From a Great British Chefs recipe, you can tweak the quantities to make it larger or smaller, just keep it in proportion.
- 4 shallots or one small onion, peeled and diced
- Dash of olive oil
- 400g mixed seasonal mushrooms
- 2 garlic cloves, crushed and chopped
- 12 cooked chestnuts, chopped
- 1 tbs fresh thyme leaves
- 2 tbs dry sherry of Chinese cooking wine
- Salt and pepper
Cook all these in a pan until the onion is transparent and the mushrooms look cooked. Add
- 300g silken Tofu
Let it cook down to a sauce. If you have boobed and bought regular tofu, don’t despair. Chop the tofu into small cubes, add a tablespoon of flour, mix in then add about 75 ml water or vegetable stock. Cook until it looks smooth and saucy. Allow to cool.
- 640g vegan puff pastry
Cut two circles one larger than the other, the smaller one being enough to cover your pie filling if it has a depth of about 2cm. Place the larger circle on a baking sheet lined with baking paper (rolled sheet puff pastry will come with baking paper). Add the filling and spread evenly to within 2cm of the edge. Bring the edge of the pastry up and crimp it as you go the create the sides. Dampen the lower edge of the smaller circle and lay it over the pie to make a lid. Hopefully you made it big enough to cover the pie filling! Press the edges down to seal and cut fancy slits through the lid in a starburst or petal pattern. Bake at 180C – 200C (depending on your oven) for abut 20 minutes until the pastry is browned and puffed up. It should look like the picture above. Slice into wedges and serve immediately.