INGREDIENTS

16 oz PAOW!™ Dark Pieces
1/2 yellow onion, diced
1 tsp garlic, minced
4 – Potatoes diced (or frozen diced if you are in a hurry)
2 tbsp olive oil
1 tsp salt
1/2 tsp ground black pepper
1/2 tsp dried rosemary
3 tsp vegan Worcestershire sauce
1 1/4 cup water
1/4 cup flour
1 store bought pie crust
1 deep Cupcake tray

PREPARATION

1. Pre-Heat Oven to the direction on the store-bought pie crust.
2. Lightly grease the cupcake tray and cut the pie crust into 6 equal sections then press each section to form the cupcake tray.
3. In a sauté pan on medium high heat, pour in the olive oil add the chopped onion and celery, garlic, and rosemary until soft.
4. Then add PAOW!™ Dark Pieces with salt and pepper and the diced cooked potatoes for 4-5 minutes. Set aside .
5. In a small bowl whisk together the water and flour until smooth. Pour into the skillet.
6. add the vegan Worcestershire. Stir continuously until sauce has thickened.
7. Add the sauce over the Paow mixture and stir.
8. Bake in the oven for 15-18 minutes, until filling is bubbly, and crust is golden.
9. Remove from oven and serve hot.

Serves: 6
Prep time: 25 mins
Cook time: 25 mins