Start up

20 min

Preparation

40 min

Total time

60 min

Serves

6 small pies

Ingredients

300 grams of cooked lupins, unpeeled

6 slices of frozen puff pastry, thawed

1 zucchini

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

Preparation

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.

Tips

Instead of 6 small pies, you can of course make 1 large pie.