Chunky Shiitake Steak Pie

Method

1. Preheat the oven to 200℃.
2. Heat oil in a cast iron pan or saucepan. When hot, add onion, garlic, carrots, celery, peas, bay leaves and thyme until vegetables soften. Add Fable® and cook for further 10 minutes.
3. Add tomato paste, Worcestershire sauce, stock and wine and stir to combine. Reduce heat to
low and simmer until sauce begins to thicken, around 15 minutes. Add lentils and cook for
another 10 minutes until the sauce is thick. Stir through chopped parsley and season with salt
to taste. Let the filling cool completely (can be left overnight).
4. Prepare the pastry by cutting rounds from the shortcut pastry to fit your pie tin. Drape pastry
into pie tins once fitted, being sure not to stretch or pull it. Top each pie with large sheets of
baking paper and fill with pie weights (you can use dried beans or rice).
5. Bake pastry for 20 minutes in the oven. Then remove the pie weights and baking paper, and
return to the oven for another 5 minutes or until the base is light golden and dry.
6. Fill pies with cooled Fable® filling, pushing down to fill each pie – should be slightly mounded.
Cut rounds from puff pastry, making them slightly larger than the edge of the cooked pastry
bases.
7. Melt plant-based butter. Brush edges of pie crusts with melted butter, then place puff pastry
tops on filling, pressing edges to seal. Brush the pie tops with butter, cutting a 1cm incision in
the middle of each pie using a knife.
8. Bake pies for 10-15 minutes or until pie tops are deep golden and puffed.

Did you like this recipe? Explore even more vegan pie ideas!