Vegan Mushroom Pie
Short Crust Pastry:
225g plain flour
100g vegan margarine
2 1/2 tbsp cold water
Put the salt and flour in a food processor and, while on low-speed, add the margarine. Once all the margarine has been put into the machine, slowly add the water then increase the speed of the food processor to full. Stop when the dough has begun to form a ball.
Remove the dough from the machine and knead lightly for 30 seconds to form a smooth ball. Cover and refrigerate while you prepare the filling.
500g mushrooms, sliced or quartered
1 medium onion, diced
1 tbsp olive oil
1 clove garlic, finely chopped
1 bay leaf
1 tsp dried mixed herbs (or fresh herb of choice)
100ml plant milk of choice
1 tbsp plain flour
250ml vegetable stock
Heat the oil in a pan and add the onion. Cook until onions are translucent. Add the garlic and cook for a further minute or two before putting the mushrooms in the pan along with the bay leaf and mixed herbs (if you are adding anything else to the filling, chicken style pieces and such, do so now).
Stir often until the mushrooms start to release their water. Sprinkle in the flour and mix thoroughly then add the vegetable stock while continuing to stir.
Keep stirring until the sauce starts to thicken and add the milk. Continue to cook for 5 minutes.
Turn off the heat and allow the filling to cool completely. Remove the bay leaf.
Preheat your oven to Gas 5 and lightly grease your pie dish.
Take the pastry out of the fridge and unwrap on a lightly floured surface. Cut the pastry in half and roll out one piece to cover the bottom of your pie dish. Pour the cooled filling into the centre of the pastry. Roll out the other piece of pastry to form the lid of your pie. Press the edge of the pastry to seal, a fork comes in handy for this, and trip the excess pastry. Poke a couple of holes in the top and brush with a little milk. Put into the oven to cook for 20-30 minutes, until the crust is crispy and golden.