From New Vegetarian Society in The Meat Free Monday Cookbook, Kyle Books, 2011.
To me, a pie has a pastry case bottom and top. These pies
only had pastry tops. While they are called pies they just don’t figure
properly in my mind as pies. I have no name for them but ‘pies’ is not it.
The recipe called for two bunches of spring onions to be
chopped. I used a shallot. This was fried in olive oil until soft, when
chopped mushrooms were added to the frying pan. When they were cooked they were
taken from the heat and a tablespoon of cornflour was sprinkled on top. The
mixture was returned to the heat. A teaspoon of vegemite was added as well as
about a cup and a half of pale ale. This was cooked until it had thickened.
The mixture was then placed in small casserole dishes and a
puff pastry lid placed on. It was brushed with milk and a hole cut in the
middle for steam to escape. It was then baked at 200°C until the pastry was
done.
Not being a great fan of ales I found the flavour of the
drink somewhat overpowering for the mushrooms. However it was a reasonable
pie—if pie it was.
Taste: ✔✔✔
Ease of
cooking: ✔✔✔✔
