Potato and Mushroom Pie

Method

Start by making your pasty, as it needs time to rest in the fridge.
1. Sift the flour into a large bowl. Add a pinch of salt, cold NATURLI’ Block and rub it into the flour using your fingertips. When done it should look like breadcrumbs. Try to keep it as cold as possible.
2. Gradually add the plant drink to the dough. It needs just enough to form a dough. Bring it together, shape it to a ball and flatten it slightly. Don’t knead it too much!
3. Cover it and leave it to rest in the fridge.

Now make the filling:
4. Melt NATURLI’ Block in a pan, add the onions and mushroom and let them soften and caramelise. Then add garlic and cook for another 2 minutes while stirring.
5. Add your potatoes and tomato paste and let that fry off in a minute or two.
6. Sprinkle over the flour and stir it all together. The flour will help thicken the sauce.
7. Add 1 dl of vegetable bouillon, thyme, soy sauce and Worcestershire sauce and deglaze the pan. Bring to a boil before adding more vegetable bouillon. Potatoes should be just covered in liquid at this point.
8. Let it boil until the potatoes are soft and make sure to preheat your oven to 200°C.
9. Time to adjust flavour and consistency on the sauce. Taste and adjust with soy, Worchester sauce, pepper and maybe a little brown sugar. Is your sauce too thin you can either add a little thickener or just let it boil a bit longer. Too thick – add more bouillon. Continue adjusting until you’re satisfied. Bear in mind the sauce will also thicken slightly in the oven.
10. Pour your filling into your pie dish(es).
11. Roll out our pasty thinly and cut it into a shape that covers your pie dish(es).
12. Cover your pie(s) with the pastry and remember to use any leftover bits of pastry to decorate.
13. Brush with a bit of plant drink and bake in the oven for 20-30 minutes. Remember to check it. It should be golden brown on top.
14. Enjoy!