It has been way too long since we have had a vegan recipe. And we were doing so well in our pledge to have one a week, or at the most every other week. It has been a long, hot and challenging summer. And it’s not over yet!
Love this idea. If you have some puff pastry in the freezer and a bag of carrots in the crisper you are well on our way. Now all you need is a handful of basil and oil for frying.
Note: Written details below; video at the end.
Makes about 24 Pies (her wording, not ours!). Oven temperature 430 F / 220 C.
• 12 medium carrots
• 17-1/3 oz / 500 g frozen vegan puff pastry
• handful of fresh dill
• salt and pepper to taste
• oil for frying
Take the puff pastry out of the freezer and put it in the fridge section at least a couple of hours before baking.
Wash the carrots, cut them in half and boil them until soft. Drain and let them cool.
Peel boiled carrots and cook them on a pan in hot oil (not deep-frying, just regular pan-frying) until golden brown. Add some salt and pepper to taste.
I fried the carrots in two batches, since there were many.
Mix the carrots with chopped fresh dill. Pre-heat the oven to 430 F / 220 C .
Roll out the puff pastry on a floured surface. Cut out 24 squares and roll a carrot into every square.
Cover the baking tray with a parchment paper and put the pies on it.
Bake for 15 minutes at 430 F / 220 C.
Serve as a snack or with soup.