Mushroom & Red Wine Pies
A delicious, flavour packed pie. The combination of field mushrooms and red wine make for a rich, pie that rivals the flavour and texture of a traditional meat-based pie – honestly!
2 tablespoons vegetable oil
1 onion, finely chopped
2 medium carrots, roughly chopped
1 heaped spoon of garlic salt
Pack of 4 large flat mushrooms – roughly chopped
1 large potato, cubed into 1cm chunks
100g red lentils
200ml red wine
250ml vegetable stock
Packet of puff pastry (it’s usually quite easy to find a vegan friendly puff pastry in the chiller section of the supermarket)
Soya milk to glaze
Heat oil in a large casserole dish, then fry the onion and carrot for 5 minutes. Add the garlic salt and mushrooms and cook for a further 10 minutes, until the mushrooms have softened.
Add the potato, rinsed lentils, red wine & veg stock. Bring to the boil then simmer gently for 30 minutes, until the lentils have cooked through. Season to taste. Set to one side whilst preparing your pastry.
Roll out pastry to approx. 4mm. Cut out 4 pastry circles, slightly larger than the diameter of your pie dishes. Set to one side.
Divide mushroom mixture between the 4 pie dishes. Brush a little soya milk around the edge of the pastry circles, then place over each pie, crimping the edges with your fingers, to seal on the lids. Brush pastry with soya milk.
Use a small knife to score slits in the pastry, so the steam can escape while cooking.
Cook your pies on a baking sheet for approximately 25 minutes, at 180 fan, until golden brown and bubbling.
Serve with chips (and remaining red wine if you fancy 😊)