Ingredients
For
the suet crust pastry:
8oz/225g
self-raising flour
1tbsp chopped parsley
4oz vegetable suet
pinch of salt
4floz/120ml water
For
the filling:
2
tbsp olive oil
4 shallots, chopped
2 bay leaves
2 cloves garlic, chopped
2-3 sprigs fresh thyme
10oz of assorted wild mushrooms (if using dried, halve quantity
and soak in warm water for 1 hour)
4floz/120ml vegetarian red wine
freshly ground black pepper
Method
1. First prepare the filling. Heat the oil and add the shallots, cook
for a few minutes then add the bay leaves and continue cooking over a
low heat for 5 minutes. Add the garlic, thyme and mushrooms, cook gently
and stir in the wine.
2. Bring to the boil, then simmer gently for 15 minutes. Season
3. Now make the pastry: Mix the flour, parsley, suet and salt. Add the water
and mix with a fork to make a dough. Knead and roll out to a circle to line a
greased 2 pint/1.2 litre pudding basin.
4. Cut off a quarter of the pastry and reserve for the lid. Line the dish with
the remaining pastry. Dampen the edges with water.
5. Fill with the prepared mushroom mixture, and roll out the remaining pastry
to form a lid. Press the edges together to seal. Cover with greased foil and
tie with string.
6. Steam for about 1½ hours. Serve with potatoes, crisp mange-tout and carrots.
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