Although we are in the summer at the moment, but it is always the right season to have a yummy pie right?
Anybody who has tried this pie have all LOVED IT, and went for seconds and thirds (if there is enough left!)
- - 1 roll of vegan puff pastry (Jus Rol or Aldi owns brand)
- - 400g of mushrooms (I sometimes use one kind or a mix, so like chestnuts and shiitake)
- - 1/2 cup of dry porcini Mushrooms
- - 2 handfuls of spinach
- - 1 medium onion
- - 3 garlic cloves
- - 2 strands of fresh thyme
- - 1 tbs caramelised onion chutney
- - 1 tbs extra virgin olive oil/rapeseed oil
- - 1 tsp Italian herbs seasoning
- - Pink Himalayan salt to taste
- - Pepper to taste
- - 3 large potatoes
- - A splash of almond milk
- - 1 tbs of vegan margarine/butter
- - Vegan Granules
- - 1 tsp of caramelised onion chutney
- - Remains of porcini water which you used to soak your mushrooms in.
- You can either have some boiled beans or broccoli on the side too.
- Put the oven on at 180C.
- Peel the potatoes and cut them into big chunks. Pore about a liter of cold water in a saucepan in which you wish to make your mash potato in.
- Add some salt to the water and place the potatoes in there before it boils, cook for about 20 minutes (until cooked)
- Boil some water in a kettle and pore over the porcini mushrooms to make them soft, just covering them.
- In a frying pan or a wok, heat up the oil on medium heat
- In the meantime, chop up your onions into rings, mince your garlic cloves, and take the thyme off the stems (if you are not used to finding stems in your food, Caribbean people will understand!)
- When the oil is hot add the onions, garlic, thyme and sauce them until translucent for about 5 minutes
- Wipe the mushrooms with kitchen towel, and slice them.
- Add the mushrooms to the onions and the garlic, sprinkle the Italian herbs, as well as the salt and pepper.
- Wait for mushrooms to cook a bit, before adding the porcini mushrooms with some of that water which they have been soaking in.
- Next, add 1 tbs of caramelised onion chutney to the mix
- Then add 2 handful of fresh, washed spinach. Wait for it to wilt.
- Lay your pie dish with the puff pastry so the bottom is covered and so are the edges.
- Pour the mixture into the pie dish, and close up the top, cutting off any access pastry with a sharp knife.
- Put the pie in the oven and bake until brown at the top, for about 30-50 minutes.
- Drain potatoes and add the butter and a splash of almond milk. Using a potato masher, mash the potatoes until it is smooth and all mixed in.
- Heat up the remaining porcini water in a small saucepan and add gravy granules to it. Heat up until it has thickened.
- Serve and enjoy!
- You can of course be creative and add your own twist to this dish. This is how I make it and find that it has that sweet spot, the saltiness from the mash potato and the sweetness from the pie makes it SO moorish, people including myself ALWAYS go for seconds!
Himalayan Pink Salt – Himalayan Salt is actually the only salt that is good for you. So if you are not using this salt already you should read up on it here and start using it! I personally have baths in it, cook with it and even do cleanses with it.
Let me know if you make it and what you think!
If you found this yummy, don’t forget to share and pin this recipe!
How I make it: