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Vegan Festive Pie
SERVES: 6–8 • TOTAL TIME: 2 HOURS
Ingredients:
For the Pastry
150 mL water
115 g vegetable suet
330 g plain flour
½ tsp salt
For the Filling
2 brown onions, finely chopped
1 large leek, finely chopped
1 tbsp olive oil
2 cloves garlic, minced
250 g button mushrooms, sliced
400 g tin cannellini beans, drained
400 g tin red kidney beans, drained
25 g dried cranberries
50 g hazelnuts, chopped
2 tsp thyme, chopped
1 tsp Dijon mustard
1 tsp cranberry sauce
Salt and pepper
Directions:
Heat olive oil in a large frying pan over medium-high heat.
Add onions and leeks and cook for 5 minutes, or until they have softened.
Add garlic, mushrooms, beans, hazelnuts, cranberries, thyme and mustard. Cook for 10 minutes, season and then add remaining mushrooms.
Preheat oven to 180ºC.
Make pastry by bringing the water to a boil in a saucepan. When it is boiling add the suet and stir. Remove from heat. Place flour in a large bowl and add salt. Add water and suet and stir. Bring the mixture together into a ball and turn out onto a floured surface. Knead pastry for 5 minutes. Take three-quarters of the pastry and roll it out with a rolling pin.
Grease a 20 cm pie dish. Line pie dish base and sides with pastry, trimming any excess. Spread base with cranberry sauce, then add the filling.
Roll out remaining pastry for the top of the pie. Place it on the pie, trimming excess pastry. Pinch top and sides together to seal.
Brush top with plant-based milk and cook in oven for 1 hour, or until the pastry is thoroughly cooked and golden brown.