Not only is this an awesome vegan pie, the filling makes a great sauce for pasta, or whatever you like really.
Serves 2 by its self, and 4 with boiled potatoes and peas.
By Jamie Fairlie
You will need:
1 large onion (chopped)
600g of mushrooms (chopped)
400g (1 tin) cannellini beans (drained and rinsed)
100g plain flour
440mm (1 can) of beer (dark beer is recommended)
200g of puff pastry
Vegetable oil for frying (about twice as much as you think you’ll need)
a dash of salt
1. Fry the onion in about half of the vegetable oil on a medium heat for 3-5 mins, or until the onion is soft.
2. Add the mushrooms and salt and fry for another 3-5 mins. When the mushrooms have about halved their size add the beans.
3. Turn to a low heat and add the remaining old and flour. Fry on a low heat stirring continuously until the flour is cooked. This should take about 5 mins.
4. Put your oven on to heat up to 180 degrees. Add the beer to the mixture on the hob and stir until mixed. There is a small chance of the mixture going lumpy, but be sure to stir it well, just in case. Once mixed, turn to medium heat and allow to bubble for further 10 mins, stirring occasionally to make sure it does not stick or burn.
5. While the filling is bubbling roll out your pastry on a cold flat surface, using a dash of flower to make sure it does not stick. When flat, cut to the shape of your pie tin*. Don’t forget to pause every so often and stir your filling.
6. Transfer the filling into your pie tin and cover with pastry**. Don’t forget to pearce the pastry with a sharp knife to allow steam to escape.
7. Place in the oven and cook for 20 – 30 mins.
1. *If you do not have a pie tin you can use any oven proof vessel and an up-turned egg cup. Try and find a vessel with a wide rim, and then place the egg cup in the centre. This will help support your pastry.
2. **Placing a thin strip of pastry around the rim of the pie tin before putting the main sheet of pastry on top will help a lot. Those of you not of the vegan persuasion may want to brush a little milk onto the pastry to help it stick.