Vegan Mushroom, Leek and Ale Pie
Recipe by Neil Dixon
Vegan Friendly Puff Pastry Sheets (For Pie Tops)
Vegan Friendly Short Crust Pastry Sheets (For Pie Bases)
400g Portabella Mushrooms, cut into small chunks
3 carrots peeled and chopped
3 celery sticks chopped
1 Leek chopped
3 cloves garlic peeled, crushed and diced
2 Tbs of Vegan Butter (We used Nuttlex)
2 Tbs of Olive Oil
1 bottle of Vegan friendly Stout Beer (We used Guinness Extra Stout 375mL as Guinness recently went all Vegan)
1 Cup of Vegan Beef flavoured Stock
3 Tbsp Organic Tomato Paste
2 tsps of Dried Rosemary
2 tbs of flour (or for extra flavour Vegan friendly gravy powder)
Heat Butter and oil in a pot
Add Garlic and Leek to pot and fry without colouring for about 5 minutes until soft.
Turn up the heat, add the mushroom, carrot and celery to the pot and stir occasionally for about 5 minutes. Keep pot lid on to retain moisture from the mushrooms.
Add Beer to the pot and leave uncovered, stirring for approx. 2 minutes.
Whisk flour or gravy powder in separate dish with Vegan Beef flavoured Stock, once blended add to the pot and stir through, adding in the tomato paste at the same time.
Reduce heat and slowly let the mix reduce for around an hour until thick, adding dried rosemary just before reaching desired thickness.
Add salt/Pepper to taste, allowing mixture to cool when done.
Depending on how you would like to cook the pies and pie dishes.
We used a pie cooker and used Short Crust pastry for bases, and Puff for tops.
Other options can be to line a ramakin, or pie dish with Short Crust pastry, fill pies and cover with Puff top. Or to have a Pot Pie, repeat but without the Short Crust Base, using only a Puff pastry Top to cover the whole dish. In both instances, Preheat oven to 190°C and cook for approximately 30 minutes or until Pastry is Golden.