I love pies. Maybe it’s because I’m Australian. I’ve been vegetarian since I was 3 years old, so I’ve never had a meat pie. Most shops don’t have vegan pie options or if they do, they’re terrible. These pies are everything you love about pies, golden flaky pastry with a warm chunky yet healthy filling!
I made this recipe to freeze and store for a rainy day, you can however bake them straight away!
For the gravy, I adapted Jamie Oliver’s vegan gravy recipe (http://www.jamieoliver.com/recipes/vegetables-recipes/vegan-gravy)
4 medium swiss mushrooms
2 small carrots
1/2 cup frozen peas
1/2 cup dry soy chunks
1 packet of frozen pastry (Borgs shortcrust is vegan or you can make your own)
1 large onion
2 tbs white flour
1 tbs tomato paste
1 tsp vegemite
1 tsp soy sauce
1 L vegetable stock (Massels beef style stock is what I used)
Firstly start by soaking the soy chunks in hot water and set aside. Chop the mushrooms and carrots into chunks.
Peel and slice the onions into half rings. Heat some olive oil in a frying pan and sauté the onion with the rosemary for approximately 10 minutes or until soft and golden.
Add the flour and let it cook off for a minute or two and then add the vegemite, soy sauce and tomato paste. Add the stock and bring it to the boil. Reduce to a simmer and let it bubble away for approximately 15 minutes until it is nice and thick.
Once the gravy is done, drain the soy chunks and add to the gravy. Soy chunks are like sponges and they’ll absorb some of that lovely gravy.
Use your mini pie tins to measure out how much pastry you will need (I forgot to do this, oops!) and then spray them with cooking oil. I didn’t put pastry on the bottom because I’m trying to be healthy but you can. Divide the vegetables equally between your pie tins and pour over the gravy and soy chunks.
Top with the pastry and cover with foil to freeze. Alternatively heat up your oven to 200c before starting the gravy and bake for approximately 20 minutes or until the top is golden. If baking from frozen, it takes approximately 40 minutes.