I woke up this morning very clear in my mind that this was what I was going to have for lunch. It was delicious!! So I am writing it down, before I forget what it is that I did. This tasty creation was inspired by Jude Blereau’s Vegetable Pot Pie in ‘Wholefood’. I also used as a reference, Nigel Slater’s ‘Tender – Vol 1′. You could use your own shortcrust pastry recipe which both books had suggested, but I chose to use ready-made puff pastry, which made it a very quick lunch. It was so scrumptuous straight out of the oven with a green salad, tomato and goat’s cheese salad. As a side for the pastie, I blender-whizzed up a coriander, parsley, dill, mint, grated ginger pesto of sorts. Now that I am thinking about it, Donna’s mint and parsley pesto would have been perfect with it as well.
Update: I have made this again since writing this post and this time I didn’t have any shitake mushrooms, so I added Indian spices like cumin seeds, mustard seeds, coriander powder and turmeric to the vegetable filling to add more flavour. It was also delicious.
A Vegetable Pastie
Makes two pasties
Serves 6 (with generous seconds)
1 roll of pre-bought puff pastry (whole wheat organic) or home-made pastry of choice
1 egg and a dash of milk for the egg wash
Mushroom Stock Marinade
4 dried shiitake mushrooms
1 1/2 cups water
1 tspn maple syrup (or apple juice concentrate)
1 cube of vegetable stock (or 4 tablespoons of tamari and 1 tablespoon of dark miso)
1 sprig fresh thyme
pinch dried basil
80 grams of tofu, small cubes
2 tspn olive oil/ghee
5 mushrooms, chopped
1 small carrot (chopped into small cubes)
1 small sweet potato (chopped into small cubes)
1 medium potato (chopped into small cubes)
1/2 cup cabbage, finely chopped
1 cup of corn
mushroom stock marinade
3 tspns of sifted wheat flour
3 tspns of cornstarch/cornflour
1/4 cup mushroom stock marinade (reserved from above)
1 cup soy milk
2 fresh sage leaves
freshly ground black pepper
Pre-heat the oven to 180 degrees Celsius.
To make the marinade, put the shiitake mushrooms, vegie stock cube and 1 1/2 cups of water in a small saucepan, and bring to boil. Cover with a lid, turn off the heat and let sit for about 15 minutes.
Remove the mushrooms and squeeze out as much liquid as possible into the saucepan, then discard the mushrooms. Stir in the maple syrup, thyme leaves and basil. Add the diced tofu and marinate for about half an hour.
Heat 2 tspn of olive oil/ ghee in a frying pan. Add the chopped mushrooms and saute gently for 3 minutes. Add the carrot, sweet potato, potato, cabbage and corn. Add the tofu, (put aside a quarter of a cup of the marinade for the sauce) and then add the remaining marinade to the vegetable(1 cup approximately.) Cover with a lid and allow to simmer for 15 minutes, or until the vegetables are just soft. Be careful not to overcook the vegetables. Turn off the heat.
To make the sauce, put the flour and cornstarch/cornflour in a small bowl with the reserved marinade sauce and mix until it forms a smooth paste. Slowly stir in the soy milk. Add this sauce to the pan of vegetables, along with the thyme and sage. Season with pepper. Cook over a gentle heat, stirring continuously, but gently, until the mixture just comes to the boil. Turn off the heat.
Unroll the puff pastry into about a 30 x 25 cm rectangle. You will be folding it lengthwise. Place half the vegetable mixture on just one side of the rectangle, piling it high from the centre, but leaving 2 cm around the edges. Brush the edges with beaten egg and milk. Fold the dough over, pressing hard to seal the edges. I used a fork to press around the edges to seal. Repeat for the second pastie. Transfer to a baking sheet lined with baking paper. Brush all over with beaten egg and milk and sprinkle with sesame seeds. Cut a couple of steam holes in the top of each pastie.
Cook for 50 minutes or until the pastie is golden all over. Allow it to sit for 5 minutes before serving. You could use that time to throw a handful of coriander, dill, mint and parsley (or whatever is abundant in the garden) with a little chopped ginger, a little bit of chilli, 3 tablespoons of coconut milk/olive oil and lemon juice. Whizz together to form a bright green pesto, which is the perfect companion for this little pie!!
Goodness shared from Stacey