Mushroom & Nut Pie

This recipe for Mushroom and Nut Pie makes a very filling and tasty centrepiece for a meal. Serve it with gravy and steamed and roasted vegetables. One pie is enough for 4 hungry people and leftovers can be frozen (though the pastry goes a bit chewy when reheated). You can buy ready-made vegan pastry, such as JusRol Puff Pastry sheets.

Ingredients

1 or 2 onions, finely chopped
12 oz. (300g) mushrooms, chopped
200g (8 oz.) chopped mixed nuts
100g (4 oz.) bread crumbs (100g is about 3 medium-thick slices of bread)
12 oz. (300g) shortcrust or puff pastry
1 teaspoon thyme
1 teaspoon marjoram
1 tablespoon soy sauce
125ml (¼ pint) vegetable stock

Method

Preheat oven to Gas Mark 7 / 220 °C / 425 °F.
Fry onion until soft. Add mushrooms and cook. Remove from heat and add nuts, breadcrumbs, herbs, soy sauce, vegetable stock, salt and pepper. Allow to cool.
Line a large pie dish with pastry. Fill with the mixture and cover with more pastry. Cut a couple of vents in the top of the pie. You can also decorate the top with any left over pastry. Brush the top with a little bit of soya milk if you have it.
Cook for 20 minutes then reduce heat to Gas Mark 5 / 190 °C / 375 °F and cook for 1 hour.
If you are using frozen pastry, you can reduce the cooking time by about 15 minutes.