Vegan Apple and Date Pot Pies
With crisp puff pastry and a spiced date and apple filling, these comforting pot pies are quick, easy, and suitable for vegans.
Introduction
Warming, comforting apple and sticky date pot pies. Delicious, and they can be whipped up in 35 minutes! The bottom layer of gooey, warm, spiced apples is topped with a little cheat – shop-bought vegan puff pastry which puffs up in the oven in just 12–14 minutes. Pure comfort!
Ingredients
| 1 sheet | vegan puff pastry |
| sunflower oil, for greasing | |
| sprinkle of caster sugar | |
| vegan ice cream or plant-based Greek-style yoghurt, to serve | |
| For the filling: | |
|---|---|
| 2 tbsp | unsalted vegan butter |
| 4 | apples, peeled, cored and cut into 2cm cubes |
| 4 tbsp | light soft brown sugar |
| 2 tbsp | plain flour, plus extra for dusting |
| ½ tsp | ground cinnamon |
| 200ml | water |
| 4 | Medjool dates, pitted and finely chopped |
| ½ tsp | ground cloves |
| 1 tsp | vanilla extract |
Essential kit
You will need: 3-4 ovenproof pots
Method
Preheat the oven to 220°C.
Add all the filling ingredients to a saucepan and stir to combine. Cover and simmer on a medium heat for 7–8 minutes or until the apples are tender, stirring occasionally.
Roll out the puff pastry on a lightly floured surface and cut out
3–4 circles the same size as your individual pot tops.
Divide the filling between the ovenproof pots. Place the pastry lids on top and pinch in the sides to close. Rub a little oil on top and sprinkle with caster sugar. Pierce the lids a couple of times and bake for 12–14 minutes until the pastry has puffed up and is golden on top.
Delicious served with vegan ice cream or plant-based Greek-style yoghurt.
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