Most of the people think that pies are always sweet. We don't think that! So today we don't use apples, berries, cinnamon or sugar for our picnic pies. We make hearty ones and buy spinach, artichokes and chickpeas. We also use a muffin pan instead of a big baking pan, so you can transport and enjoy these pies very easily. But let’s start with a basic pie-dough.
Mini Pies with Artichoke & Spinach
- 500 g (4 cups) flour
- 200 g (0.8 cups) vegan butter
- 10 - 15 tbsp cold water
- 1 small onion
- 115 g (4 oz) chickpeas
- 200 g (7 oz) canned artichokes
- 1 - 2 garlic kloves
- 50 g (1.8 oz) pine nuts
- 100 g (3.5 oz) fresh spinach
- salt & pepper
- lemon juice
- 2 tbsp plant-based milk
For the pie-dough add flour, salt and butter in a big bowl. Knead until combined. For a smooth texture add the cold water gradually. I used 13 tbsp. Wrap in foil and let chill in your fridge.
For the filling add your artichokes, chickpeas and diced onion in a bowl and blend. Wash your fresh spinach, remove stalks and add them to your filling. Peel your garlic cloves, dice and add them too. Now blend everything again and season with salt, pepper and lemon juice. If the consistency is not like a smooth puree add some artichoke juice or milk.
Roll your dough and cut out big and small circles with a big and small glass, so you have a base and cap for your pies. Grease a muffin tin and add the base of your dough (big circles). Brush a little water around the pastry rim. Fill your pies and top with the caps. Make little slashes on top of the lid for the steam to escape. Brush with vegetable milk and bake for 20 - 30 Minuten at 180°C / 350°F.