Crispy Tempeh Pie

Serves : 4

Preparation time: 30 minutes

Cooking time : about 10 minutes

Ingredients

• 500 ml (2 cups) tempeh, finely chopped
• 60 ml (4 tablespoons) oil
• 1 onion, chopped
• 1 clove garlic, chopped
• 1 carrot, finely diced
• 1 pinch cloves, ground
• 1 ml (1/4 tsp.) nutmeg, ground
• 1 ml (1/4 tsp.) ginger, ground
• 1 ml (1/4 tsp.) ground cinnamon
• 1 ml (1/4 tsp.) thyme
• 1 ml (1/4 teaspoon) savory
• 250 ml (1 cup) red wine
• 4 to 6 sheets spring roll dough
• Salt and pepper to taste
• Qs canola oil for frying
• Qs ketchup

Preparation

1. In a hot skillet, sauté tempeh in oil until lightly browned.
2. Deglaze with red wine, add onion, garlic, carrot, cloves, nutmeg, ginger, cinnamon, thyme, savory, red wine and reduce to dryness. Check seasoning and continue cooking over medium heat for 2 to 3 minutes, stirring constantly. Leave to cool.
3. Cut pastry sheets into 4 equal squares.
4. In the center of each square, divide the mixture and form rolls by folding the dough.
5. Lightly moisten the edges with water to help the dough stick together.
6. In a hot frying pan, in the cooking oil, fry the rolls until golden-brown. Remove and place on paper towels.
7. Serve with ketchup.