There is nothing better on a chilly early winter's evening than a piping hot straight from the oven pie. Layers of pastry, creamy sauce and loads of winter vegetables, served with steamed vegetables and gravy. Just perfect! So here is my recipe...
1 pack of vegan ready made puff pastry
100g frozen peas
Half a butternut squash
300ml organic soy milk- unsweetened plus extra for brushing pastry
300ml vegan stock
3 medium carrots
1 yellow onion
35g plain flour
2 Tbsp vegetable oil
1 Tbsp dried chives
1 Tbsp dried parsley
1 Tbsp apple cyder vinegar
Salt and Pepper to taste
Take the pastry out of the fridge for 20 minutes.
Preheat the oven to 180C.
Wash, peel and chop all vegetables into small chunks/slices.
Boil the vegetables (except the onion and peas) for 20 minutes in salted water. Add the peas in for the last 5 minutes. Drain the vegetables and set aside.
Fry the onion in the oil in a large pan, once soft add the rest of the vegetables to the pan and coat with the flour. Continue to fry off until the flour is absorbed.
Next add the stock and the soy milk and stir to combine. Add the herbs and seasoning and simmer for around 5-6 minutes until thickened. Add the apple cyder vinegar and take off the heat.
Pour the pie filling into 2 medium pie dishes or one large casserole dish.
Roll the pastry out to around 1/2 cm thick and lay over your pie dish. Cut around the edge with a knife and push the pastry into the edge of the pie dish with your fingers. Make a few small holes in the centre of the pie to allow steam to escape. Brush the top of the pies with the milk and bake in the preheated oven for around 20-25 minutes until pastry is golden.
Serve with steamed vegetables and gravy.
This pie will keep in the fridge for 48 hours and can be frozen. Feel free to substitute the vegetables for whatever you have in your cupboard. I have used kale, potatoes and courgette in this pie also. If you liked this recipe, please click here to see my other recipes.
Eat and Enjoy!
Big Vegan Love,