Difficulty: Medium
Serves 6
I consider myself to be quite talented at making pies and the people I feed tend to agree. I made this for a dinner party a while ago and the gang loved it so I thought I would cook it up again and share the recipe. If you don’t have mock chicken, feel free to use tofu or just leave it out, the vegetables alone are just as tasty.
Ingredients
- 3 sheets of vegan puff pastry (I use Pampas)
- 1/4 Kent pumpkin, cut into cubes
- 2 carrots, cut into cubes
- 2 potatoes, cut into cubes
- 1 turnip/swede, cut into cubes
- 1 teaspoon mince garlic
- 1 red onion, roughly chopped
- 1 cup of frozen corn and peas
- 1 small packet of mock chicken chunks, thawed
- 1 cup Nuttelex
- 1/2 cup plain flour
- 1/2-1 cup soy milk
- 2 teaspoons curry powder
- 2 tablespoons olive oil
- 1/3 cup bread crumbs
- 1 tablespoon nutritional yeast
- A pinch of salt and pepper
Method
- Preheat the oven to 180°C
- Grease a large, rectangular dish and line with 2 sheets of pastry. Cut the third piece into strips and attach them around the outside to make a crust.
- Pre-cook the pumpkin, potato, carrot and turnip in the microwave so that it’s just about cooked but not too soft. Set aside.
- In a microwave safe jug/bowl, melt the Nuttelex.
- Whisk in the flour with a fork until you have a paste.
- Gradually add the soy milk until you have a thick, creamy sauce. You may need to alter the quantities a little to suit your tastes.
- Add the curry powder to the sauce and mix well.
- In a large frypan, add the onion, garlic and chicken chunks. Cook until chicken chunks are lightly browned and the onions are translucent.
- Combine all the vegetables, chicken chunks and sauce in a large bowl and combine well.
- Pour the filling into the pastry lined pan and smooth on top.
- In a small bowl, combine the bread crumbs, olive oil, nutritional yeast, salt and pepper.
- Sprinkle the breadcrumb mixture on top and bake in the oven until brown.
- Cut her up and serve with a fresh green salad!
This one looks unbelievable!