pot pie

Apple and Date Pot Pies

MAKES 3-4 PIES. Warming, comforting apple and sticky date pot pies. Delicious, and they can be whipped up in 35 minutes! The bottom layer of gooey, warm, spiced apples is topped with a little cheat – shop-bought vegan puff pastry which puffs up in the oven in just 12–14 minutes. Pure comfort!


  • 1 sheet vegan puff pastry
  • Sunflower oil, for greasing
  • Sprinkle of caster sugar
  • Vegan ice cream or plantbased Greek-style yoghurt, to serve
For the filling
  • 2 tbsp unsalted vegan butter
  • 4 apples, peeled, cored and cut into 2cm cubes
  • 4 tbsp light soft brown sugar
  • 2 tbsp plain flour, plus extra for dusting
  • ½ tsp ground cinnamon
  • 200ml (6.7 fl oz) water
  • 4 Medjool dates, pitted and finely chopped
  • ½ tsp ground cloves
  • 1 tsp vanilla extract

To serve

  • 1
    Preheat the oven to 220°C/425°F/Gas 7.
  • 2
    Add all the filling ingredients to a saucepan and stir to combine. Cover and simmer on a medium heat for 7-8 minutes or until the apples are tender, stirring occasionally.
  • 3
    Roll out the puff pastry on a lightly floured surface and cut out 3-4 circles the same size as your individual pot tops.
  • 4
    Divide the filling between the ovenproof pots. Place the pastry lids on top and pinch in the sides to close. Rub a little oil on top and sprinkle with caster sugar. Pierce the lids a couple of times and bake for 12-14 minutes until the pastry has puffed up and is golden on top.
  • 5
    Delicious served with vegan ice cream or plant-based Greek-style yoghurt.

All recipes extracted from Rainbow Bowls by Niki Webster (Pop Press, £12.99). Photography by Niki Webster. 

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