Rich No-Beef and Mushroom Jubilee Pies
Pies are synonymous with Great British Food - here’s a plant based version of a classic steak and ale pie.
Prep: 20 mins
Cook: 30 mins
- 1 tbsp vegetable oil
- 1 (280g) bag Dopsu No-beef pieces, thawed
- 1 onion, chopped
- 200g chestnut mushrooms, halved
- 2 tbsp plain flour
- 1 vegan beef flavour stock cube
- 200ml ale (vegan friendly)
- Salt and freshly ground black pepper
For the pastry:
- 300g plain flour
- 75g sunflower margarine
- 75g white vegetable fat, cubed
- A little non-dairy milk to glaze
- Preheat the oven to 220oC/Fan 200oC/Gas Mark 7. Have ready 4 ovenproof dishes with a 250ml capacity.
- Heat half the oil in a large wok or frying pan, add the No-beef pieces and cook over a medium heat until the are golden. Transfer to a plate.
- Add the remaining oil, add the onions, and mushrooms to the pan and sauté for 4 minutes until soft. Stir in the flour, and cook for 1 minute, stirring well.
- Add the stock cube, ale and 200ml water to the pan and bring to the boil, stirring to make a smooth sauce. Stir in the No-beef then season with pepper. Remove from the heat and cool.
- Make the pastry whilst the filling cools: place the flour, margarine and white vegetable fat in a food processor with a pinch of salt. Blitz the mixture until it looks like breadcrumbs, then add 4-5 tbsp water and pulse until the mixture comes together in a ball.
- Roll out the pastry on a floured surface until the thickness of a one pound coin. Cut a 1cm border off all the edges of the pastry. Brush the lip of the pie dishes with water, and stick a border of pastry all the way round the edge of the tin brush this with water.
- Divide the filling between the dishes. Cut the pastry into four, to make a lid for each pie, lay this on top of each tin, trim the edges. Pinch and seal the edges pressing with a fork.
- Re-roll the pastry trimmings and make decorations of your choice. Attach these with water to the top of the pies. Stand the dishes on a baking tray, brush the tops with non-dairy milk, then bake for 25-30 minutes until the pastry is golden. Serve with tender stem broccoli, carrots and new potatoes.