Kerstin Rodgers’ Wild Mushroom Forest Pie

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Try this vegan wild mushroom forest pie for a mighty meat-free meal.

Ingredients
For the pastry:
500g plain flour
1 teaspoon sea salt
150ml olive oil, semi-frozen, (see recipe introduction)
60-80ml iced water
1 tablespoon cider vinegar

For the mushroom filling:
40ml olive oil
3 shallots, very finely chopped
2 garlic cloves, very finely chopped
750g wild mushrooms
100ml soya cream
200ml vermouth or vegan white wine
12 stemmed mushrooms, for decoration (eg. enoki)
vegan margarine, melted, for brushing
unsweetened almond or soya milk, to glaze
sea salt
freshly ground black pepper

Method
1 To make the pastry, sift the flour and salt into a large bowl. Working quickly so that it stays cold, add the olive oil by the tablespoonful, cutting it into the flour with your fingers or a pastry cutter, until the mixture appears pebbly.
2 Mix 60 ml iced water with the vinegar and drizzle 2 tablespoons into the flour. Stir into the dough, adding more liquid 1 tbsp at a time until it holds together to form a soft ball; you may not need all of the iced water. Take care not to over-work the dough. (You can make the pastry in a food processor if you prefer.)
3 Divide the dough in half and roll into balls, then press each into a flat disc. Wrap each in clingfilm and leave to rest in the fridge for 30 minutes.
4 Heat the olive oil for the filling in a frying pan over a medium heat, add the shallots and garlic and sweat for 20 minutes, or until soft. Add the mushrooms, soya cream and vermouth or wine and cook until thick. Season and set aside to cool. Meanwhile, preheat the oven to 200°C.
5 Roll out both discs of pastry to the thickness of a pound coin, to fit the bottom and top of your pie dish (approximately 20 cm x 20 cm). Fit the bottom crust into the pie dish, add the cooled filling and gently press down to get everything in. Cover with the top crust, pinch the edges together to seal, trim any excess dough and crimp the edges with the tines of a fork. Make 5 slits in the top of the pie and poke the mushroom stems into them (the holes also help steam escape). Brush the top of the mushrooms with a little vegan margarine and brush the pie with the milk.
6 Cover the pie with foil and bake for 20 minutes. Reduce the oven temperature to 180°C and bake for 30 more minutes or until the filling bubbles up through the edges, removing the foil for the last 15 minutes so that the top will go golden.

Recipe courtesy of Kerstin Rodgers, extracted from V is for Vegan. See here for more. 

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