These pies are so yummy! Really unique flavour. Great for Sunday dinner with all the trimmings!
Preheat the oven to 190
Heat onions in some oil for 5 minutes
Add coconut aminos, squash, garlic, celery, carrots, corn, mushrooms and smoked paprika
Cook for about 2 minutes
Add the stock and stir
Combine the tapioca and water into a thin paste and add to the veg
Whisk it all together
Add the coconut milk and simmer for 5 min
Add the kale and pepper and heat through
Add the veg mix the individual ramekins and fill almost to the top
Add pastry to the top and crimp the edges to seal.
Make 4 slits on the top of each pie
Whisk together the glaze ingredients and brush on top of the pies
Cook for 30 minutes
Serving Size 6