Saturday, October 04, 2014

Vegan Vegetable Pie

Serves 1


For the filling:
  • 1 carrot, chopped
  • 1 onion, chopped
  • 1 leek, chopped
  • 1 potato, chopped
  • Handful of frozen peas
  • Pinch of salt and pepper
  • 1 vegetable oxo cube
  • 1 tbsp plain flour (or as needed)
For the pastry:
  • 40g plain flour
  • 40g dairy-free butter (I used sunflower butter)
  • Half tbsp cold water (or as needed)

For the filling:
  • Add the chopped veg and peas to a saucepan with just enough water to cover the vegetables
  • Add the salt and pepper and bring the water to boil. 
  • Once boiling, simmer for 20-25 minutes until soft
  • Drain most of the water, leaving a very small amount in the saucepan and set the saucepan aside, off the heat
  • In a mug, break up the oxo cube and fill with 1/3 cup cold water and the flour. You want the consistency to be of medium thickness, so add flour and water as needed
  • Add the mixture to the saucepan of vegetables and cook on a low/medium heat for a few minutes for the flavours to infuse
For the pastry:
(Make this whilst your vegetables are cooking - you can also use ready-made pastry if you want)
  • Place the flour and butter into a mixing bowl and rub together until the mixture resembles breadcrumbs
  • Add the cold water as needed and mould the mixture with your hands into a smooth dough
  • Place the dough onto a clean, floured surface
  • Separate and roll out 2 pieces of pastry - 1 piece to fit the bottom of your pie dish and 1 to become the lid of your pie.
Assembling the pie:
  • Line the bottom and sides of your pie dish with 1 section of the rolled pastry
  • Fill the dish with your veg filling, leaving about 1/2cm at the top
  • Cover the dish with the remainder of the pastry, creating a lid - make sure to work the edges of the 2 sections of pastry together - you can pat on a little bit of water to help it stick
  • Optional: get roughly a tablespoon of rice milk and pat it into the lid with your hands or the back of the spoon 
  • Bake in the oven at 180°c for 20-30 minutes or until golden brown

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