Carrot, Custard Pup Pies are cute and delicious little nuggets of joy. The recipe is intricate but not overly complicated. The result is individual little pies that make the perfect bite sized snack for any pooch. Note you can substitute the soy milk for almond milk or any non-diary milk product. The recipe works best with fresh carrot juice and apple sauce but you can use shop bought.
Preheat the oven to 350 degrees and lightly grease a dozen muffin tins.
Mix the flour, wheat germ, oil and vinegar.
Once the mixture becomes dough-like without any dry pockets roll into walnut-sized balls.
Use these balls to line the muffin tins and bake for roughly 15 minutes until they are a golden brown colour and dry in texture.
Whilst the cases are cooling you can create the filling. Start by mixing the carrot juice, apple sauce, soy milk and starch in a pan over a medium heat until the mixture is smooth.
Allow the mixture to come to the boil - still stirring all the time.
Once the mixture has thickened remove from the heat.
Pour the mixture into the cases and allow to cool.
Once cooled put in the fridge until they set and then they are ready to serve.