Mini Pies with Roasted Mediterranean Vegetables

by veronica April 13, 2014

written by veronica April 13, 2014

Yields: 8 pcs

Mix flour and salt in a large bowl.
Cut the vegetable margarine into small cubes, add to the bowl and work into the flour. Pour in the oat milk and work into a firm dough.
Add additional spelt flour if the dough is too sticky.
Let the dough rest for at least an hour in the fridge prior to making the pie crusts.
Create 8 small pie crusts in a well-greased or oiled muffin tray.

Peel the zucchini and cut it into large slices, divide the peppers and onions into quarters.
Place the vegetables on a baking tray covered with baking paper and drizzle some olive oil on top. Roast in a preheated oven at 200 degrees for approximately 20 minutes (depending on size).
Let the vegetables cool off slightly. Then add the roasted vegetables to a food processor with garlic, Ajvar Relish, vegetable stock, chickpeas, lemon juice and the liquid smoke sauce. Mix until smooth.
The filling should be as smooth and silky as possible. Mix for about 5 minutes before adding the olive oil while the food processor is still running.
Blend for an additional about 5-8 minutes.

Coarsely chop pine nuts and slice cherry tomatoes in half.
Place the filling into the pie crusts.
Garnish the pies with small slices of cherry tomatoes and pine nuts on top, and gently push the decorations down into the filling.
Bake in a preheated oven at 200 degrees for about 20-30 minutes. If the pine nuts begin to brown early, place tin foil above the pies, not to burn the pine nuts and surface.

Brunch Easter

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