Ale and Mushroom Puff Pastry Pie with Champ
We found "Ale Pie" seems to
be popular in many areas including Northumbria and Lincolnshire!
Serves 4
Vegan
Preparation and Cooking Time: 40 minutes
Ingredients
vegan margarine 100g
2 large bunches spring onions
550g small chestnut mushrooms
1 tbsp cornflour
½ tsp yeast extract
300-350ml light vegan ale
210g ready rolled puff pastry
800g floury potatoes, peeled
100ml unsweetened soya milk
Method
Preheat Oven to Gas 6/200C/400F.
1. Melt 50g of margarine in
a large non-stick frying pan (you may find it easier to do in two batches).
Chop the bottom 7cm part of the spring
onions roughly and sauté briefly. Save the tops as you will need
them later.
2. Cut the mushrooms into
5mm slices and add into the pan. Continue to sauté for 5 minutes
until starting to colour, stirring to prevent sticking.
3. Take off the heat and sprinkle the cornflour over. Once back on the
hob add the Marmite and 300ml of ale. Cook for a further 5 minutes or
until mushrooms begin to soften. Use more ale if the mixture seems too
dry.
4. Divide the mixture into
4 small soufflé/ceramic pie dishes.
Cut out 4 circles of the pastry and place on top, leaving some room to
rise. Brush with soya milk and make a small hole in the top to let the
steam escape. Bake for 20 minutes until golden.
5. Cut the potatoes into large chunks and boil until soft but not falling
apart. Drain and empty back into the pan to dry slightly. Add the remaining
50g margarine and mash very well. Finely chop the remaining green part
of the spring onions and add, with enough soya milk, to make a smooth
mash.
© The Vegetarian Society
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