch of fresh basil
- 1tsp miso paste
- 2tbsp nutritional yeast
- 2 rolls of Jus Roll short crust pastry (for the pie bases)
- 1 roll of Jus Roll puff pastry (for the pie lids)
Method
1. Thinly slice your courgettes and sauté in a large frying pan (we’ve used our 28cm Tri-Ply frying pan!) until browned. Remove and set aside.
2. In the same pan, add your diced red onion and sauté until soft. Then add your chopped garlic and chilli and cook for 1 minute, until fragrant.
3. Pour in the entire jar of butter beans in their delicious stock.
4. Add the lemon zest, tear in the basil, spoon in the miso paste and nutritional yeast, stir and simmer for 5 minutes until it’s thickened slightly.
5. Add the courgettes back in, mix and set the mix aside.
6. Use the large side of the pastry cutter to cut the pie bases.
7. Flip the cutter over and use the smaller side to cut the pie lids out of the puff pastry.
8. Fit the short crust bases into the pie maker moulds, spoon in your mix and top with the lids.
9. Close the machine, turn it on and let the machine do its thing. 10-15 minutes later, you’ll have beautifully golden and crispy pies!
Serve with sides of your choice - we’ve gone for honey roasted carrots and blanched Cavello Nero for a wholesome, healthy lunch.
Watch us bring it to life HERE!