Jane Easton
A hearty and delicious vegan pie – basically a stew with a pastry hat.
This Big Puff Pie is fairly quick and easy to make because it uses ready-made puff pastry sheets and the pastry is baked in the oven while the filling cooks on the stove.
Then you assemble it and serve – to loud applause, of course!
Pie Filling:
2 tbsp olive oil
1 medium-large onion, chopped
1 clove garlic, crushed
200g/7oz mushrooms, chopped if medium or large, left whole if small button variety
One of the protein options as mentioned in Preparation
6 tsp vegan gravy granules (plain Bisto is fine) made up with 300ml/12fl oz boiling water
1 tbsp porcini mushrooms, soaked in boiled water then chopped into small pieces with scissors. Reserve the soaking water and include it in the 300ml needed for the gravy – see above
1 tbsp Dijon mustard
1 tsp mixed dried herbs
1-2 tsp shoyu or tamari type soya sauce
2 tbsp vegan sherry or red wine
100g/3oz frozen peas
Black pepper (gravy granules and soya sauce should provide enough salt)
Pie Crust:
1 pack Jus-Rol puff pastry sheet (sold fresh or frozen in most supermarkets) OR a pack of Jus-Rol solid puff pastry, rolled out by hand
Oil spray or a little vegetable oil
A little soya or other unsweetened plant milk (almond, coconut, hemp) to brush top of pastry
A hearty and delicious vegan pie – basically a stew with a pastry hat.
This Big Puff Pie is fairly quick and easy to make because it uses ready-made puff pastry sheets and the pastry is baked in the oven while the filling cooks on the stove.
Then you assemble it and serve – to loud applause, of course!
Choose from ONE of the four protein options below:
1. If using tofu, chop it into about 16 cubes and freeze overnight. Remove it from the freezer a few hours before you make the pie.
2. If using tempeh, it can be chopped with a big sharp knife while frozen. Otherwise leave it to defrost in the fridge a few hours before it is needed. Prepare as above.
3. If using TVP chunks, soak them in hot stock for a few minutes while you prepare everything else. Drain and squeeze gently before adding to pie.
4. If using seitan/gluten, drain, reserve liquid and set aside until ready.
5. Pre-heat oven to 225°C/450°F/Gas Mark 7.
5. Heat olive oil in a medium-large saucepan.
6. Sauté (gently fry) onion and garlic until onion is translucent – about 5 minutes. Add mushrooms and cook for 3-4 minutes.
7. Add the protein option of choice and gently stir in with rest of vegetables to coat with oil.
8. Make the gravy as above then add the mustard, herbs, soya sauce and sherry/wine and mix in well.
9. Add the peas, porcini mushrooms, gravy mixture and all other ingredients to the pie filling (except the pastry and soya milk).
10. Stir carefully to mix in well, taste and season if necessary, then turn down heat and leave to simmer.
11. Meanwhile, choose an oven-proof dish (or individual oven-proof dishes) that will hold the pie filling.
12. Use its shape to cut out a pastry lid – or several small shapes if you are using individual pie containers. Lightly oil a non-stick baking sheet or tray and place the pastry lid(s) on it. If using several lids space them out on the baking tray.
13. Brush with a little soya or other plant milk and bake in the hot oven for approximately 20 minutes, or according to the packet instructions – the pastry should be well risen and golden brown.
14. Spoon the stew into dish or dishes, place the pastry lid(s) on top and serve immediately.
Did you enjoy this pie? Check out this veggie curry pie recipe.
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