Lentil, Mushroom and Vegetable Pie
In todays recipe I will be showing you how I made a vegan pie this weekend.
I would say that this recipe serves around 6 people comfortably. Before starting this recipe if you are planning on serving your pie with mash i would recommend pre-peeling your potatoes and placing them to one side.
You will need:
A large pie tray (I used a glass one)
Pans (4)
Measuring jug
Ingredients for the pie:
A box of mushrooms
One large or two small onions
Four large carrots and one small carrot
One tin of peas
two tins of green lentils
Gravy
Puff Pastry
Flour
Step One: First set a large pan on the hob with some oil on a high heat. Chop up your onion, I recommend Slicing it rather that dicing it and add it to the pan once the oil is hot and then lower to a medium heat. Personally I like to leave the onions and only stir them occasionally to prevent burning or sticking.
Step Two: Chop up your mushrooms whilst you are waiting for the onions to brown, in most dishes i tend to slice my mushrooms but for the dish i cut them in half and then each half into thirds so that they were big pieces of mushroom rather than slices, but chop as you see fit. Add these into the pan with onions.
Step Three: Place a pan on the hob and bring water to the boil, while you are waiting for this chop up your carrots. Once your water has begun bubbling add in your carrots.
Step Four: Fill your kettle and boil it, in the mean time stir your mushrooms to prevent sticking. Now you are going to make a thick gravy mixture. I use Bistos Gravy (The one in the red tub in suitable for vegans) Once you have made a thick gravy you want to add about two table spoons of this to your mushroom and onions in the large pan or wok and stir so that they are slightly coated. I would say that now is when you should pre-heat your oven to 200 degrees Celsius.
Step Five: In two seperate pans, heat up your peas and lentils. Peas take around 3-4 minutes and I did my lentils for around 6-7 minutes to avoid them going to mush.
Step Six: Drain and add the Peas to your large pan with the mushrooms and onions, don't add anything for around two minutes and then drain and add your lentils to the mixture as well. Once your carrots are cooked, drain and add them into the mixture as well.
Step Seven: Slowly add in the rest of your gravy to the filling and mix whilst doing this to ensure your filling is completely coated. Take the mixture of the heat and leave to sit.
Step Eight: Most ready to roll puff pastry are suitable vegans, I used ASDAs own puff pastry. I chopped off around a quarter on the pastry and put that bit back in the bag. Have a chopping board, rolling pin and flour ready to use. Spread out a fair amount of flour over your chopping board, knead the dough in your floured hands to warm it up as a prep before rolling. I rolled my dough over the size of the chopping board, It is important to flip your dough over and re-flour the board to prevent sticking so that you do not have to start again.
Step Nine: Pour your filling into the dish you will be using for your pie, I needed assistance for this as it was quite heavy so I had to ask Ethan to help me lift the pan. Smooth it out with a wooden spoon.
Step Ten: Lift and place your rolled out pastry over the top of the tray, it should flop over the sides with excess pastry. Gently push the pastry down on the filling and begin to slowly fold over the excess bits of pastry to create a crust. you will find that on the corners you will have excess-excess pastry, pull this bit off and just roll it as usual but place this bit to the side.
Step Eleven: This step is optional, with the excess dough that you pulled off and put to one side re-roll it out and cut out some shapes. I did some leaves on each corner. You could also use the excess to cover anywhere that the dough may have pulled and there is now a small hole.
Step Twelve: Now we are going to recreate an 'egg wash' For this I used soy milk and lightly spread this over the top of the pie, You can use a pastry brush for this. Unfortunately I do not have of these at the moment but you can take a single piece of kitchen roll, bunch it up and dip it in the soy milk and then spread this over the pie for the same effect.
Step Thirteen - Lift your pie and place it into the oven for the specifed amount of time on the pastry. I left mine for 20 minutes, checked on it and gave it another check 5 minutes later and 5 minutes after that. In total the pie was in the oven for 30 minutes.
Step Fourteen - If you are planning on serving your pie as soon as it is cooked then you will need something to go with it. As soon as you put your pie into the oven I would put potatoes into a large pan of water and bring to the boil. We also had Brocolli and put these in water and brought them to the boil as well.
Step Fifteen - Carefully take your pie out of the oven, place it on the side and allow to cool for a few minutes before cutting and serving!
I would say that this recipe serves around 6 people comfortably. Before starting this recipe if you are planning on serving your pie with mash i would recommend pre-peeling your potatoes and placing them to one side.
You will need:
A large pie tray (I used a glass one)
Pans (4)
Measuring jug
Ingredients for the pie:
A box of mushrooms
One large or two small onions
Four large carrots and one small carrot
One tin of peas
two tins of green lentils
Gravy
Puff Pastry
Flour
Step One: First set a large pan on the hob with some oil on a high heat. Chop up your onion, I recommend Slicing it rather that dicing it and add it to the pan once the oil is hot and then lower to a medium heat. Personally I like to leave the onions and only stir them occasionally to prevent burning or sticking.
Step Two: Chop up your mushrooms whilst you are waiting for the onions to brown, in most dishes i tend to slice my mushrooms but for the dish i cut them in half and then each half into thirds so that they were big pieces of mushroom rather than slices, but chop as you see fit. Add these into the pan with onions.
Step Three: Place a pan on the hob and bring water to the boil, while you are waiting for this chop up your carrots. Once your water has begun bubbling add in your carrots.
Step Four: Fill your kettle and boil it, in the mean time stir your mushrooms to prevent sticking. Now you are going to make a thick gravy mixture. I use Bistos Gravy (The one in the red tub in suitable for vegans) Once you have made a thick gravy you want to add about two table spoons of this to your mushroom and onions in the large pan or wok and stir so that they are slightly coated. I would say that now is when you should pre-heat your oven to 200 degrees Celsius.
Step Five: In two seperate pans, heat up your peas and lentils. Peas take around 3-4 minutes and I did my lentils for around 6-7 minutes to avoid them going to mush.
Step Six: Drain and add the Peas to your large pan with the mushrooms and onions, don't add anything for around two minutes and then drain and add your lentils to the mixture as well. Once your carrots are cooked, drain and add them into the mixture as well.
Step Seven: Slowly add in the rest of your gravy to the filling and mix whilst doing this to ensure your filling is completely coated. Take the mixture of the heat and leave to sit.
Step Eight: Most ready to roll puff pastry are suitable vegans, I used ASDAs own puff pastry. I chopped off around a quarter on the pastry and put that bit back in the bag. Have a chopping board, rolling pin and flour ready to use. Spread out a fair amount of flour over your chopping board, knead the dough in your floured hands to warm it up as a prep before rolling. I rolled my dough over the size of the chopping board, It is important to flip your dough over and re-flour the board to prevent sticking so that you do not have to start again.
Step Nine: Pour your filling into the dish you will be using for your pie, I needed assistance for this as it was quite heavy so I had to ask Ethan to help me lift the pan. Smooth it out with a wooden spoon.
Step Ten: Lift and place your rolled out pastry over the top of the tray, it should flop over the sides with excess pastry. Gently push the pastry down on the filling and begin to slowly fold over the excess bits of pastry to create a crust. you will find that on the corners you will have excess-excess pastry, pull this bit off and just roll it as usual but place this bit to the side.
Step Eleven: This step is optional, with the excess dough that you pulled off and put to one side re-roll it out and cut out some shapes. I did some leaves on each corner. You could also use the excess to cover anywhere that the dough may have pulled and there is now a small hole.
Step Twelve: Now we are going to recreate an 'egg wash' For this I used soy milk and lightly spread this over the top of the pie, You can use a pastry brush for this. Unfortunately I do not have of these at the moment but you can take a single piece of kitchen roll, bunch it up and dip it in the soy milk and then spread this over the pie for the same effect.
Step Thirteen - Lift your pie and place it into the oven for the specifed amount of time on the pastry. I left mine for 20 minutes, checked on it and gave it another check 5 minutes later and 5 minutes after that. In total the pie was in the oven for 30 minutes.
Step Fourteen - If you are planning on serving your pie as soon as it is cooked then you will need something to go with it. As soon as you put your pie into the oven I would put potatoes into a large pan of water and bring to the boil. We also had Brocolli and put these in water and brought them to the boil as well.
Step Fifteen - Carefully take your pie out of the oven, place it on the side and allow to cool for a few minutes before cutting and serving!
Enjoy!
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