Vegan 'Chicken' & Mushroom mini pies ‘n mash!🥧

Hi friends! I'm super excited to share my latest recipe with you today!

With the weather in London getting reaally cold now, I've been really craving some comfort food so I decided to try and make my own version of an old favourite of mine from before I was veggie- the chicken and mushroom pie!

This recipe takes a bit longer to make than my usual meals but it was soo worth it! The pie filling is creamy and delicious and it is oh so comforting and warming for these cold months.

What you'll need for around 5-6 pies:

For sauce:

1/4 cup plain flour
300ml unsweetened plant milk- I used oat milk
3 tbsp white wine (optional)
50g vegan margarine
Salt and black pepper to taste
Pinch of garlic salt

For pie:

1 pack pre-rolled chilled puff pastry (Jus-roll is vegan!)
250ml vegetable stock
200g Quorn chicken pieces (or other chicken substitute)
1 large red onion
2 cloves of garlic
150 mushrooms

Mashed potatoes:

200g potatoes
1 Tbsp vegan margarine
50ml plank milk- I used oat milk
1 Tbsp nutritional yeast

Side of greens of your choice- I used green beans and tenderstem broccoli.

Method:

• Preheat the oven to 200c.

• Finely chop the onions, mushrooms and garlic.

• Grease a muffin tin or a pie dish if you are making one big pie.

• Lie your pastry out flat and use a lid from a jar as a template to cut out circles in the pastry.

• Press them into the muffin tin.

• Cut out some pieces of baking parchment paper and put on top of the pastry, fill with dry rice. This will prevent the pastry from rising.

• Bake in the oven for 10- 15 minutes or until the pastry is solid.

• Heat the Quorn pieces, mushrooms, onions and garlic in a saucepan with some oil for a few minutes.

• Prepare 250ml of vegetable stock (you won't need all of it, you could save some to make gravy later) add it little by little to the saucepan as it is left to simmer on a low heat. The idea is for the mix to absorb the liquid so only add a little at a time and don't make it too watery.

• Meanwhile, melt the margarine to another pan and then add the flour, stirring well to make a paste. Add the milk and the white wine gradually, stirring constantly to avoid lumps. Allow to simmer until thickened and add some garlic salt and seasoning to taste.

• Wash and chop the potatoes, add to a saucepan with boiling water and a pinch of salt and cook until very soft.

• Mix the creamy sauce into the chicken and mushroom mixture.

• Take the pastry out of the oven and remove the parchment paper and rice.

• Spoon the pie filling into the pie casings.

• Cut out circles using the remaining pastry and lie them on top of the pies. Use a fork to flatten the seams around the edges of the pies.

• Put the pies in the oven and cook for 15 minutes.

• A few minutes before the pies have to come out, drain the potatoes and add a tablespoon of margarine and the nutritional yeast to the pan.

• Mash well with a potato masher, adding a little milk and mashing until the consistency is smooth and creamy.

• Prepare some instant gravy, or use your remaining stock to make some.

• Remove the pies from the oven and serve with the mash, gravy and a side of greens.

So there you have it! I was super proud of this dish, it was so yummy and the perfect meal for a cold winters night in!

I'm also excited to try to make other pies now, creating new exciting veggie fillings.

I hope you liked this post, if you did please upvote, comment, resteem and follow me on @lolzwithlisa