It’s been quite cool the last couple of days so I was craving a wintery kind of dish. I came up with this pie, which utilizes a couple of my favourite ingredients, mushrooms and white beans. I would have made a proper pie shape crust, but I don’t actually have a pie dish so I made something a bit more like a galette. Still tastes delicious though!
- 1/4 cup dried Chinese mushrooms
- 1 batch pastry (as used here)
- Splash of olive oil
- 1 large onion
- 3 garlic cloves
- 1 cup button or swiss brown mushrooms
- 1 large tin white beans (my tin was 400 grams)
- 1 pint of ale
- 1/2 tablespoon fresh flour
- 2 teaspoons vegetable stock powder
- Salt and pepper to taste
- Cover dried mushrooms in boiling water and leave to soften.
- Make pastry: Pastry recipe is the same as the one used in my Jamaican pasties, except I omitted the spices.
- Dice garlic and onions and fry in olive oil.
- Drain beans (don’t throw out the liquid, use it to make these meringues)
- Rinse beans and add to pan.
- Add ale, sprinkle on flour, stock powder and salt and pepper and stir well.
- Let to simmer until at least half of the liquid has evaporated and the mixture has thickened. Allow to cool before filling the pie.
- Heat oven to 180c (360f)
- Roll out pastry and place on a baking tray covered in baking paper.
- Place cooled mix in the centre and gradually fold in the edges.
- Brush edges with dairy free milk or water
- Bake in oven until pastry is golden.
- Serve with mashed potatoes and veggies.