This is a great centre piece to a dinner party, we served it with mashed potatoes, roast veg and chickpea gravy and it went down a treat! We had a harpist accompanying us while we ate, it was a very surreal but lovely evening. Vegan pastry is much easier to make than butter based pastry as vegan margarine is a lot softer and easier to rub into flour. However you can buy ready-made vegan pastry from most supermarkets if you’re too scared to try!
For filling: Approx 4 cups of chopped mushrooms, 1 chopped onion, half a bulb of garlic finely chopped, 1 glass of white wine, 1 vegan stock cube, 4 tbsp plain flour, 500ml soya milk, generous handful of chopped parsley.
For pastry: 400g plain flour, 200g vegan margarine, pinch of salt.
Preheat oven to 180 degrees.
Rub together the pastry ingredients, adding a little water if necessary, until a thick dough is formed. Kneed on a lightly floured surface for a couple of minutes, then put in the fridge while you prepare the filling.
Gently fry the onion, garlic and mushrooms in olive oil for about 10 minutes. Add wine, stock, soya milk and flour and stir well, cook on a low heat for about 5 more minuets. Stir in the parsley.
Roll out the pastry on a lightly floured surface and use it to line a greased pie dish. Use a fork to press the edges. Put in the filling and bake for about half an hour, until pastry is nicely browned.