This vegan versoin of Australian meat pies have a delicious filling of mushrooms and green lentils. Serve with Australian tomato sauce (or, failing that, use ketchup).
Course Main Course
Cuisine Australia
Keyword Mushrooms, Pie
Prep Time 1 hourhour
Cook Time 1 hourhour
Servings 4pies, 13 cm
Author Henrik Persson | veganphysicist.com
Equipment
4 13 cm pie pans.
Ingredients
Pie crust
100gvegan butter or margarine
150mLwhole wheat flour
150mLall purpose flour
1pinchsalt
1tbspwater
200gvegan puff pastry, thawedSee note
Filling
3dLgreen or brown lentils
6-8dLvegetable stockfor cooking lentils
1onion, chopped
2clovesgarlic, minced
2tbspolive oil
200gmushrooms~8
1tspvegan worchestershire saucesee note
1tspvegimate or marmite
2tbsptomato puré
1tspthyme
1bay leaf
black pepper
1tbspcorn starch
Instructions
Pie crust
Mix margarine/butter with flour and salt. Work the dough until it comes together. Add enough cold water to make a smooth dough. Work fast and place in fridge to rest. Let rest for 30+ min
Filling
Boil the lentils in vegetable stock until just done. Strain and preserve the stock.
Add the mushrooms and a tbsp olive oil to a dry pot on medium heat. Cook until the mushrooms have lost a lot of liquid and are starting to brown. Set aside.
In the same sweat the onion ina a tbsp olive oil until translucent and starting to brown. Add garlic, thyme, mushrooms, black pepper and bayleaf.
Stir until fragrant.
Add lentils, Worchestershire sauce, tomato pure and vegemite.Whisk 1 tbsp flour into 1 dL of the reserved lentil cooking liquid. Stir into pot.
Let simmer for 10-15 minutes.
Let cool. Letting the filling cool ensures the puff pastry won't melt during asembly (and you won't burn your hands).
Make the pies
When the pie dough has rested, roll it out and cut pieces that fit your pie mold(s). Bake for ~20 min at 180°C.
Roll out the puff pastry and cut into shapes that fit the top of your pie mold(s) as a lid (flat circle usually).
Add the cooled filling to the crustCover with the puff pastry. Pinch down. Optional: brush with plant based milk, vegan margarin or aqua faba (the liquid from chickpea cans).Use a fork to cerate a few steam holes.
Bake at 220°C for ~20 min, until golden.
Notes
Puff pastry: Many storebought frozen brands of puff pastry are accidentally vegan. Palm oil, vegetable shortening and hydrogentad plant based oils take the place of animal products as cheaper alternatives with longer shelf life. It's not healthy, but it is vegan.Worhcestershire sauce: Note that normally, Worchestershire sauce contains anchovis. If you can't find a vegan brand, replace with soy sauce, miso, vegemite, or omit.