This recipe is suitable for vegans, and provides an alternative to a Sunday roast. You'll need quite a few ingredients, some of which are available from Evergreen.
To create the pastry, you’ll need:
150ml of hot water
115g of vegetable suet
330g of plain white flour
Half a tsp of salt
For the filling, the ingredients you need include:
Two very finely chopped onions
130g of leeks, again finely chopped
One tbsp of olive oil
Two crushed cloves of garlic
25g of dried cranberries
340g of butter beans – chop them up
250g of tinned chestnuts, sliced
50g of hazelnuts, again be sure to chop them up
230g of sliced mushrooms
One tsp of mustard
Two tsp of freshly chopped thyme
One tbsp of cranberry sauce
Some salt and pepper – to taste!
To prepare the filling:
- Fry the onions and leeks in olive oil for about five minutes.
- Add in all of your garlic, cranberries, hazelnuts, butter beans, thyme and about 3/4’s of your mushrooms to the pan. Cook for ten mixtures, until your mixture of ingredients has become quite dry.
- Season this mixture with some salt and pepper, add the remaining mushrooms. Remove the pan from heat.
To prepare the pastry:
- First pre-heat your oven to about 180/190 degrees celsius with Gas Mark 4.
- Heat the 150ml of water in a saucepan and bring to the boil.
- When the water has boiled, add in the vegetable suet and stir briskly. Then, remove your saucepan from the heat.
- Place your 330g of plain white flour into a separate large bowl and stir the teaspoon of salt in with the flour.
- Add the hot water and suet to this bowl of flour and salt.
- Mindfully gather the entire mixture into a ball, turn it out onto a flour dusted surface and knead your pastry mix for five minutes.
- Now slightly grease a deep pie case.
- Roll out about three quarters of your pie mixture. Line your pie case.
- Now spread your cranberry sauce over the pastry base.
- Add your pie filling and fold any excess pastry over the centre of the pie.
- Trim away any excess pastry, but leave a hangover of about 3-4cm.
- Roll the remaining quarter of pastry mixture to create a “lid” for your pie. Place it on top of the pie and trim excess pastry.
- Use your fingers to lightly press the two layers of pastry together to lock in your tasty filling.
- Brush the top of your pie with some soya milk and place in your pre-heated oven for about an hour. When the pastry is a golden brown colour, you will know that it is ready.
- Serve by releasing the “catch” on your pie case and lifting on a dish. Accompany with some gravy and a bed of vegetables of your choice.