A gloriously golden vegetarian mince and onion pie that’s hearty, satisfying and healthier than the meat alternatives. The perfect weekend bake!
PREPARATION TIME:
Prep Time: 35 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 40 minutes
Ingredients:
For the Pastry
- 210g (1 + 2/3 Cup) Plain/All Purpose Flour (plus extra for dusting)
- 1/2 tsp Salt
- 115g (1/2 Cup) Unsalted Butter, cold & cubed
- 5-6 tbsp Cold Water
- 1 Egg, beaten (for brushing)
For the Filling
- 2-3 tbsp Olive Oil
- 1 Onion, diced
- 2 Large Garlic Cloves, minced
- Salt & Pepper
- 250g (8.8 oz) Frozen Soya/Meat Free Mince
- 400ml (1 + 2/3 Cup) Onion Gravy
- 1 x Vegetable Stock Pot
- 1 tbsp Balsamic Vinegar
Essential Equipment
- Large Mixing Bowl
- Pastry Blender (optional but handy!)
- Large Frying Pan
- Wooden Spatula
- Measuring Jug
- Rolling Pin
- 18cm (7″) Baking Dish
- Sharp Knife
- Baking Tray
Instructions:
To Make the Pastry
- Mix together the flour and salt in a mixing bowl then add the cubed butter. Rub everything together between your index fingers and thumbs until it resembles fine crumbs. (You could use a pastry blender to speed things up.)
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- Add the water a little at a time and bring together until it forms a dough.
- Flatten into a disc, wrap in cling film and chill for 1 hour.
To Make the Filling
- Heat the frying pan over a low/medium heat then add the oil. When hot, add the onion and cook for 5 mins until translucent. Stir often with a wooden spatula.
- Add the garlic and cook for 1 minute until fragrant then season with salt and pepper.
- Add the frozen mince and cook, stirring constantly, until it’s not frozen anymore.
- If using gravy granules, make the gravy as per the packet instructions in a jug. (If using fresh, it’s fine to use cold.)
- Add the gravy, vegetable stock pot, balsamic vinegar and salt & pepper to the pan. Stir well and cook for about 5 minutes. It should leave a slight trail when you pull a spatula through it.
- Leave to cool while you prepare the pastry. (It will thicken up.)
To Assemble the Pie
- Preheat your oven to 210ºC/200ºC Fan/410ºF.
- Dust your work surface with flour and roll out the pastry to approx 2mm thick with a rolling pin.
- Carefully lift it over your baking dish and gently press it in. Trim the excess pastry off with a sharp knife.
- Re-roll the rest of the pastry to 2mm thick for the lid. (You can also cut out any decorations from the scraps.)
- Fill the pastry lined dish with the cooled filling.
- Carefully lift the pastry over the top to form a lid, then trim the excess.
- Pinch/crimp together the edges to seal the pie.
- Brush the top with beaten egg, arrange any decoration (if applicable) then brush those with beaten egg too. Slice a cross in the middle with a knife to allow air to escape during cooking.
- Place on a baking tray (to catch any possible overspills) and bake for 45 mins until cooked through and gloriously golden.
