300 grams of cooked lupins, unpeeled
6 slices of frozen puff pastry, thawed
1 red bell pepper
120 ml vegetable stock
3 tablespoons nutritional yeast flakes
1 teaspoon mustard
0.5 teaspoon thyme
Freshly ground black pepper
4 tablespoons of olive oil and a bit to get the Cake molds to grease
Cut the zucchini and bell pepper, heat the oil in a frying pan and fry the vegtables for 5 minutes.
Cook some water to prepare 120 ml vegetable stock.
Grind the lupin beans in the food processor, along with the oil, nutritional yeast flakes and mustard to a fine mixture.
Then add, during the grinding, the vegetable stock.
Put the mixture in a bowl, stir in the fried vegetables and make it to taste with thyme and pepper.
Grease the cake tins with a little olive oil.
Put the dough in the baking tins.
Prick the dough with a fork in several places.
Divide the filling evenly over the dough.
Bake in oven at 180 degrees for about 40 minutes.
Instead of 6 small pies, you can of course make 1 large pie.