On the occasion of ....
Ingredients for 4 to 6 people
2 tablespoons of olive oil
1 large onion, peeled and chopped
250 g button mushrooms, cut into thin strips
3 garlic cloves, peeled and finely chopped
1 tablespoon of white spelled or plain flour
480g vegan meatballs or burgers (e.g. Linda McCartney Foods meatballs or burgers), coarsely chopped
1 teaspoon of fresh thyme (leaves only)
250 ml of vegetable broth
2 teaspoons of old-fashioned mustard
1 tablespoon of soy sauce or tamari
1 tablespoon of balsamic vinegar
2 vegan puff pastry
the vegetable milk of your choice, to brush it all over
sea salt and freshly ground black pepper
Prepare the pie filling .
Put the oil in a large nonstick skillet and place it over a medium high heat. Add the onion and mushrooms and sauté for 12 to 15 minutes until the juice from the mushrooms is released and evaporated, the pan is almost dry and the mushrooms are golden brown. Add the garlic and cook it for another 3 minutes until it is aromatic.
Stir in the flour and cook for 3 minutes, stirring frequently. Add the meatballs or veggie burgers , thyme and broth and bring to a boil. Reduce the heat and simmer for 5 minutes until the sauce thickens. Stir in the mustard , soy sauce and balsamic vinegar and cook for an additional 3 minutes. Season to taste.
Prepare the pie .
Preheat the oven to 220 ° C. Turn a 23 cm pie plate over and place it on the first unrolled sheet of puff pastry.
Cut out the edge of the dish, leaving an extra centimeter of dough. Turn the dish right side up and pour in the garnish . Moisten the edge of the dish with a little water, then gently place the second puff pastry on top and crimp the edges in place.
Brush the dough delicately with a little milk and make a hole in the center of the dough so that the steam escapes while the pie is baking.
Bake the pie in the preheated oven for 10 minutes, then reduce the heat to 200 ° C and bake for another 15-20 minutes until the pastry is deeply golden and crispy.
For the dressing : serve hot, accompanied by a bowl of fresh market peas.
Linda McCartney's Family Kitchen: over 90 natural recipes to nourish the soul and save the planet , by Linda, Paul, Mary and Stella McCartney, Editions Michel Lafon, € 24.95