Home made Vegan Dough **** (Recipe below)
Store bought butter puff pastry
Filling ingredients for 3 pies:
Fry in oil:
1 punnet mushrooms, sliced
1 large red onion, sliced
1 large heaped tablespoon of minced garlic
½ zucchini – cut in quarters and sliced
Keep separte – do not fry:
½ red and ½ orange pepper – sliced
Fresh baby spinach
For 1 Vegan Pie:
Homemade vegan puff pastry ***
Used 4 vegan sausages
Vegan cheese – grated
For 2 Regular Pies:
2 boxes of Store bought butter puff pastry (2 rolls per box)
BBQ 6-8 regular bratwurst sausage links – the rest to be eaten as is on the side
Mixed mozzarella and cheddar cheese – grated (We used a lot, I would guess about 1-1½ cups).
Fry the all the veggies and garlic in oil together with the garlic.
Spray or paint your BBQ grid very generously with oil.
Place one layer of dough on the grid and layer the sausage, veggie mixture, spinach, cheese and peppers. The order does not matter.
Be careful, do not overload with the topping. It’s difficult to work with it on the grid.
Top with the second layer of dough and pinch the sides together to prevent the filling from falling out.
BBQ for ± 20 minutes till dough done and cheese melted and all heated through.
We did this by trial and error. The first one we did was the vegan dough pie, and as the dough was pretty soft, and we did not really know how to go about, we closed the grid. This made that the dough stuck to the top grid, and it was rather difficult to open the grid and not brake everything into small pieces. It still tasted very good!
The second pie went much better. Here we used store bought butter puff pastry and also built the pie on the grid, but kept it open. BBQ the bottom, then gently close and turn the grid around and BBQ the other side. If needed repeat the process till you have a nice toasted and browned pie.
Our third pie was perfect, but unfortunately I do not have a picture of this one as everybody just wanted to start with brunch.
We served this all with slices of fresh avocado, and baby tomatoes.
We also had a large bowl of fresh cut fruit with yoghurt, afterall it was brunch.
All in all we had a feast.
***Easy Vegan Puff Pastry
Makes 1 lb of dough
295g all purpose flour
scant 1/2 tsp salt
250g cold vegetable shortening
125ml ice cold water
Whisk together flour and salt.
Use a pastry cutter to cut the fat into the flour.
There should be largish chunks of fat visible, don’t cut it down too much.
Sprinkle water over the flour/fat mixture and gently mix together with a wooden spoon (you don’t want to mash the fat chunks too much).
When you can’t incorporate any more flour in, use your hands to gather together a dough ball.
Press/squeeze the flour mixture together to form a dough, rather than kneading.
The final dough will be sticky.
Turn dough out onto a well floured surface. Flour the top of the dough.
Roll into a rectangle, about 7 x 16″.
Make sure everything stays well-floured, keep checking under the dough to make sure it is not sticking.
Square everything up by pressing the dough into the side of a pastry scraper.
Fold the top down to the middle, and the bottom to the middle. Fold in half. Use the pasty scraper to square everything up. “*”
Rotate dough 90 degrees and repeat previous step. “*”
Wrap dough in plastic wrap or waxed paper and refrigerate for at least 4 hours before using.