Ale and Mushroom Puff Pastry Pie
Going veggie doesn't have to be bland. Try this alternative Ale Pie for St. Patrick's day.
Keep it veggie - make sure that any cheese you use is suitable for vegetarians and choose free range eggs.
Serves 4
Prep time: 10 minutes
Cooking time: 30 minutes
Ingredients
- 100g vegan margarine
- 2 large bunches spring onions
- 550g small chestnut mushrooms
- 1 tbsp cornflour
- ½ tsp yeast extract (Marmite)
- 300-350ml light vegan ale
- 210g ready rolled puff pastry
- 800g floury potatoes, peeled
- 100ml unsweetened soya milk
Procedure
- Preheat Oven to Gas 6/200°C/400°F.
- Melt 50g of margarine in a large non-stick frying pan (you may find it easier to do in two batches).
- Chop the bottom 7cm part of the spring onions roughly and sauté briefly. Save the tops as you will need them later.
- Cut the mushrooms into 5mm slices and add into the pan.
- Continue to sauté for 5 minutes until starting to colour, stirring to prevent sticking.
- Take off the heat and sprinkle the cornflour over.
- Once back on the hob add the Marmite and 300ml of ale.
- Cook for a further 5 minutes or until mushrooms begin to soften. Use more ale if the mixture seems too dry.
- Divide the mixture into 4 small soufflé/ceramic pie dishes.
- Cut out 4 circles of the pastry and place on top, leaving some room to rise.
- Brush with soya milk and make a small hole in the top to let the steam escape.
- Bake for 20 minutes until golden.
- Cut the potatoes into large chunks and boil until soft but not falling apart.
- Drain and empty back into the pan to dry slightly.
- Add the remaining 50g margarine and mash very well.
- Finely chop the remaining green part of the spring onions and add, with enough soya milk, to make a smooth mash.
Copyright © the Vegetarian Society 2006