Big Puff Pie
The recipe is actually pretty easy – it’s basically just a big stew with onions, mushroom, peas and lovely flavours. The pastry is cooked separately in the oven – you can make one big lid or several small ones if you have individual dishes…then you put the pastry lid on top of the stew and impress all your friends!
We suggest some protein options. Some may be familiar, some new – but most can be found in a good supermarket or health food shop. Each one is easy to use – just follow the cooking instructions we give you.
You could also add other veggies to the pie, depending on what you have to use up. Steamed swede, cooked potatoes, red peppers, butternut squash would all work well. Experiment!
Regular ready-rolled sheets or block pastry – JusRol, Sainsbury’s, Tesco, Aldi etc are vegan. The only types that aren’t are those marked ‘butter pastry’ on the front of the packet or in the list of ingredients.
Gluten-free pastry – Orgran Pizza and Pastry Multimix is a packet mix. Find it on supermarket free-from shelves, online or health food shops. Follow the packet instructions. We haven’t used this product but have been told it’s easier to handle if dusted with a little GF flour to roll out if possible. Brush with a little soya or other plant milk to glaze. It’s not puff incidentally, more like shortcrust.
PS For a balanced debate about palm oil, click here
Optional extras / notes
Bake the pastry while the filling is simmering then unite them at the end!
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