MUSHROOM AND ALE PIE RECIPE - BBC FOOD
A delightful wintry vegan pie with rich mushrooms and sweet shallots that will make your cold nights a lot warmer. Vegan comfort food at its best. Each serving provides 552 kcal, 10g protein, 67g carbohydrate (of which 13g sugars), 22g fat (of which 3g saturates), 6g fibre and 1.3g salt.
Provided by Justine Pattison
Prep Time 30 minutes
Cook Time 2 hours
Yield Serves 6
Number Of Ingredients 22
Steps:
- Put the dried mushrooms in a small bowl and pour the just-boiled water over the top. Set aside.
- Heat 2 tablespoons of oil in a large non-stick frying pan. Fry the shallots and onion over a medium heat for 10-12 minutes, or until softened and lightly browned, stirring occasionally. Add the garlic and cook for a few seconds more. Tip into a bowl and set aside.
- Heat the remaining oil in the same frying pan and fry the mixed mushrooms for 5 minutes, or until lightly browned.
- Stir in the soaked mushrooms and their liquor, the ale, crumbled stock cube, tomato purée, redcurrant jelly, brown sugar, thyme and bay leaves. Add the shallots and onions back into the pan. Season with a good pinch of salt and lots of ground black pepper.
- Bring the liquid to a gentle simmer and cook for 15–20 minutes, stirring occasionally. Mix the water with the cornflour in a small bowl until smooth, and stir into the mushroom mixture. Cook for 1–2 minutes or until the sauce thickens, stirring. Stir in the chestnuts and season to taste.
- Spoon the mushroom mixture into a 1.5 litre/2½ pint pie dish and leave to cool before topping with pastry.
- Preheat the oven to 200C/180C Fan/Gas 6.
- To make the pastry, mix the flour and salt in a large bowl. Add the sunflower oil and rub into the flour first with a fork and then with your fingertips until the mixture resembles breadcrumbs. Don’t let the mixture come together in a ball, it should remain in damp, flaky pieces.
- Add the cold water and mix with a fork and then your hands until the dough comes together and forms a smooth ball.
- Dust a work surface with flour. Dust a rolling pin with a little more flour, then roll out the dough until around 7.5mm/⅜in thick. Cut a circle of pastry that is around 3cm/¼ in larger than the pie dish containing the filling. Reserve the trimmings for decoration.
- Brush the rim of the pie dish with a little aquafaba or plant-based milk and place the pastry on top. Press the pastry edges firmly to seal and trim off any excess with a knife. Brush the pastry all over with aquafaba or milk.
- Use the trimmings to make decorations for the pie. Brush with more aquafaba or milk.
- Bake the pie for 45–50 minutes, or until the pastry is pale golden brown and the filling is hot. Serve with freshly cooked green vegetables and mash.
Nutrition Facts : Calories 552kcal, CarbohydrateContent 67g, FatContent 22g, FiberContent 6g, ProteinContent 10g, SaturatedFatContent 3g, SugarContent 13g
HOW TO MAKE MAYONNAISE WITHOUT EGGS - MOMMY'S HOM…
Learn how to make a creamy and delicious mayonnaise without eggs. You only need 5 ingredients and a few minutes.
Provided by Oriana Romero
Categories Condiments
Total Time 8 minutes
Prep Time 8 minutes
Yield 16
Number Of Ingredients 5
Steps:
- Combine aquafaba, lemon juice, mustard, and salt in a medium bowl. Whisk (see notes) until well blended, about 30 seconds.
- Gradually add the oil in a very slow thin stream, whisking constantly, until mayonnaise is thick, about 8 minutes.
- Cover and chill.
Nutrition Facts : Calories 89 kcal, FatContent 10 g, SaturatedFatContent 8 g, SodiumContent 72 mg, ServingSize 1 serving
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