Mince and Onion Pie

Yorkshire Vegan

Pie is good. Especially this pie. Based on a traditional English mince and onion pie recipe, this meal is warmingly hearty, not to mention adaptable. Try it with your favourite seasoning, add some extra vegetables in there and maybe even swap the soya mince out for lentils!

Recipe serves: 6

Prep time: 10 mins

Cook time: 50 mins

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Ingredients

500 g soya mince
1 onion, chopped
1 -2 tablespoons of oil
250ml of vegan gravy (keep it quite thick). If you can’t find any, then you could use vegetable stock and gravy browning.
1 Tbsp. ketchup
2 teaspoons Henderson’s relish (or vegan Worcestershire sauce)
Black pepper (to taste, I used a lot)
1⁄2 teaspoon oregano
1 pack of ready to roll shortcrust pastry (Jus-Rol is vegan)
1 pack of ready to roll puff pastry (Jus-Rol is vegan)

Recipe serves: 6

Prep time: 10 mins

Cook time: 50 mins

Preparation

The filling can also be frozen and then used at a future date.

Method

The filling:

Finely chop the onion and soften in a large pan with the oil.

Once softened, add the soya mince and cook-off, stirring frequently, for about 5 minutes. The kind of soya mince I used needed to be rehydrated first so make sure you follow the instructions for that. If you are using frozen, break it up a bit and add it to the pan.

Add in the gravy, ketchup, Henderson’s, pepper and oregano to the pan. Stir it all together then cook over a medium heat. Try to reduce the mixture down so that it’s not too wet. You should be able to drag a spoon through the pan and have the mixture stay apart for a few seconds.

This can then be refrigerated until you are ready to use it. It will freeze too so you can make lots this time and then defrost ahead of time in the future.

The pie:

Get your pie dish or dishes ready and roll out the shortcrust pastry as per the instructions so you have enough to cover the bottom and the sides of your dish. This is a proper pie, not a stew with a puff pastry hat on.

Line the bottom and sides of your dish with the pastry and then blind bake at 200C for around 15 mins until the pastry turns golden. You can prick the pastry on the bottom of the pan with a knife to stop it rising up and help it cook a little better.

While your pastry is blind baking, you can roll out your puff pastry for the top as per the instructions on the packet.

Once your shortcrust is ready, add the filling and then place the puff pastry on top. Crimp around the edges and then make a couple of holes in the top with a sharp knife to let the steam out.