Pie, Mash & Liquor - vegetarian style
1 batch hot water crust pastry
pate brisee made with 1 cup of flour and 1/2 stick butter
1 batch roasted mushrooms
1 can of black beans
2 t. tomato paste
1/2 t. sage
1/2 t thyme
1 t. paprika
1/2 t. mustard powder
1/2 t. marmite
1/3 cup beer
1 1/2 cups grated sharp cheddar
1 egg, beaten
1. warm the olive oil in a large frying pan over medium heat. Add shallot – when it starts to brown add garlic, sage, thyme, marmite, tamari, tomato paste. Stir it all together. Add paprika & mustard and immediately add the beans, stirring well, so that the spices don’t burn. When the pan starts to dry out, add the beer, and continue to cook until the mixture is quite dry.
2. Put the beans in a bowl with the mushrooms and cheese, season well with salt and ground pepper. Add all of the beaten egg but one tablespoon.
3. Line your (greased & floured) muffin pans (or whatever you’re using) with hot water crust pastry by breaking off a golf-ball sized amount and rolling it into a rough circle, and then pressing it into the pan. It’s quite moldable, so you should be able to push it into the corners.
4. Fill each pie with filling, leaving a rim on top so you can connect the top to the bottom.
5. Take a small amount of pate brisee and roll it into a circle, place it on top of a pie and roll the edges together. They might not seem to go together very well, but if you mash them lightly but firmly with a fork, it will all work out when they’re cooked. Repeat for each pie.
6. brush each with eggwash, prick each with a fork.
7. Bake at (preheated) 425 for about half an hour till golden and crispy.
Serve with mashed potatoes and parsley sauce. (basically a bechamel made with broth instead of milk, infused with parsley and blended)
London's pie, mash & liquor vegetarian style. Small pies with black beans and roasted mushrooms, to be served with mashed potatoes and parsley sauce.
vegetarian "meat" pies
Friday, January 13, 2012 - 8:08am