Ingredients
- 1 pkt Puff Pastry/Vegan pastry (Store bought)
- 1 pkt Ultimeat Plant-based Chicken meat patty
- 1 cup Mixed Vegetables (Store bought)
- 350 g Cube Chopped Celery
- 200 g Cube Chopped Carrot
- 400 ml Dairy-free milk / Milk (Optional)
- 600 ml Cyrstal Water
- 3 g Mix Italian Herb
- 5 g White Pepper Powder
- 1 ½ tsp Sea Salt (To taste)
- 1 tsp Mushroom Powder (To taste)
- 4 tsp Cane Sugar (To taste)
- 1 tsbp Starch (Texture)
- 2 tbsp Vegetable Oil (Any oil)
Preparation Method
Make the Filling
- Cook the Ultimeat burger patties with some vegetable oil in a pan from Frozen, 3 minutes each side. Cut into small cube & Set aside
- In a pot, drizzle some vegetable oil. Add in chopped cube celery & carrot.
- Saute for 2-3 minutes until fragrant.
- Add in Dairy-free milk, simmer for 1-2 minutes.
- Add in water,herbs,salt,sugar, pepper, & seasonings
- Simmer for 5-10 minutes until vege is cooked, taste & adjust the sauce
- Lastly add in starch, keep stirring until sauce is smooth & thicken
Fill & Bake the Pie
- Preheat the oven at 200c.
- Scoop some mixed veggies & Ultimeat Cube Burger Patty into a mixing bowl (make sure it is hot and durable).
- Pour sauce on top of the patties.
- Cover the top part with Puff Pastry. Use scissors to poke a hole in the middle.
- Bake in the oven for 15-20 minutes.
- After bake, Ready to serve while it is hot.