Mushrooms & Shallots Vegan Pie in Red Wine Gravy
These comforting, creamy and flavourful vegan pies are definitely worth making.
Filled with brown button mushrooms, mini shallots and a rich red wine sauce for an explosion of goodness in your mouth!
Servings: 4 people
Ingredients
- 1 Puff Pastry Roll*
- 1 Shortcrust Pastry Roll*
- 200 g Button Brown Mushrooms
- 200 g Shallots preferably the same size as the mushrooms
- 200 g Red Wine make sure it's good quality
- 150 g Water
- 2 tablespoon All Purpose Flour*
- 2 tablespoon Vegan Butter
- ½ tablespoon Extra Virgin Olive Oil
- 2-3 Thyme Spring
- 2-3 Sage Leaves Fresh
- 1 Rosemary Spring
- 1 pinch Nutmeg
- Salt
- Pepper
Instructions
- Clean the mushrooms with a slightly damp cloth and peel off the outer skin of the shallots.
- Place the vegan butter, the olive oil, the herbs, the shallots and a pinch of salt in a pan. Sauté on high heat for a couple of minutes, stirring all the time, then add ½ of the water (approx 75g/ ⅓ cup), lower the heat and simmer with the lid for up to 10 minutes (or until you can easily pierce through the shallots with a toothpick).
- Add the mushrooms and sauté for 2 to 3 minutes. Remove temporarily from the heat and gently stir in the flour, until all the veggies are well coated.
- Put the pan back on the stove, then pour the red wine and the remaining water, first very slowly and keep stirring to avoid forming lumps.
- Heat for as long as it needs for the sauce to thicken up (normally it requires 3 to 5 minutes on medium heat).
- Turn off the heat and allow the filling to cool completely.
- Unroll both pastries and place one on top of the other. Fold the pastries twice, once form the bottom side to the top, the other from the left side to the right (pictures in the post). Then roll to a 4-5mm rectangle.
- Place your individual pie dish on top of the pastry and cut the pastry around it to approx 1 cm (½ in) bigger. Place the pastry into the dish and gently push the sides with both thumbs to stick it to the mold.
- Fill the cases with the mushroom and shallot filling (making sure it is completely cool), and cover with another circle of pastry.
- Place in the refrigerator for at least 30 minutes (you can speed up the process and place in the freezer for ½ of the time).
- Preheat the oven at 200°C (350°F) and bake the pies for 25 to 30 minutes, or until gorgeously brown. Remove pies from the mold in the last 10 minutes.
- Serve with the sides of your choice and homemade or store bought gravy.
Notes
You can prepare the pies in advance and store in the fridge for 3-4 days before baking.
Alternatively, you can freeze the uncooked pies and bake for 45-50 minutes from frozen whenever you fancy. *For a gluten free version you can substitute both pastries and flour with gluten free alternatives.
Alternatively, you can freeze the uncooked pies and bake for 45-50 minutes from frozen whenever you fancy. *For a gluten free version you can substitute both pastries and flour with gluten free alternatives.