This is a very interesting dish.

Served with only one layer of pastry over the pan, which makes it lighter than a regular pie.

It looks very impressive and it is cooked very easily.

Traditionally it is filled with chicken and various kinds of vegetables.

I include the vegetables, but the chicken is replaced with tofu.

The crispy pastry top is cooked in vegetable oil and with a small amount of marjoram, but it can be replaced with a dry basil. Ready? Set? Let’s go cooking!

We will need: (3 servings)

For the pastry

1 cup (250 ml) of all-purpose flour

1/4 cup of vegetable oil

1/4 cup of water

1/4 tsp. of marjoram

Salt

For the filling

2 carrots

1/2 red onion

3-4 mushrooms of champignon

1.5-2 sticks of celery

4-5 tbsp. of frozen peas

3 cloves of garlic

150 g. of tofu (I use extra firm)

1/4 tsp of curry

1/2 tbsp. of vegan yeast (optional)

3/4 cup of broth or water

1 teaspoon of lemon juice

1 tbsp. of all-purpose flour

Salt, black pepper (to taste)

Preheat the oven to 190C / 375F.

Mix the flour and the oil.

Add water, salt, and spices. The dough should be soft.

Chop the vegetables and garlic.

Fry them in vegetable oil for a few minutes.

Cut tofu into cubes.

Add to the vegetables.

Add spices, salt, and pepper, if necessary.

Add broth and lemon juice, then add flour.

Remove from the heat and mix in the vegetables including peas.

Distribute in the cups. Very thinly roll out the dough.

Cover the cups with the dough. Crop unnecessary edges.

Make 4 small incisions and put the pies in the oven for 40-45 minutes.

It is ready when the crust of dough is browned.

Cool down and serve!

Bon appetit!