Perfect for the vegan football fans – and so tasty, everyone will want to try it!
Our old Development Chef Laurence Tottingham created this delicious vegan pie recipe a few years ago so we thought we would share it again as it is perfect for all your vegan diners to enjoy a hearty, tasty, warming pie!
Laurence said: I am really pleased with how these vegan pies turned out. Great, rich comfort food for all to enjoy. A popular choice with those I tested the recipe on – to the point where some of the meat-eaters said they’d consider turning vegan!
Short Crust Pastry
Ingredients
- 500g Plain flour
- 250g Vegan fat (such as Stork)
- Pinch of salt
- 10 tbsp. Cold water
Method
Pie Filling
Ingredients
- 1 Carrot peeled and diced
- 2 Stick celery peeled and diced
- 1 Bulb garlic crushed
- 100g Peeled button onions (or silver skin)
- 50g Small button mushrooms (whole or if a little large cut in half)
- 250ml Beer (such as Black Sheep)
- 3 tbsp. Essential Cuisine Savour Gravy Mix
- 1 L Water
- 100g Wild rice
- Oil for frying
- 2 Bay leaves
- 2 Sprigs of Rosemary chopped
- 8 Sprigs of Thyme chopped
- Salt and pepper.
- 6 x 8 Inch pie tins