People always say to me "what type of pie is it?" It's a meat pie style pie, but for obvious reasons I can't call it a meat pie! It has thick tasty gravy, thanks to Vegan with a Vengeances' Punk Rock Chickpea Gravy, and is based on an onion and mince (TVP) style filling to replicate the traditional Aussie Meat Pie.
Pie Filling and Gravy
Building Pie Step #1
Building Pie Step #2
Building Pie Step #3
Building Pie Step #4
The Finished Pie
RECIPE
Makes 3 pies of 3-4 serves each.
Preparation time = 1 hour
Cooking time = 35 minutes
You will need:
- 3x aluminium pie trays OR a large muffin bake tray for party pies
- Oven pre-heated to 200 degrees Celsius after filling mixture had been made (while you build the pies).
- Large skillet/fry pan or wok.
- Mixing bowls
- Measuring cups/spoons etc.
- Pastry brush
Ingredients:
- 7 sheets of frozen vegan puff pastry sheets (made with non-dairy margarine instead of butter, in Australia Woolworths/Safeway sell them) thawed.
- 1.5 cups TVP (textured vegetable protein)
- 2 teaspoons vegetable stock powder
- 2x onions (diced)
- 5x garlic cloves (minced)
- Nuttelex (non-dairy margarine) (1/2 cup) - optional (and recommended if making for non-vegan eaters!) OR olive oil spray.
- 1/2 cup tomato paste
- 1/2 cup Savoury Yeast Flakes
- 3 cups chickpeas (mashed with a potato masher until no whole chickpeas remain, but not into a mushy paste)
- 1/4 cup plain flour
- 2 cups water
- 2 tablespoons olive oil
- 3 teaspoons mustard seeds
- 1 teaspoon ground Cumin
- 1 teaspoon Paprika
- 1/2 teaspoon dried Rosemary
- 1 teaspoon dried Thyme
- 1/2 teaspoon dried Oregano
- 1 teaspoon dried Coriander
- 4 tablespoons soy sauce
- Juice of 1 lemon
- Fresh cracked black pepper
Instructions:
1. Dissolve flour in 2 cups of water in a bowl and set aside.
2. In a mixing bowl dissolve 2 teaspoons veg stock power in 1.5 cups boiling water and stir in TVP.
3. Heat olive oil in pan/wok and add diced onions and mustard seeds, cook on medium heat for 5 minutes, then add garlic, cook for 2 minutes more.
4. Add mashed chickpeas, stir through onions garlic and mustard seeds.
5. Stir through 1/4 cup of the Nuttelex (if using)
6. Add the herbs, spices (but not pepper), soy sauce and lemon juice, mix through well.
7. Lower heat and add the flour and water mixture and mix well until mixture thickens.
8. Add Savoury Yeast flakes and mix well.
9. Add the tomato paste and TVP and fold into gravy mixture.
10. Add pepper to taste.
11. Heat oven
12. Melt remaining 1/4 cup of Nuttelex in microwave in a cup and baste pie trays well, around all surfaces pastry will contact, with margarine using pastry brush. If not using margarine for lower fat version spray with olive oil.
13. Place thawed sheet of pastry into pie tray (or cut into size to fill base and sides of muffin tray) and press well into edges of tray and sides.
14. Fill pasty with pie filling to just below top of tray level, then place another sheet of pastry on top.
15. Pinch edges of pastry together well to seal, baste top sheet with more of the melted margarine, cut strips of another pastry sheet for lattice on top of pie and baste again.
16. Bake each pie for 30-35 minutes in oven. Serve with tomato sauce and baked veggies.
