A scent of thyme, white wine and oven-fresh puff pastry wafts through the kitchen - and it's already clear: Christmas is just around the corner! These golden-brown, crispy pies are not only a real eye-catcher on the festive table, but also a small masterpiece in terms of taste.
The hearty filling of leeks, aromatic chestnuts and our sunflower Mince combines winter warmth with vegetable lightness. Add a creamy white wine sauce, which adds an elegant, fine touch to the whole thing – perfect for a festive menu without meat, but with a lot of flavour!
Topped with fresh pomegranate seeds and fragrant thyme, small works of art are created that combine enjoyment and sustainability in the most beautiful way.
Whether as a main course or a noble appetizer - these vegan pies are a feast for all the senses. Crispy on the outside, juicy on the inside - and without any compromises.
Ingredients:
Puff Pastry
Pomegranate seeds
Thyme
For the Filling
76 g sunflower Mince
1 tbsp olive oil
1–2 leeks
80 g cooked chestnuts - cubed
150 ml vegetable stock
1 tsp soy sauce
1 tsp mustard
Salt & pepper
Nutmeg
Thyme
For the White Wine Sauce
1 tbsp butter alternative
1 onion
100 ml white wine
100 ml soy bean paste (soy cuisine)
100 ml water
Salt & pepper
Preparation:
Filling: Heat the olive oil in a pan, fry the finely chopped leeks for 4-5 minutes. Pour hot water over sunflower Mince, drain and add to the pan. Add the chestnut cubes, vegetable stock, mustard, soy sauce, thyme, salt, pepper and nutmeg. Stir well and fry until the liquid has evaporated. Then let cool briefly.
Roll out the puff pastry and cut out 24 circles (Ø 8 cm). Cut out smaller circles from 18 circles in the middle. Place the 6 full circles as bases on a baking tray and spread with soy cuisine. Place 3 rings on top of each, brush again. Bake in a preheated oven at 180 °C for about 15-20 minutes until golden brown.
White wine sauce: Sauté the onion cubes in butter alternative, add in the white wine and reduce by half. Add soy bean paste (soy cuisine), water, mustard, salt and pepper, bring to the boil briefly and allow to thicken slightly.
To serve: Pour the filling into the pies, pour white wine sauce over it and garnish with thyme and pomegranate seeds.
🌻 Tip: You can prepare the filling and sauce the day before - this leaves more time to enjoy, laugh and celebrate the holiday season.
Meet the most tastiest and protein-rich meat substitute: Sunflower Mince. It's a true all-rounder for quick, easy, and delicious cooking.
This healthy alternative to soy is made from 100% sunflower protein, so it's gentle on your digestive system and free from common intolerances. You can use it in any recipe that calls for ground meat—from bolognese to tacos. The best part? It doesn't need to be soaked, and its subtle nutty flavour adds a unique and delicious note to every dish.
✅ 53.8 g plant-based protein per 100 g
✅ 100% organic ingredients – no soy, no additives
✅ Perfect for many minced dishes such as lasagne, stuffed peppers, Bolognese & more
✅ Easy preparation – quick, versatile and delicious
✅ 76g ( 4 servings)