September | 2017 | Queer Vegan

Autumn is here and that means only one thing: pie! With that in mind I thought I’d share one of my old pie recipes with you. Instead of going for creamy, I’ve gone for a super savoury rich sauce which will have your taste buds dancing on the ceiling.

Let’s get the ingredients sorted:

A tablespoon of all purpose flour
A tablespoon of corn flour
Two carrots, peeled and diced
One onion, peeled and diced
One stick of celery, diced
Pre-rolled puff pastry (I used Jus Rol.)
Vegetable stock (I used a tablespoon of paste.)
Salt & pepper to taste
Two different types of mushrooms. (I used chesnut and dried shitake.)
Vegetable oil
5 bulbs of garlic, peeled and diced
Tablespoon of dried parsley

Let’s get going:

Chop and mix the mushrooms. Add salt and pepper to taste. Add the vegetable stock and all purpose flour. Heat some vegetable oil in a pan and add the mixture. (The picture below is before I added the flour and mixed.)

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Stir fry for about three minutes, or until mushrooms are soft. Remove the mushroom mixture from the pan and place in a bowl of about 250ml of water. This will create a lovely rich stock.

Now place the onions, garlic, carrot, parsley and celery into the pan, making sure you scrape up all that lovely flavour left by the mushrooms. Add the mushrooms and stock back in. Mix everything together and then add the corn flour, mixing continually. Turn the pan right down, cover and allow to simmer for 15 minutes.

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Check on the mixture occasionally to make sure it has not become too thick. If it has, add some water and stir.

Once the carrots and celery are nice and soft, take the pan off of the heat and allow to cool.

Roll the pastry out and cut into shapes larger than the dishes you plan to use. Heat the oven to about 3/4 of top heat. Fill the dishes and cover the mixture with the puff pastry. Don’t forget to poke some holes in the pastry to allow steam to escape.

After 20 minutes in the oven, your pie(s) should look like this:

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