Lil’ portobello, chickpea and ales pies.

Lately I haven’t really posted much, well compared to my usually obsessive amount….  BUT I have been making things, yummy things! I have so many things to share with you guys, and here’s the one of those lovely things. These pies can be frozen uncooked and then thawed and baked, you can also bake them in those disposable foil pie tins and take them on picnics, probably not picnic weather at the moment though, unless your really brave….
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Ingredients:
For the filling:

1/4 cup olive oil
3 medium onions, diced
1 stalk of celery, miced
1 carrot, peeled and finely diced
pin o’ salt
4-5 cups  chunky diced portobello mushrooms
2 cloves garlic, minced
4 tbsp plain flour
1/2 pint of strong ale
2 tbsp mushroom ketchup
2 tsp tamari
1/2 cup stock
2 tsp fresh thyme
2 bay leaves
1 tin chickpeas, drained and rinsed
Additional salt and pepper to taste

For the pastry:
2 1/2 cup plain flour
1/4 tsp salt
1 tsp baking powder
1/8 tsp black pepper
1 cup chilled vegan margarine
Up too 1/2 cup soy milk

Method:
To make the filling. Heat the oil in a pan and add the onion, carrot and celery with a pinch o’ salt, saute until slightly softened then add the mushrooms and cook until they have cooked down and absorbed some of the oil. Add the garlic and cook for a further 2-3 minutes until fragrant, stir through the plain flour, stirring well to coat the veggies. Slowly poor in the ale whilst stirring. Bring the heat up and add the tamari, mushroom ketchup, stock and herbs. Bring to a gentle simmer and add the chickpeas. Pop the lid on and leave for 10 minutes, giving a little stir every now and then. Turn off the heat and taste for seasoning. I like to leave this with the lid on to cool on the side in the kitchen whilst I make the dough and such. This lets all the flavors meld together. To make the pastry, whisk together the salt, pepper, flour and baking powder in a bowl and gently crumb in the fat until the mix resembles crumbs. Add enough soy milk to form a dough, grease a muffin tray ready. Roll the dough out, and using 4 inch round cookie cutter, cut the dough multiple times. Press the rounds gently into muffin tray. Fill the pastry cases about 2/3 full with the filling. Brush the top edges of the pie cases with water and re-roll out you dough and, using a smaller cookie cutter, cut circles out for the top of the pies. Place on top and seal the edges with a fork and pierce a couple of air holes in the top. Brush with soy milk and place in a preheated oven at 180c/350f for about 20-30 minutes until lightly browned and golden on top. Gently remove from the muffin tray using oven gloves and serve with any extra filling poured over the top and your favorite veggies.

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13 thoughts on “Lil’ portobello, chickpea and ales pies.

  1. I get up every morning at 5am to get 2 hours solid rss feed read before my appetite kicks in. I find myself at 6.51 CRAVING these pies! Your recipes are more than soul food, they are fundamental. I fancy these pies like crazy and I want one for my friday morning breakfast. What the heck! That’s what being vegan is all about…messing on the fringes of lunacy and making something amazing out of humble ingredients. You just took humble ingredients and made them shine! This comet of possibility is going to rocket its way through my thoughts today till I get to a respectable time to get started on making them! My omni man is going to love them as well. That’s a solid “WIN” to you! Kudos…you rock 🙂

      • I will filter them through Steves intestinal tract and see if he salutes! As an expat brit he LOVES ale…he tolerates our beer out here in Antipodean hell BUT he always has room for Guiness or ale should a pint materialise in front of him ;). Cheers for a seriously amazing recipe. You are a truly talented vegan recipe creater and you inspire me to try harder 🙂

  2. Wow! This looks amazing. Every post looks so delicious. I would love to sit down at the In Vegetables We Trust Restaurant. Too bad we are on different continents. Although I would probably eat too much. 🙂

  3. Your pastry pockets look amazing & that’s why, I made this tasty recipe yesterday!

    My husband, my mom & dad loved them too! It was a real success, Alexander! It was fun making them too. My family helped me making them! xxx

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