Vegan Cheese & Red Pepper Filo Hand Pies

These easy vegan cheese and red pepper filo hand pies are perfect in lunch boxes when you want something different, but are also good served hot for dinner with potatoes and veg.

Prep Time15

Cook Time20

Total Time35

Course: Easy Vegan Pasta & Pizza Recipes

Cuisine: American

Keyword: cheese and red pepper pies, cheese and red pepper tarts, filo hand pies, filo pies, vegan cheese hand pies, vegan cheese pies, vegan cheese tart, vegan filo hand pies

Servings:

Calories: 393kcal

Author: Jacqueline Meldrum

Ingredients

200 g vegan cream cheese
8 tbsp vegan cheddar grated
2 tbsp nutritional yeast
pinch salt and pepper
1 large spring onions or two medium, finely sliced
½ red pepper finely diced
3 tbsp cooked sweetcorn
3 sheets filo pastry cut into squares
6 cherry tomatoes
spray oil

Metric - US Cup Measures

Instructions

Preheat the oven to 180c/160c fan/350f/gas mark 4.
Grease a muffin tray.
In a mixing bowl, mash the cream cheese to soften it, then add 6 tablespoons of grated cheddar and the nutritional yeast. Season with salt and pepper and mix well.
Add the chopped spring onion, red pepper and sweetcorn and mix again.
Add a square of pastry to 5 muffin cups (you may have enough pastry for 6) and brush or spray with a little oil.
Add another 2 or 3 layers (I used 3 layers altogether), at a slightly different angle each time so you are creating a frill around the muffin cup with a spray of oil between each layer.
Add a scant tablespoon of red pepper paste to the bottom of each pie, then top with a big scoop (2-3 tbsp) of the cheese mix.
Top each with a sprinkle of the reserved cheese and slices of cherry tomato.
Bake for 20 minutes until the pastry is crisp and golden and the cheese has melted.
Leave to cool in the muffin tray for a few minutes then serve warm or move to a baking rack to continue cooling. A spoon will help to ease the pies out the tray.
Enjoy!

Notes

You may use spay oil or melt some vegan butter or spread to coat the pastry between layers.
If you don't have red pepper paste, sundried tomato paste is good. you can use tomato puree and stir in some dried herbs, but use less.
Leftover filo can be covered with a damp tea towel if you are using it for another dish after making these or making a double batch.
If you want to use the leftover pastry another day, wrap it firmly in cling film then place in a firmly sealed freezer bag and keep it in the fridge for a few days until you need it.
These pies are best served the same day, hot or cold, while they are at their crispest. They can be chilled in an airtight container for a few days. They are still tasty but not crisp.

Nutrition