I've never had my Granny's light touch with pastry. She could turn out pies & delicate melt in the mouth biscuits with no problem whatsoever. Whenever I've made pastry, it's tended to go solid and chewy & not at all nice.
So when the Gardener asked for pie I panicked a bit. But, I didn't want to go down the pre-made shortcrust pastry route, because it would have meant leaving the house. Also, I wanted to give myself a bit of a challenge!
The internet is my friend, and fortunately after a little bit of research gave me a perfect pasty recipe from the Minimalist Baker. I really suggest going and reading all about her method as it's fool-proof and completely works! I even managed it!!
Now, I know this isn't a *proper* pie according to some (very bossy) pie pureists, however I like using these dinky containers, and anyway and it's my recipe.
So *whatevs*
The filling was created to be soothing, with lots of herbs and veggies in a smooth velvety sauce. Perfect for wintery months. It's also great for using up odds and ends of veggies. You could add leeks, celery, kale or any root veg to bulk out this basic recipe. Get creative!
Serve with some braised leeks or a tangy salad.
Chickenless Pot Pie
Ingredients Note:
For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.
(Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)
Ingredients
Pie Filling
- 1 medium carrot (finely chopped)
- ½ capsicum (finely chopped)
- 1 onion (finely chopped)
- 3 cloves garlic (finely chopped)
- 1 teaspoon olive oil
- 1 (400g) tin fava beans or similar ((you could use chickpeas too!) )
- ⅓ cup soya chunks ((Or use soya mince or other vegan 'chicken' replacement)
- ½ cup white wine
- 2 teaspoon thyme
- 1 Tbs rosemary
- 2 bay leaves
- 1 Tbs marigold stock powder (the vegan one!)
- 1 Tbs Mushroom or worcestshire sauce
- 1 Tbs Sesame oil
- ⅓ cup white wine (or extra water)
- ½ cup Water (or more if necessary)
- 3 Tbs flour
- Salt
- Pepper
For the Pastry top
- 135g organic white flour
- 80g solid coconut oil
- pinch salt
- 4-5 teaspoon ice cold water
Instructions
For the filling
- Start the filling by sauteeing the carrot, onion, garlic & pepper in the olive oil until the onion is translucent
- Add the herbs & marigold stock powder, the (vegan) worcestershire sauce , the sesame oil and the white wine.
- Add the beans and soy chunks and all the water. Simmer for a few minutes to re-hydrate the soy chunks.
- Now, add flour & stir until you have a nice thick sauce. Add extra water if you need a thinner sauce, or a sprinkle of extra flour if you need a thicker sauce.
- Season with salt & pepper and ladle it out into the waiting individual pie containers
For the pastry
- Add the salt to the flour & mix
- Using a pastry cutter or in a food processor mix the solid coconut oil into the flour
- Bit by bit add the ice water and use a spoon to mix it in gently until you have a ball of soft pastry.
- Preheat the oven to Gas Mark 6/200c
- Divide the pastry into 4. Roll each piece out and drape over each of the pie containers.
- Using kitchen scissors trim the pastry so its a little bit bigger than the pie.
- Use a fork to press the edges of the pastry down onto the container and use a knife to cut slits into the top to let the steam escape.
- Brush a little vegan mylk over the top of the pies
- Put the pies into the oven for around 15-20mins, until the pastry is crisp and browned on top.
Notes
Leave a Reply