I didn’t really eat pies before I became vegetarian. I guess that’s because growing up my experience of pies was limited to whatever was on the board at our local chip shop, chicken and mushroom, steak and kidney, etc. etc. and frankly, even my pre-veggie self couldn’t think of anything worse. I’d rather go without and stick to curry sauce (I’m Welsh), thank you very much.
However, after nearly six years of vegetarianism, my drive to eat something other than cheese and lentils every day has brought me back to what I’m discovering to be the wonderful world of pies.
This recipe is for a “meaty” mushroom pie… and although I’m aware I haven’t eaten anything remotely meaty for almost six years, I have it on good authority that this is about as meaty as a mushroom pie gets. The secret is an umami cocktail of soy sauce, balsamic vinegar and red wine vinegar, which not only brings out the flavour of the mushrooms, but will have you craving the next slice before you’ve finished the first.
If you’re not a ‘shroom lover, but fancy a meat-free alternative to the dreaded chip shop pie, check out my recipe for Heidi pies, where you will also find my guide to making rough-puff pastry, which I highly recommend using for this ‘shroom pie, although you could use shortcrust.. you could even use a dairy free pastry to make this dish vegan!
- 400g of rough-puff pastry (for a ‘proper pie’ i.e. a fully encased pie, if you only want a pie top 200g should be enough)
- 250g of Portobello mushrooms, sliced
- A handful of button / chestnut mushrooms, sliced
- 1 medium onion
- 2 cloves of garlic
- a bunch of fresh rosemary – chopped
- 1 teaspoon of dried thyme
- 450ml of vegetable stock
- 2 tablespoons of soy sauce
- 1 tablespoon of balsamic vinegar
- 1/2 tablespoon of red wine vinegar
- 2 tablespoons of plain flour / corn flour
- 1 egg – beaten
- Heat a little olive oil in a large frying pie
- Slice the onions and the garlic, add to the pan and allow to cook for a few minutes
- Next add the mushrooms and the herbs and allow to cook for 5-8 minutes
- Meanwhile, make up the stock as per the instructions
- Add the vinegar and soy sauce to the mushroom mix and stir through well
- Allow to cook for a few more minutes before adding the stock
- Turn the heat up and simmer before stirring through the flour, making sure to get rid of the lumps.
- Take the filling off the heat and leave to cool a for little while.
- Meanwhile, preheat the oven to 160˚C, and roll out and cut your rough-puff pastry.
- Fill your pie, brush the pastry crust with a little beaten egg and bake for 25 minutes, or until the crust is golden.