"In this pie, the usual chewy, gravy-laden meat goo gets spiked with a good swig of stout, which is then encased in flaky pastry like an edible flask. Use stock made from mushroom stock powder, rehydrated shiitakes or a mix of fresh mushrooms, or even the steaming water from Faux gras [pg 221]. Select a medley of different mushrooms to make up the 200g for more complex flavour." Recipe extracted from pg 244 of Zacchary's new book, The Vegan Butcher.
Serves 2 | Prep time: 40 mins | Cooking time: 20 mins
- 2 frozen dairy-free puff pastry sheets, thawed
- 2 tsp olive oil
- 1 tsp soy milk
- Steamed green peas (to serve)
- Mint leaves (to serve)
- 240ml mushroom stock
- 100g TVP mince
- 2 Tbsp dairy-free butter
- 2 French shallots, finely diced
- 200g mixed mushroom medley, roughly chopped
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 2 Tbsp plain flour
- 440ml Guinness or stout
- 2 tsp ‘beef’-style stock powder
- 2 Tbsp kecap manis
- 2 Tbsp vegan Worcestershire sauce
- 1 Tbsp soft brown sugar
- 1 tsp Vegemite
- 1/2 tsp unsweetened cocoa powder
- 1/2 tsp chopped thyme leaves
- 1/2 black pepper
- To make the pie filling, heat the mushroom stock in a saucepan over medium heat, then tip in the TVP, remove from the heat and set aside for 5 minutes to rehydrate.
- Melt the butter in a saucepan over medium heat, add the shallot, mushroom, carrot and celery and sauté for 10 minutes. Mix in the flour and cook for 2 minutes. Add the remaining filling ingredients, stir well and simmer over low heat for 10 minutes or until reduced slightly.
- Preheat the oven to 150°C (300°F). Choose two small oval pie dishes or ramekins for the pies.
- Cut one of the pastry sheets in half and use it to line the pie dishes or ramekins, trimming any excess pastry. Up-end one dish or ramekin and place on the remaining sheet of pastry. Use a knife to cut out two pie lids. Set aside.
- Line the dishes or ramekins with baking paper, then add baking beads and blind bake for 10 minutes. Remove from the oven and lift out the baking paper and beads. Carefully press down any risen pastry.
- Increase the oven temperature to 200°C (400°F).
- Fill each pastry crust with half the filling, pressing it in to fill up completely. Place the pie lids on top, then use a fork or your fingertips to crimp where the pastry top meets the base and seal the filling inside so it doesn’t have any chance of escape.
- Cut leaf shapes in varying sizes from the remaining puff pastry scraps, using the knife to etch texture into the leaves. Place them across the top of the pies and press in to decorate and cover evidence of imperfections. Whisk together the olive oil and soy milk, then brush over the top of the pies. Bake for 20–25 minutes, until the pastry is cooked through. Serve with steamed peas, topped with a few mint leaves.
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I’m into indulgent food that looks and tastes like it shouldn’t be vegan, just to prove we can. See all recipes by Zacchary