CREAMY "CHICKEN" AND GREENS PUFF POT PIE (Vegan)
PIES PIES PIES!!! There used to be this pie sold at my old high school back in the day. They sold it once every two weeks at lunch time. When the clock struck 10.30am and the first few lessons of the day ended, everybody used to rush and line up to get one of these pies. They were so so good but so so bad all at the same time. It was some processed rubbish meat and potato pie but I still bought one every two weeks (sometimes more than one) nonetheless. I even had a skateboard deck with a pie illustration on it. The pie love was very real as a kid.
Most pies of course are very unhealthy and not vegan. I have had a lot of pies before I went vegan and I have eaten my fair share of vegan friendly ones too. It wasn't until my recent trip to COOKDAILY London that I was graced with one of the best pies I have ever tasted. A true masterpiece and it left me thinking that why the heck have I not made my own pie recipe yet.
So I did and here it is.
INGREDIENTS:
- Jus-Rol puff pastry. (I used not even half a block)
- 1 can of coconut milk
- 1 stick of celery
- 5 - 6 medium sized sticks of asparagus
- 3 - 4 medium sized mushrooms
- 1 red onion
- 3 cloves of garlic
- A mock meat of choice (I used Linda McCartney's vegan pulled chicken)
- Fresh tyme, rosemary, marjoram and parsley.
- Pink salt and black pepper
- Yeast extract (optional / like marmite)
(Makes 3 medium sized pies)
STEP 1:
Chop and prepare all of your dry ingredients. Add just a teaspoon of olive oil in a big cooking pot, fry off everything ready for your coconut milk to be added. I like to fry off my greens last so they are nice and crunchy but otherwise I cook everything else until browned. Make sure you fry off the herbs with these ingredients to ensure you get the best and most intense flavours.
STEP 2:
Add the can of coconut milk to your dry ingredients. Stir well, and add as much salt and pepper as you see fit. Taste and adjust as you go along and add more of your preferred herbs if you'd like.
Cook all of these ingredients in together until it starts to thicken. This will take around 10 minutes.
Once cooked. Preheat your oven to 200 degrees and prepare your pastry.
STEP 3:
This is the easy part. Unlike me hopefully you realise that you need to thaw out your pastry for a few hours before use. Once it has fully defrosted, roll out flat to 1/2cm of thickness on a well floured service.
Choose three medium sized pots (like the ones pictured).
You want to cut out your pie lid with the pot and roll it out a little more, just enough so that it covers the top. Place your filling in your chosen pots and fill it up to the brim and then place your puff pastry lid on top making sure you have pressed and sealed it shut.
Place your pies in the oven and bake until golden brown.
This recipe would go great with some creamy mash and carrots but I just served it on it's own.
It is a really delicious recipe and a very flexible one too. Swapping out a white sauce based buttery filling with the coconut milk really makes a healthier alternative, so you can stuff your face and not feel guilty about it either.
Connect with me on Instagram @soybasedben_ and I hope you enjoy the recipe, peace ✌️
Most pies of course are very unhealthy and not vegan. I have had a lot of pies before I went vegan and I have eaten my fair share of vegan friendly ones too. It wasn't until my recent trip to COOKDAILY London that I was graced with one of the best pies I have ever tasted. A true masterpiece and it left me thinking that why the heck have I not made my own pie recipe yet.
So I did and here it is.
- Jus-Rol puff pastry. (I used not even half a block)
- 1 can of coconut milk
- 1 stick of celery
- 5 - 6 medium sized sticks of asparagus
- 3 - 4 medium sized mushrooms
- 1 red onion
- 3 cloves of garlic
- A mock meat of choice (I used Linda McCartney's vegan pulled chicken)
- Fresh tyme, rosemary, marjoram and parsley.
- Pink salt and black pepper
- Yeast extract (optional / like marmite)
(Makes 3 medium sized pies)
STEP 1:
Chop and prepare all of your dry ingredients. Add just a teaspoon of olive oil in a big cooking pot, fry off everything ready for your coconut milk to be added. I like to fry off my greens last so they are nice and crunchy but otherwise I cook everything else until browned. Make sure you fry off the herbs with these ingredients to ensure you get the best and most intense flavours.
STEP 2:
Add the can of coconut milk to your dry ingredients. Stir well, and add as much salt and pepper as you see fit. Taste and adjust as you go along and add more of your preferred herbs if you'd like.
Cook all of these ingredients in together until it starts to thicken. This will take around 10 minutes.
Once cooked. Preheat your oven to 200 degrees and prepare your pastry.
STEP 3:
This is the easy part. Unlike me hopefully you realise that you need to thaw out your pastry for a few hours before use. Once it has fully defrosted, roll out flat to 1/2cm of thickness on a well floured service.
Choose three medium sized pots (like the ones pictured).
You want to cut out your pie lid with the pot and roll it out a little more, just enough so that it covers the top. Place your filling in your chosen pots and fill it up to the brim and then place your puff pastry lid on top making sure you have pressed and sealed it shut.
Place your pies in the oven and bake until golden brown.
This recipe would go great with some creamy mash and carrots but I just served it on it's own.
It is a really delicious recipe and a very flexible one too. Swapping out a white sauce based buttery filling with the coconut milk really makes a healthier alternative, so you can stuff your face and not feel guilty about it either.
Connect with me on Instagram @soybasedben_ and I hope you enjoy the recipe, peace ✌️
Comments
Post a Comment