This pie is one of my favourites and it’s a perfect dish for Easter celebrations. The recipe is inspired by my Nan’s famous mince pie where her filling is made from ground beef meat. I’ve substituted the beef for lentils and with the addition of marmite there is no sense of missing out from this vegan pie.
I’ve used my Kenwood Multipro Food Processor to lighten my efforts, it makes the pastry super easy and I can chop the mushrooms in a matter of seconds with the disc blade. I substituted 100g of plain flour for 100g of almond flour which makes the pastry a lot shorter but you can simple use 400g of plain flour if you prefer.
Team this pie up with delicious Mustard Mash for a real Easter treat!
What you’ll need for the pastry: Makes two pies
- 300g plain four
- 100g ground almonds (optional, you can use plain flour instead)
- 200g vegan margarine
- pinch of salt
- a little water for mixing
What you’ll need for the filling: Makes two pies with a little left over
- 300g puy lentils, soaked for at least 2 hours, rinsed and drained
- 2 medium onions, diced
- 4 large cloves of garlic, finely diced
- 1 stick of celery, rough bits trimmed and sliced into 1cm pieces
- 3 medium carrots, washed and diced into 0.5cm cubes
- 200g chestnut mushrooms, sliced
- 2 tablespoons of oil
- 2 teaspoons of marmite
- 2 Tablespoons of tomato puree
- 1.5ltr of veg stock
- A splash of soy sauce
- A bouquet garni of 1 sprig of rosemary, 3 sprigs of thyme and two bay leaves. If you have some muslin wrap them up in it as the herbs tend to separate in the heat and you don’t want to bite into a sprig of rosemary in your pie.
Method for the pastry:
- Using your multipro food processor fitted with the knife blade, pulse together the flour and the vegan butter. Add a pinch of salt. With the machine running add a tablespoon of water at a time until the pastry comes together.
- Tip out onto a dry surface and knead briefly until the pastry has come together nicely. Wrap and leave in the fridge for at least 30 mins.
Method for the pie filling:
- Heat one tablespoon of oil in a large pot over a medium heat and add the onions. Cook until translucent before adding the garlic, continue to cook for another few minutes. Add the carrots and celery and continue to cook, stirring occasionally.
- Attached the thick slicing disk blade to your Kenwood Multipro Sense Food Processor and slice the mushrooms.
- In a separate pan or skillet add the remaining oil and heat over a medium heat before adding the mushrooms. Cook until all the moisture has evaporated.
- Add the mushroom mix to the other pot followed by the lentils, stir well. Add the stock, herbs, tomato puree and marmite and cook until lentils are tender but not soft, approx 30 to 40 minutes.
- To make the pie, preheat the oven to 180°C and lightly flour a clean surface. Remove the pastry from the fridge and divide into 4 pieces; 2 tops and 2 bottoms. Roll out each piece, rotating each time you roll to ensure a round shape. You want your pastry to be about 0.5cm thick.
- Grease the inside of a shallow pie tin with some vegan margarine. Roll one piece of pastry around your rolling pin and lift above the tray. Unroll the pastry onto the tray. Gently lift and drop the pastry into the corners and press it in, careful not to tear the pastry.
- When the lentil mix has cooled a little spoon it into the pie tray. Repeat the same process with the lid and seal the edges by pinching the top and bottom layers together. Trim the edges with a sharp knife.
Share and enjoy!