Petra Cavini's Oumph! Filo Pastry Pies
9 mini pies
140 g (1/2 packet) Pulled Oumph!
approx. 250 g filo pastry
30 g coriander
1 red pepper
1 red chili
½ red onion
300 ml plant-based single cream
2 tbsp starch
1 tbsp balsamic vinegar
½ tbsp tomato puree
½ tbsp cumin
Salt and pepper
Olive oil for frying
approx. 100 g oat-based cream cheese or crème fraîche
10 g coriander
Turn the over on to 200 degrees.
Finely chop the red onion and chili and cut the pepper and aubergine into cubes. Fry in a generous amount of olive oil together with the cumin and tomato puree on a medium-high heat until it develops a nice browned surface. Then add the Oumph! and lower the temperature of the hob. When the Oumph! has been fried with the vegetables for a while, sprinkle over the starch. Pour over the single cream, balsamic vinegar and coriander. Season with salt and pepper.
When the filling has started to thicken, put the frying pan aside. Get a muffin baking tray with room for nine muffins. Brush each shape thoroughly with oil.
Cut the filo pastry sheet into 9 pieces using a pair of scissors. Then add more layers of strips of filo pastry in each muffin tray like a pie crust. The brush over with oil.
Fill each pie with the mix from the frying pan. Bake in the middle of the oven for approx. 10–15 minutes. When they have cooled down slightly, garnish the pies with cream cheese, coriander and Sriracha.