Tofu Pot Pie Pockets

Updated at: Thu, 17 Aug 2023 01:09:04 GMT

Step 1

Preheat your oven to 400F

Step 2

In a bowl add diced potato & 2 tbsp water. Microwave for 5 minutes. If the potato can be pierced with a fork, set aside, otherwise microwave 1 minute more at a time until just tender.

Step 3

In a pan over medium heat melt butter. Add in onions, garlic, mushrooms and celery. Sauté for about a minute. Then sprinkle in smoked paprika, mustard powder, garlic powder, thyme, Herbamare, and pepper. Cook for another few minutes, then sprinkle in flour. Cook mixture for about 3 minutes then pour in broth + milk. Stir. Add in frozen veggies, cubed tofu (or shredded chicken), and potatoes. Cook for about 5-10 minutes, stirring occasionally until very thick. It should be much thicker than regular pot pie filling.

Step 4

Roll out puff pastry sheets, then cut each into 4 squares. Add a scoop of pot pie filling (about 2 tbsp give or take) to the center of each square, fold over to form a triangle and press down the edges. Seal the edges with a fork, then gently pierce the top with the fork. You may do an egg wash for a shiny finish, but it isn’t necessary.

Step 5

Bake for 20-25 minutes, until golden brown. Let cool before serving! Enjoy

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