This vegan pie recipe emphasizes the ease of putting together a stunning dish with ready-made vegan pastry and burgers or meatballs, proving that vegan cooking can be both simple and delightful.
The dish, described as something that would make everyone at the table sigh with delight, is a testament to the legacy of Linda McCartney's belief in wholesome, meat-free food. Her legacy is celebrated in *Linda McCartney's Family Kitchen*, where her classic recipes are re-imagined for the modern, plant-based cook by Paul, Mary, and Stella McCartney.
This collection aligns with today's eating habits and the growing recognition of a plant-based diet's impact on reducing an individual's carbon footprint from food.
Get Linda McCartney’s Family Kitchen Cook Book here!
Ingredients
- 2 tbsp olive oil
- 1 large onion, peeled and chopped
- 250g button mushrooms, thinly sliced
- 3 garlic cloves, peeled and finely chopped
- 1 tbsp white spelt or plain flour
- 480g Linda McCartney meatballs (or burgers), roughly chopped, or others of your choice
- 1 tsp fresh thyme, leaves only
- 250ml vegetable stock
- 2 tsp wholegrain mustard
- 1 tbsp soy sauce or tamari
- 1 tbsp balsamic vinegar
- 320g vegan puff pastry sheet
- Plant-based milk of your choice, to brush over
- Sea salt and freshly ground black pepper
Instructions
- Heat the oil in a large non-stick frying pan over medium-high heat. Add the onion and mushrooms, sautéing for 12–15 minutes until the mushroom juices have evaporated and the mushrooms are golden.
- Add the garlic and cook for another 3 minutes until aromatic.
- Mix in the flour and cook for 3 minutes, stirring frequently.
- Add the meatballs or burgers, thyme, and stock. Bring to a boil, then reduce heat and simmer for 5 minutes until the sauce thickens.
- Stir in the mustard, soy sauce, and balsamic vinegar and cook for another 3 minutes. Season to taste.
- Preheat the oven to 220°C/Fan 200°C/Gas 7.
- On the puff pastry sheet, place a 23cm pie dish upside down and cut around it, leaving an extra centimetre of pastry. Place the pie mixture in the dish, dampen the rim with water, and cover with the pastry lid, crimping the edges.
- Decorate with pastry cut-outs if desired, brush with milk, and make a hole in the center.
- Bake for 10 minutes at the initial temperature, then reduce to 200°C/Fan 180°C/Gas 6 for another 15–20 minutes until golden and crisp.
