POT PIE TARTS

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This is a recipe of mine that I altered to become a tasty appetizer. It is very rich and filling.

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  • 12
  • Average
  • 35 mins
  • 50 mins
  • Average budget

Ingredients

  • CRUST
  • 2 cups flour
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1 tsp smoked paprika
  • 1 tsp vegetable bullion
  • 1/2 cup vegan margarine
  • 1/2 cup vegetable shortening
  • FILLING
  • 2 potatoes, diced
  • 2, carrots, diced
  • 7 mushrooms, diced
  • 1 sweet onion, diced
  • 1 tbsp garlic, minced
  • 1 cup sweet peas, thawed
  • 1/2 cup sweet com, thawed
  • 2, cups vegetable broth
  • 1 can cheddar cheese soup
  • 1/2 brick Velveeta cheese
  • 1/2 cup soy milk
  • 2 cups old cheddar cheese, shredded
  • 2, tsp cumin
  • 1/2 tsp tarragon
  • 1 tsp vegetable bullion
  • 2 tbsp cornstarch and 1/4 cup water

Preparation

Step 1

Fry potatoes and carrots until almost cooked. Saute onions, garlic, and mushrooms until caramelized.

Step 2

In a separate pot heat broth, spices, cheeses, and soy milk until melted. Add cornstarch to thicken. Add all vegetables.

Step 3

Combine all the crust ingredients. Spray oil on cupcake pan. Press dough into cupcakes.

Step 4

Preheat oven to 400*F. Fill pies with cheesy vegetable filling. Top with pie dough. Bake 45 min until crust is golden and flaky.

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