I recently did an interview with VeganChic where Dianne Wenz asked me if I had a favorite recipe in Betty Goes Vegan. I always find this to be a hard question because honestly we tried to only put recipes in the book that we really loved and each one – well flipping through Betty is like flipping through a diary for me. Every recipe takes me back to the day that recipe was conceptualized or perfected. It’s like picking a favorite day out off the best days of your life. That day I choose The Greek Sliders (pg. 185) as being one of my favorites and just talking about it inspired me to ask Dan to grab some vegan Soy Feta cheese  on his way home.

Now some of you remember this vegan feta from a post we did in 2011. Back then we used  it to make an Artichoke Bruschetta and a Greek Salad and feel in love with this delightfully sticky crumbly stuff. But after we made the sliders that night for dinner I still had half a package of vegan feta to play with. So I looked to Betty.

See Betty has this whole line of “Impossibly Easy Pies” that are pretty much the definition of funny and easy. I seemed to remember a certain one with Feta that would make a great lunch the next day. Yes, we took some liberties with our Mini Greek Vegan Burger Pies but I think we kept the simple spirit of this recipe and have made something pretty awesome and definitely delicious if I do say so myself. I never had a “burger pie” before The Betty Crocker Project but in my journey into becoming a Betty Head – I’ve come to love these recipes. These little buddies are damn tasty and totally worth trying out. They’d be great for a potluck or party or just to stuff your face with.

What else can I say? Go make some pies already.

Mini Greek Vegan Burger Pies

Filling

2 Vegan Veggie Burger Patties, defrosted and chopped into bite sized peices (we recommend using Gardein Beef-less Patties)

Olive Oil Cooking Spray

1 Tablespoon Bragg’s Liquid Amino Acids

Dash of Liquid Smoke

2 Medium-sized Roasted Red Peppers

1/2 Red Onion, diced

1/4 Cup Fresh Parsley, diced

2 Tablespoons Kalamata Olives, pitted and chopped

1/4 Cup Vegan Feta Cheese (we recommend using Soy Feta from Vegcuisine)

Biscuits

1 Cup Bisquick

1 Cup Soymilk

2 Tablespoons Flaxseed, ground

2 teaspoons EnerG Egg Replacer, just the powder not made per instructions on the package

1/4 teaspoon Red Pepper Flakes

1/4 teaspoon Dried Rosemary, crushed

1/4 teaspoon Oregano

1/4 teaspoon Marjoram

1/4 teaspoon Crushed Black Peppercorns

1/4 teaspoon Nutritional Yeast

1/4 teaspoon Garlic Powder

Heat oven to 375.

Spray your handy cast iron skillet with Olive Oil Cooking Spray and heat over a medium heat. Once your Oil is hot, toss in your chopped up Veggie Burger pieces and carefully pour Braggs and Liquid Smoke over the top. Try to get as much of the Braggs and Liquid Smoke over the Burger and not the hot skillet as possible. Watch out for any hot oil splash backs. Brown your Burger pieces and toss in a large bowl with the remaining Filling ingredients once they have crispy edges.



While your Burger pieces are cooking, mix all the Biscuit ingredients in a large bowl using a whisk.

Spray down a muffin/cupcake pan with Olive Oil Cooking Spray and one at a time partially fill each cup in the pan with 1 tablespoon of the Biscuit batter. Then place about a tablespoon of Filling into the center and top with another tablespoon of Biscuit batter.

Once all your cups are full, bake your pies for 20-30 minutes or until you can stick a bamboo skewer in the biggest one and have it come out clean. These are pretty pale biscuits so don’t wait for them to get golden on top.

Let cool a little on a rack and serve warm with some fresh tomatoes and some pickled peppers or olives on the side – ya know like the Greeks do.