COUNTRY STYLE PIE

INGREDIENTS

8 king oyster mushrooms

1 TBSP soy sauce

2 TBSP vegan butter

1 onion, finely  diced

2 medium carrots, peeled and diced

1 leek (white part only), trimmed and finely slices

2 cloves garlic, finely chopped

3 TBSP all-purpose flour

2 CUPS vegetable (or chicken style) stock

2 TSP dijon mustard

5-6 sprigs of thyme (stalks removed)

2 bay leaves

1/2 CUP plant milk plus + 2 TSP for brushing

1/4 TSP pepper

1 TSP salt (more to taste)

1/2 CUP fresh or frozen peas

2 sheets puff pastry, defrosted (but still cold)

2 sheets short crust pastry, defrosted (but still cold)

INSTRUCTIONS

  1. Trim the stalks off the king oyster mushrooms to remove the tough base. Discard the bases and lay your mushrooms on the chopping board and firmly drag a fork down the length of mushroom to shred the flesh. Repeat for all mushrooms and place in a bowl. Gently stir in the soy sauce and set aside.  

  2. Melt the butter in a large pan over a medium-low heat and add the onion, carrots, leek and garlic. Cook for around 5mins or until the vegetables are tender.

  3. Stir in the flour and cook for another 3mins, stirring occasionally. 

  4. Add the stock, thyme and bay leaves and stir in the milk, mustard, salt and pepper. Bring the mixture to a simmer.

  5. Stir in the shredded mushrooms and reduce the heat to low and cook for 10 minutes or until the liquid has reduced to a gravy-like consistency. Remove from the heat, stir in the peas and set aside while you prepare the pastry.

  6. Preheat the oven to 215°C.

  7. Place a pie dish (or ramekins) upside down on the thawed shortcrust pastry and cut a circle 1cm larger than the dish. Flip the dish and press the defrosted pastry into the corners of the dish and over the edges.

  8. Fill with pie filling before laying the puff pastry on top. Gently press the edges of the pastry to the side of the dish/shortcrust pastry and trim any excess pastry. 

  9. Cut a small slit in  the centre of each pastry top, and brush with a small amount of milk. Place the pie/s in the oven for 45mins or until the pastry top is golden and the puffy.

  10. Let the pie rest for 10-15mins before cutting and serving.

  11. Serve with your favourite sides - roasted potatoes and green beans work a treat.