Carrots (instead of pigs) in a Blanket — Vegan Recipe

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 least one every other week. It has been a long, hot and challenging summer. And it’s not over yet. Okay. Let’s cook!

Love this idea. If you have some puff pastry in the freezer and a bag of carrots in the crisper you are well on your way. Now all you need is a handful of basil and oil for frying.

Oh, by the way, this recipe is from VeganSandra.com. Written details coming up below, plus a video at the end.

Makes about 24 Pies (her wording, not ours!). Oven temperature required: 430 F / 220 C.

— Ingredients

• 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

— Directions

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. Preheat oven.

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.

Video

• More from VeganSandra here » Check out her Cookbooks here »

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