This recipe makes a hearty vegan dish, and a great accompaniment to steak or beef dishes. You can make the pastry, or you can use a ready made pastry (e.g. Jus Rol) which is made from oil rather than butter for ease. Check the ingredients on the packet to make sure it does not include butter or eggs.
For the olive oil shortcrust pastry top (if you are making it):
250g plain flour (and extra for rolling)
Pinch of salt
6 tablespoon good quality olive oil
50 ml (1.75 fl oz) cold water
For the mushroom and ale filling:
1 tablespoon olive oil
1 onion, chopped roughly
3 cloves of garlic
200g (7 oz) chestnut mushrooms, cleaned and sliced
200g (7 oz) closed cup mushrooms, cleaned and sliced
250ml (9 fl oz approx) ale or stout (ensure vegan friendly - see Tips and note below)
1 tablespoon tomato ketchup (choose an organic product if cooking vegan)
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
Pinch of sea salt and black pepper
Vegan friendly ale - you should avoid cask ales. The Vegan Punk website has a good list, but many organic ales from local breweries are vegan friendly. As examples of ales or stouts you can use, try Samuel Smith’s – which is vegan (all except Yorkshire Stingo and cask Old Brewery Bitter) and Guinness in cans and bottles. Source: The Vegan Punksite. Always check the label or the website if you are unsure.
To make the pastry, mix together the flour and salt in a large bowl. Pour in the olive oil and use a fork to mix until it resembles breadcrumbs. Pour in the cold water and bring together to form pastry dough. Wrap in cling film and chill in the fridge for 30 minutes.
In the meantime, make the pie filling. In a pan heat the olive oil, onion and garlic until softened but not browned. Add the mushrooms and cook down for 2-3 minutes. Pour in the ale, tomato ketchup, thyme, rosemary, salt and pepper and cook over a low heat for 15-20 minutes until the ale has reduced down. Pour into a pie dish.
Pre-heat the oven to 190C/ Gas Mark 5.
Remove the pastry from the fridge and place onto a floured surface. Lightly dust a rolling pin with flour. Roll the pastry out, handling as little as possible, to approximately 3mm thick. Carefully place the pastry over the pie dish and use your fingers to seal the edges. Use a fork to pierce the centre of the pastry lid.
Whisk together the olive oil and turmeric until combined. Use a pastry brush to brush the lid with olive oil to ensure a golden colour when baked. Bake in the oven for 25-30 minutes until the pastry lid is golden.
Recipe inspired by Little Miss Meat Free.