Vegetable Pub Pie

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These individual vegetables pub pies will satisfy any meat pie lover. Filled with vegetables in a rich sauce, with an herbed pastry dough – it’s just about the perfect comfort food. Serve them with your favourite steamed vegetables and you’ve got yourself a party!

Makes: 6 servings
Prep Time: 75 minutes
Cook Time: 30-35 minutes

For the herbed pastry

  • 375 g / 3 cups all purpose flour
  • 3 g / 1/2 tsp fine salt
  • 2 g / 1 tbsp chopped fresh rosemary
  • 1 g / 2 tsp fresh thyme leaves
  • 1 g / 1/2 tsp ground black pepper
  • 280 g / 1 1/4 cup Crystal margarine, chilled
  • 60 ml / 1/4 cup cold water

For the filling

  • 56 g + 28 g / 1/4 cup + 2 tbsp Crystal margarine
  • 640 g / 8 cups mushrooms, sliced (we used a mix of white, brown and portobello mushrooms)
  • 200 g / 1 medium onion, cut into 1/4 inch (0.6 cm) pieces
  • 200g / 1 large parsnip, cut into 1/2 inch (1.2 cm) pieces
  • 80 g / 1 large carrot, cut into 1/2 inch (1.2 cm) pieces
  • 75 g / 2 stalks celery, cut into 1/2 inch (1.2 cm) pieces
  • 3 large cloves garlic, minced
  • 32 g / 1/4 cup all purpose flour
  • 12 g / 2 tbsp nutritional yeast
  • 2 g / 1 tbsp chopped fresh rosemary
  • 600 ml / 2 1/2 cups vegetable stock
  • 75 g / 1/2 cup frozen green peas
  • 15 ml / 1 tbsp soy sauce
  • 6 g / 1 tsp fine sea salt
  • 2 g / 1 tsp ground black pepper

For the pies

  • 6 ovenproof 1-1 1/2 cup (240-360 ml) dishes
  • coarse salt for sprinkling

Directions for the pastry

    1. In a large bowl mix flour, salt, rosemary, thyme and pepper.


    1. Drop the Crystal margarine in tablespoon sized pieces over the flour. Using your hands, crumble the margarine into the flour until it resembles coarse crumbs with a few pea-sized lumps.


    1. Sprinkle the water over the flour mixture and stir with a wooden spoon until the dough just comes together. Gather the dough into a ball and knead a couple of times. Wrap tightly in plastic wrap and chill at least 1 hour and up to 3 days in the refrigerator.



Directions for the filling

    1. In a Dutch oven or large skillet melt 1/4 cup (56 g) Crystal margarine over medium heat; add onions and sautėe until softened, about 5 minutes. Add the mushrooms and cook, stirring occasionally, for 15 minutes, until mushrooms have released their juices and begin to brown.




    1. Add the parsnip, carrot, celery and garlic and cook five minutes more. Stirring continuously, mix in the 2 tablespoons (28 g) of Crystal margarine, flour, nutritional yeast and rosemary and cook for 3 minutes.



  1. Add the vegetable stock and stir well, scraping up any bits from the bottom of the pan. Bring mixture to a boil, then reduce heat to medium low and allow to simmer for 8 minutes, stirring frequently, until thickened. Mix in peas, soy sauce, salt and pepper, adding any extra seasoning to taste. Set aside while rolling pastry. Filling can be made up to three days in advance.

Directions for the pie assembly

    1. Preheat oven to 375℉ (190℃)
    2. Roll chilled dough between two sheets of floured parchment paper or plastic wrap until it is 1/4 inch (0.5 cm) thick. Using a paring knife cut out 6 lids slightly smaller than the circumference of the pie dish, gathering scraps to re-roll if necessary. Cut a 1/2 inch (1.2 cm) circle in the centre of each lid and place them on a baking sheet; chill for 15 minutes.


    1. Divide the filling evenly between the dishes and top each with a lid. Brush the lid with a bit of water and sprinkle with coarse salt. Place pies on a baking sheet and bake until filling begins to bubble and pastry is golden, about 30-35 minutes. Serve immediately.


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