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Vegusto B2B
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| Recommended shipping with cooling element: Since sensitive product  in the shopping cart. |
4.80 Fr. | ||
| Total: | 0 Fr. |
| Delivery: | 0.00 Fr. | ||
| Recommended shipping with cooling element: Since sensitive product in the shopping cart. |
4.80 Fr. | ||
| Total: | 0 Fr. |
186: © 1997-2024, Vegi-Service AG, CH-9315 Neukirch (Egnach), www.vegusto.ch
Ingredients
approx. 1½ puff pastries, 28 x 42 cm
2 tbsp Soya Cuisine
10-cup muffin pan
Filling
140 g Vegan-sausage, Onion [Order No: 121]
1 small carrot, 40 g
30 g Vegusto Potato Flakes [Order No: 306]
60 g water
20 g sunflower oil
15 g of onions, chopped
¼ tsp salt [Order No: 305]
Chutney:
2 tbsp sunflower oil
20 g of onions, chopped
1 heaped tsp sugar or xylitol [Order No: 303]
½ sweet apple, 80 g, diced 3-4 mm
1 tbsp tomato paste
1 dl vegetable broth
120 g strained tomatoes
0.5 dl orange juice
½ tsp grated lemon peel
1 tsp curry powder
1 tbsp agave syrup
2 pinches of salt, freshly ground pepper
½ tsp garlic powder
1 pinch of ginger powder
1 small pinch of cayenne pepper
¼ tsp sweet paprika
1 small dash of lemon juice
Treat yourself with Vegusto: Recipe No. 186
The pie is an English invention, which has enjoyed worldwide popularity for a long time. This mini pie recipe features a surprise filling of fruity tomato and apple chutney and hearty sausage meat made from carrots and vegan-sausage.
Ingredients
approx. 1½ puff pastries, 28 x 42 cm
2 tbsp Soya Cuisine
10-cup muffin pan
Filling
140 g Vegan-sausage, Onion [Order No: 121]
1 small carrot, 40 g
30 g Vegusto Potato Flakes [Order No: 306]
60 g water
20 g sunflower oil
15 g of onions, chopped
¼ tsp salt [Order No: 305]
Chutney:
2 tbsp sunflower oil
20 g of onions, chopped
1 heaped tsp sugar or xylitol [Order No: 303]
½ sweet apple, 80 g, diced 3-4 mm
1 tbsp tomato paste
1 dl vegetable broth
120 g strained tomatoes
0.5 dl orange juice
½ tsp grated lemon peel
1 tsp curry powder
1 tbsp agave syrup
2 pinches of salt, freshly ground pepper
½ tsp garlic powder
1 pinch of ginger powder
1 small pinch of cayenne pepper
¼ tsp sweet paprika
1 small dash of lemon juice
Preparation
Preheat the oven to 200°C and bake the rissoles on the second lowest rack for 15 minutes.
Peel and divide the sausages in half. Cut half of the sausages and carrots into 3-5 mm cubes and set aside.
Coarsely chop the other half of the sausages and put them into a tall container together with the remaining ingredients for the filling and puree finely with a hand blender. Now add the sausage and carrot cubes to the pureed mixture with a spoon.
For the chutney, caramelise the onions in oil with the sugar. Then add the apple cubes and fry for 1 minute on medium heat. Now gradually add the rest of the ingredients and simmer gently over medium heat for 5-7 minutes.
In the meantime, grease 10 muffin cups, line them with puff pastry and spread the chutney evenly inside them.
Make 10 balls (30 g each) out of the carrot-sausage mixture and put them into the muffin cups. Add puff pastry circles to the tops and press the edges down with a fork.
Pierce an air hole in each pie to allow air to escape during baking.
Coat the tops of the pies with Soya Cuisine. This will turn them a nice golden yellow when baked.
Preheat the oven to 180°C and bake the pies for 25-30 minutes on the second lowest rack.
