Makes 4 single portion pies
400g plain white flour
100g sunflower oil
1/2 tsp baking powder
1 white onions
1 large carrot
2 cloves garlic
Handful fresh garden herbs (sage, rosemary, thyme)
1 tin Cannellini beans
1 tsp white miso paste
1/2 tsp Dijon mustard
1/2 tsp cornflower
150ml vegetable stock
1 large handful fresh kale
1. Preheat the oven to 220 degrees Celcius.
2. Add the flour and baking powder to a bowl with a pinch of salt. Using a spoon, mix in the oil to a breadcrumb consistency. Then add about 10tbsp cold water, a few at a time, to gently bring the pastry together, careful not to overmix. Use your hands to compact into a ball, and chill in the fridge for 30 mins.
3. Dice the onion and carrot, and cook in a pan with a little oil on a low heat to soften. Finely chop the garlic and herbs, and add to the pan for a further few minutes.
4. Add the beans and their water, the miso, Dijon and cornflower and mix in well. Add the stock and leave to simmer until thickened slightly, approx 10 mins. Roughly chop and add in the kale, mixing to wilt, then leave to cool slightly.
5. On a floured work surface, roll out the pastry to the thickness of a £1 coin. You can use mini pie tins or metal rings on a baking tray, but line the bottom and sides, and leave enough pastry to make lids.
6. Fill the pies with the filling, and brush the rims with water before sticking on the lids. Trim the edges and brush the tops with a little oil.
7. Cook in the oven for 30 minutes, until golden.