This is a great recipe for anyone on a budget or just wanting to go meat free for a change.
This makes a tasty pie that easily serves 4 with a salad, also makes great lunch box meals, as instead of making a pie you can make turnovers/pasties.
If you have to add cheese, there is really no need, be my guest but then it will be a vegetarian pie.
As with all of my recipes add lots of seasonal-available vegetables in YOUR markets, in your part of the world ( this blog is read in 113 countries now).
2 cups whole wheat flour
1/3 cup vegan margarine ( do not use margarine that has water added)
4 tbsp cold water
2 tsp dried herbs (marjoram/parsley/thyme/sage OR seeds..crushed sunflower seeds/ poppy seeds/sesame seeds/caraway/cumin & etc.)
nut milk to glaze
pinch of salt
cut the fat into the flour( to breadcrumb stage), add herbs of choice and salt & gently using table knives add the water by the spoonful..mixing to a soft pastry
Roll into a flat disc and chill 30 mins in fridge.
The filling:
2tbsp vegan margarine
1 cup minced onion
2 cloves garlic smashed and minced
2 cups sliced mushrooms
1 cup finely chopped carrots
2 bell peppers minced(optional)
1 cup finely minced celery
1/2 cup defrosted or canned corn, drained (optional)
1/2 glass wine or apple juice
1 cup chopped nuts ( walnuts/pecans/Brazil nuts/ pine nuts/almonds)
1tbsp all purpose flour
1 cup vegetable stock
1tbsp tomato paste
1 cup fresh whole wheat bread crumbs ( do not used toasted)
1/4 cup minced parsley or cilantro
1/2 tsp ground black pepper
2tbsp fresh herbs or choice or 2tsp dried herbs
Salt & pepper
Hot sauce (optional)
Melt the margarine in a heavy skillet and add the onions, saute 3 mins then add the carrots and celery and saute 3 mins more.
Add the garlic, sweetcorn,bell peppers, mushrooms & herbs , saute for 4 mins, mixing everything together well. Stir in the tomato paste.
Add the flour and cook for 2 mins, then add the hot stock.
Stir well to make a smooth sauce, then add the chopped nuts, breadcrumbs and chopped parsley, mix well over the heat, then empty into a large bowl to cool,adding salt and pepper & hot sauce as needed.
PREHEAT OVEN 400F MIDDLE SHELF
Roll out 2/3 of pastry to fit, overlapping edges an 8inch deep pie pan, then roll out the remaining 1/3 to form the top crust.
Take your time...fill the pastry with the filling, and brush the edges with nut milk.
Apply the top crust, and crimp the edges to seal.
Brush top with nut milk and sprinkle with dried herb that is in the filling.
Wait 20 mins before baking to prevent pastry shrinking back.
Bake on a cookie sheet 30-40 mins, until golden brown.
Remove from oven, wait 10 mins for content to settle and serve hot.
Variations:
Add any spice flavoring of choice, ground cumin/coriander/cardamon/curry & etc.
Add steamed fresh spinach or greens..chopped to the filling before adding the breadcrumbs, adding a little grated nutmeg for extra depth of flavor.
Use fresh seasonal tomatoes in place of paste.
Make it creamier by adding coconut milk along with the stock..also add sherry and or nutritional yeast/Marmite.
Increase the fiber and protein by adding 1 cup cooked dried beans
I like adding dried fruit to these pies/pasties..raisins, currants, cranberries or chopped apricots work fine.
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| Vegan Pasties |
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