A hearty and delicious pie – basically a stew with a pastry hat – that 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:
- Tempeh, 225g pack. Steam for about 5 minutes then chop into cubes and fry in a little oil and drizzle with soya sauce
- Frozen tofu, 225g pack or thereabouts. Freezing tofu gives it a more solid, chewy texture. Chop it into cubes then place in a plastic tub with an airtight lid in the freezer. Defrost before using and fry in hot oil until golden brown and drizzle with soya sauce
- Seitan (wheat gluten). Yakso brand 350g jars from health food shops OR Companion brand plain gluten or veggie chicken, 300g tins from Oriental grocers – drain each of these. Any liquid can be incorporated into the pie’s gravy
- TVP dried chunks, about 10-15, soaked in hot stock for 20-30 minutes until soft enough to cook.
- 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.
- 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.
- 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.
- If using seitan/gluten, drain, reserve liquid and set aside until ready.
- Pre-heat oven to 225°C/450°F/Gas Mark 7.
- Heat olive oil in a medium-large saucepan.
- Sauté (gently fry) onion and garlic until onion is translucent – about 5 minutes. Add mushrooms and cook for 3-4 minutes.
- Add the protein option of choice and gently stir in with rest of vegetables to coat with oil.
- Make the gravy as above then add the mustard, herbs, soya sauce and sherry/wine and mix in well.
- Add the peas, porcini mushrooms, gravy mixture and all other ingredients to the pie filling (except the pastry and soya milk).
- Stir carefully to mix in well, taste and season if necessary, then turn down heat and leave to simmer.
- Meanwhile, choose an oven-proof dish (or individual oven-proof dishes) that will hold the pie filling.
- 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.
- 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.
- Spoon the stew into dish or dishes, place the pastry lid(s) on top and serve immediately.