A delightful wintry vegan pie with rich mushrooms and sweet shallots that will make your cold nights a lot warms. Vegan comfort food at its best.
Each serving provides 552 kcal, 10g protein, 67g carbohydrate (of which 13g sugars), 22g fat (of which 3g saturates), 6g fibre and 1.3g salt.
1 medium onion, thinly sliced
2 garlic cloves, crushed
400g/14oz mixed mushrooms, chestnut, button, shiitake, portabello, sliced or quartered if large
1 vegetable stock cube
2 bay leaves
180g/6oz cooked and peeled chestnuts (vacuum packed is fine)
flaked sea salt and ground black pepper
For the vegan pastry
300g/10½oz plain flour, plus extra for rolling
100g/3½oz sunflower oil
Put the dried mushrooms in a small bowl and pour the just-boiled water over the top. Set aside.
Heat 2 tablespoons of oil in a large non-stick frying pan. Fry the shallots and onion over medium heat for 10-12 minutes, or until softened and lightly browned, stirring occasionally. Add the garlic and cook for a few seconds more. Tip into a bowl and set aside.
Heat the remaining oil in the same frying pan and fry the mixed mushrooms for 5 minutes, or until lightly browned.
Stir in the soaked mushrooms and their liquor, the ale, crumbled stock cube, tomato
Bring the liquid to a gentle simmer and cook for 15–20 minutes, stirring occasionally. Mix the water with the cornflour in a small bowl until
Spoon the mushroom mixture into a 1.5 litre/2½ pint pie dish and leave to cool before topping with pastry.
Preheat the oven to 200C/180C Fan/Gas 6.
To make the pastry, mix the flour and salt in a large bowl. Add the sunflower oil and rub into the flour first with a fork and then with your fingertips until the mixture resembles breadcrumbs. Don’t let the mixture come together in a ball, it should remain in damp, flaky pieces.
Add the cold water and mix with a fork and then your hands until the dough comes together and forms a smooth ball.
Dust a work surface with flour. Dust a rolling pin with a little more flour, then roll out the dough until around 7.5mm/⅜in thick. Cut a circle of pastry
Brush the rim of the pie dish with a little
Use the trimmings to make decorations for the pie. Brush with more
Bake the pie for 45–50 minutes, or until the pastry is pale golden brown, and the filling is hot. Serve with freshly cooked green vegetables and mash.
fibre and 1.3g salt.