Boo! These pumpkin pockets filled with vegan minced meat are perfect as a tasty snack for the next Halloween party. Let's celebrate the spooky season together. Happy Halloween!
Ingredients
For the filling:
- ½ pack of Easy To Mix Hack
- 100 g vegan scattered cheese
- 1½ tbsp tomato paste
- ½ onion and ½ garlic clove
- Salt pepper
For the dough:
- 300g flour
- 220 g vegan butter (cold)
- 6 tbsp organic oat drink (cold)
- ½ tsp salt
- Flour for the work surface
- Butter for brushing
Miscellaneous:
- Fine knife
- rolling pin
- cookie cutter
preparation
- Mix the Easy To Mix Hack according to the instructions and cool for 30 minutes.
- Peel the garlic and onion, chop them finely and set aside.
- Preheat the oven to 180 degrees top/bottom heat.
- For the dough: Knead all the ingredients with your hands or a food processor and form into a ball. Then chill for about 15 minutes.
- Heat the pan and fry the cooled mince until crispy together with garlic, onion and tomato paste. Season with salt and pepper. Set aside.
- Dust the work surface with flour, roll out the dough ball thinly with a rolling pin and cut out pumpkin shapes.
- Using a fine knife, carefully carve a face into half of the pumpkins.
- Fill the other half with the minced mixture and sprinkle with cheese.
- Carefully place the “pumpkin face” on top of the filling and seal the sides with the help of a fork.
- Brush with vegan butter, spread on the baking tray lined with baking paper and bake for about 10 minutes until golden brown.
- Let cool briefly, dip in ketchup and bite into it!
