Big Puff Pie

Method

• 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.

Did you enjoy this pie? Check out this veggie curry pie recipe.