Portobello, Chickpea & Ale Pies
A satisfying pie filled with veggies is hard to beat on a chilly Autumn evening! This vegan pie recipe puts a meat-free spin on the classic chicken and ale pie by swapping portobello mushrooms and chickpeas.
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Servings: 1
Rating:
Servings: 1
Ingredients
Method
Ingredients
(Servings: 1)
- For the filling:
- 60 60 ml olive oil
- 3 3 medium onions, diced
- 1 1 stalk of celery, minced
- 1 1 carrot, peeled and finely diced
- 225 225 g chunky diced portobello mushrooms
- 2 2 cloves garlic, minced
- 4 4 Tbsp plain flour
- 285 285 ml strong vegan ale
- 2 2 Tbsp mushroom ketchup
- 2 2 tsp tamari
- 120 120 ml stock
- 2 2 tsp fresh thyme
- 2 2 leaves
- 1 1 tin of chickpeas, drained and rinsed
- Salt and pepper, to taste
- For the pastry:
- 300 300 g plain flour
- 0.25 0.25 tsp salt
- 1 1 tsp baking powder
- Pinch of black pepper
- 225 225 g chilled vegan margarine
- 120 120 ml soy milk
Method
- To make the filling: Heat the oil in a pan and add the onion, carrot and celery with a pinch o’ salt, sauté until slightly softened then add the mushrooms and cook until they have cooked down and absorbed some of the oil.
- Add the garlic and cook for a further 2-3 minutes until fragrant, stir through the plain flour, stirring well to coat the veggies. Slowly poor in the ale whilst stirring.
- Bring the heat up and add the tamari, mushroom ketchup, stock and herbs. Bring to a gentle simmer and add the chickpeas.
- Pop the lid on and leave for 10 minutes, giving a little stir every now and then.
- Turn off the heat and taste for seasoning. I like to leave this with the lid on to cool on the side in the kitchen whilst I make the dough and such. This lets all the flavours meld together.
- To make the pastry: whisk together the salt, pepper, flour and baking powder in a bowl and gently crumb in the fat until the mix resembles crumbs. Add enough soy milk to form a dough, grease a muffin tray ready.
- Roll the dough out, and using 4 inch round cookie cutter, cut the dough multiple times. Press the rounds gently into muffin tray. Fill the pastry cases about 2/3 full with the filling.
- Brush the top edges of the pie cases with water and re-roll out your dough.
- Using a smaller cookie cutter, cut circles out for the top of the pies. Place on top and seal the edges with a fork and pierce a couple of air holes in the top.
- Brush with soy milk and place in a preheated oven at 180c/350f for about 20-30 minutes until lightly browned and golden on top.
- Gently remove from the muffin tray using oven gloves and serve with any extra filling poured over the top and your favourite veggies.
If you love baking meat-free pies, try our favourite vegan pie recipes.
