Vegan Pie by Miranda Gore Browne

  • Recipe difficulty: Medium
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Recipe course: Main dishes

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"Everyone will love this pie! Packed with delicious seasonal vegetables and punchy mustard and mint, it makes a great dish to share for lunch or supper." Miranda Gore Browne, Great British Bake Off finalist and author of Bake Me A Cake As Fast As You Can.

Image: Miranda Gore Browne 

Ingredients

Vegan Pastry Ingredients

  • 650g plain flour
  • Pinch of salt
  • 250g soya or vegetable margarine (I used 125g White vegetable fat and 125g of soya margarine)
  • 250ml full fat coconut milk, mixed with 1 tablespoon of lemon juice, or vinegar.

Filling Ingredients

  • 2 tablespoons of olive oil
  • 2 leeks (250g) washed and finely sliced
  • 2 tablespoons of water
  • 1 Courgette, chopped into small pieces
  • 100g broccoli florets,
  • 100g Fine beans, topped and tailed and chopped into 2cm pieces
  • 150g baby carrots
  • 100g of peas (Frozen petits pois)
  • A few handfuls of baby spinach leaves
  • 2 tablespoons of soya margarine
  • Salt and black pepper
  • Fresh or dried thyme leaves – a few sprigs
  • 3 tablespoons of plain flour
  • 300ml of vegetable stock (1 veg stock cube and 300ml of boiling water)
  • Wholegrain French mustard
  • A handful of fresh mint, chopped
  • 1 teaspoon of balsamic vinegar

Method - Vegan Pastry

  1. Put the whole tin of coconut milk into a bowl and beat well to combine. Then measure 250ml into a jug and add the vinegar or lemon juice. Leave for about ten minutes.
  2. Chop the margarine into pieces.
  3. Whisk together the flour and salt in the bowl of the Kenwood mixer or in the food processor attachment, add the margarine and whizz again until it looks like fine breadcrumbs.
  4. Add the coconut milk and mix again until it comes together as a dough.
  5. Knead a little then press into two flat discs, wrap tightly in cling film and chill for at least an hour.

Method - Filling 

  1. Preheat the oven to 200 degrees.
  2. Put the oil into a deep pan, add the chopped leeks and cook until soft, then add the finely sliced courgettes and cook until softened.
  3. Then add the green beans, carrots and broccoli and cover with a little water, then put on the lid and simmer gently for about five mins.
  4. Add the asparagus and peas and spinach and simmer again for a few more minutes.
  5. Add the vegan margarine and the mustard to the vegetables, let it melt and then sprinkle over 3 tablespoons of plain flour, stir to combine.
  6. Pour over the stock and stir again, bubble a little. The sauce will thicken very quickly.
  7. Add salt and pepper and the chopped mint, stir again.
  8. Remove from the heat and add the balsamic vinegar.
  9. Spoon the vegetables into your pie dish.
  10. Take the pastry out of the fridge and roll it to about 0.5cm thick, this is easiest between two pieces of lightly floured baking paper. Use a small cutter or bottle lid to make a few holes in the pastry. It goes soft very quickly, so if it becomes too difficult to handle, just pop it back into the fridge!
  11. Dip your finger into cold water and run it round the top of the pie dish.
  12. Carefully use the baking paper and the rolling pin to lift the pastry on top of the filled pie dish.
  13. Trim the edges, leave a little extra to allow for shrinkage. This is easiest with a pair of scissors!
  14. Cut out shapes with biscuit cutters, decorate and press a fork firmly around the edges.
  15. Put the pie onto a baking tray (this will catch any bubbling or spills) then bake in the preheated oven for 25-30 minutes, or until golden on top.
  16. Serve immediately.

Miranda's Tips:

Reduce the cooking time if making individual pot pies.

Why not use the leftover pastry to make a pastry case, roll out, line a tart tin, pop it in the freezer and it will be ready to make a speedy tart or quiche.

 


 

About Miranda Gore Browne

Miranda Gore BrowneMiranda Gore Browne achieved widespread acclaim as a finalist on the first series of BBC2’s The Great British Bake Off. She was highly praised for her home baking, which was described consistently as both delicious and beautiful. Mary Berry remarked that Miranda reminded her of herself when she was younger. Miranda made a great impression with her “signature bake” biscuits in the form of perfectly dainty decorated shoes, pretty dresses and stylish handbags; and she also featured in BBC2’s The Great British Wedding Cake.

Miranda spent a successful career immersed in Foods at Marks & Spencer, where she gained a wide base of knowledge and expertise in the food industry. This experience has led her to be in demand as a food specialist, consulting for food businesses. She also runs bespoke corporate team days.

Find out more on Miranda's website at http://mirandagorebrowne.co.uk/


About The Kitchen School

Miranda is delighted to be opening the doors of her West Sussex home, and welcoming you to The Kitchen School. In her bright, homely and beautiful country kitchen you can explore your cookery and homemaking potential.  The Kitchen School is an intimate and relaxed environment where you can learn with like-minded people, who enjoy being creative in the kitchen.

There are numerous courses available encompassing Cookery, Baking and Homemaking master-classes.  Whether you are a complete beginner or accomplished in the kitchen, Miranda is on hand to ensure you leave feeling confident and inspired.

The Kitchen School by Miranda Gore Browne

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