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!
Prep time: 20 minutes
Cooking time: 25 minutes
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 300g/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 sherry or red wine
100g/3oz frozen peas
Black pepper (gravy granules and soya sauce should provide enough salt)
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
Choose from ONE of the four protein options below:
Did you enjoy this pie? Check out this veggie curry pie recipe.
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