Vegan Mushroom Pies


2 tbsp olive oil
1 large onion finely chopped
3 cloves garlic, crushed
2 tbsp fresh thyme
2 tbsp tomato puree
75g lentils, cooked
100g wild rice, cooked
150g portobello mushrooms, thickly sliced
150g mushrooms, thickly sliced
200ml vegetable stock
175ml Bateleur Beer Dirty Hairy Copper Ale
20g dried porcini mushrooms
50g baby spinach
1 tsp cornflour
1 roll Vegan puff pastry
Soya milk


Heat olive oil in a heavy based pan. Add onions and sauté until golden. Add the garlic and thyme and cook for another 2 mins. Stir in tomato purée, lentils, wild rice, and fresh mushrooms. Cook for 5 mins on high heat. Stir in ale and 100ml of the stock. Cover and bring to a boil and simmer for 30mins.

Meanwhile soak the porcini mushrooms on 200ml hot water for 20 mins. Drain, reserving the soaking liquid. Add the porcini and half the soaking liquid to the pan. Simmer for another 10 mins.

Use cornflour mixed with a little water to adjust the consistency until a thick gravy-like pie filling is achieved. Stir in the baby spinach. Spoon mixture into a pie dish. Brush the edges with a little soya milk. Cover with rolled puff pasty. Brush pastry with soya milk.

Bake in a pre-heated oven at 180C for 20-25 mins. Serve immediately.

Cellar Pairing: Bateleur Beer Dirty Hairy Copper Ale or Hesketh Small Parcels Barossa Valley Shiraz




Eliad Extra Virgin Olive Oil

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