I had never heard of Easter Pie before so I wasn't sure what the results would be but they were delicious! The recipe all in all was easy to follow and there were absolutely no surprises. It was a great success and we plan to put it into good use next time we have guests over. As a lot of the prep comes before hand and the stove does the rest, I feel it would be a great recipe for entertaining.
Ingredients:
1 cup wheat gluten flour (vital wheat gluten)
3 tablespoons tapioca flour
3 tablespoons nutritional yeast
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon hot red pepper flakes
1 teaspoon ground fennel seeds
1/2 teaspoon whole fennel seeds
1/2 teaspoon cayenne
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
10 to 12 ounces firm tofu, crumbled
1/4 cup water
2 tablespoons soy sauce
2 tablespoons olive oil
1 tablespoon ketchup
1 Pepperidge Farm puff pastry sheet, thawed
Directions:
1. Preheat the oven to 350 degrees F. Lightly oil a shallow baking pan and set aside.
2. In a food processor, combine the wheat gluten flour, tapioca flour, paprika, onion powder, garlic powder, red pepper flakes, whole and ground fennel seeds, cayenne, salt, and pepper. Pulse to mix.
Dry ingredients pulsed.
3. Add the tofu, water, soy sauce, olive oil, and ketchup and process until well mixed.
4. Shape the mixture into a 7-inch log, wrap it in foil and place it in a baking pan. Bake for 45 minutes, turning once about halfway through. Remove from the oven and set aside to cool completely.
5. Roll out the pastry sheet on a floured surface. Place the cooled sausage log on the lower third of the pastry and fold in the sides. Roll up the pastry to enclose the sausage and use your fingers to seal the ends. Place the roll on a baking sheet, seam-side down, and refrigerate for 30 minutes. Preheat the oven to 400 degrees F.
6. Bake until the pastry is nicely browned, 25 to 30 minutes. Cool for 15 minutes before slicing with a serrated knife.
4. Shape the mixture into a 7-inch log, wrap it in foil and place it in a baking pan. Bake for 45 minutes, turning once about halfway through. Remove from the oven and set aside to cool completely.
5. Roll out the pastry sheet on a floured surface. Place the cooled sausage log on the lower third of the pastry and fold in the sides. Roll up the pastry to enclose the sausage and use your fingers to seal the ends. Place the roll on a baking sheet, seam-side down, and refrigerate for 30 minutes. Preheat the oven to 400 degrees F.
6. Bake until the pastry is nicely browned, 25 to 30 minutes. Cool for 15 minutes before slicing with a serrated knife.
Right out of the oven!
Our delicious salad
Served with strawberry salad and brussel sprouts!
Yum and done!
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