Mushroom, Leek and Tofu Pie

Extremely savoury and delicious!  The amount of liquid is this fragrant pie makes lots of scrumptious gravy, so you wont need to make any extra.  Mushrooms are the only vegetarian food source of vitamin D and shiitake mushrooms in particular are high in iron and help prevent cardiovascular disease, the tofu (and peas) add protein and the thyme has strong antioxidant properties

Mushroom, Leek and Tofu Pie

Ingredients  serves four

2 medium leeks, sliced

4 cloves of garlic, minced

150g (5 and a 1/4 ounces) of shiitake mushrooms

250g (9 ounces) of mixed white and brown mushrooms

15g (half an ounce) of dried porcini mushrooms

10g (1/3 of an ounce) or a few sprigs of thyme stems

2 tablespoons of dark soy sauce

110g (4 ounces) of frozen peas

200g (7 ounces) firm tofu, cubed (aprox. one inch pieces)

2 tablespoons of cornflour

a 320g (11 ounce) pack of ready made puff pastry (I used a JusRol chilled sheet)

olive oil

salt and pepper

Method 

Preheat the oven to 200C (400F, gas mark 6)

Put the leek in a large lidded saucepan with some olive oil (about three tablespoons) season with salt (not too much as soy sauce will be added as well) and pepper, stir occasionally and sweat for about 15 minutes

In the meantime put the dried porcini in a cup or small bowl and pour 300ml (10 and a 1/2 fluid ounces) of hot water over them

Add the chopped garlic to the leeks in the saucepan

Remove the leaves from the thyme stalks and add these to the leeks and garlic

Add the shitake, tearing any bigs ones up

Chop the rest of the mushrooms and add these

Strain the rehydrated porcini saving all the liquid and add this.  Chop the porcini into small pieces and add

Add the peas

Add the soy sauce

Remove the pastry from the fridge

Add the tofu and mix the cornflour with a little of cold water and stir this in and slowly bring to the boil and

Add the cubed tofu

Pour the mixture into a large dish (I used one that was 8 inches by 10 inches or 20cm by 25cm and folded the edges of the pasty over, )and top with the pastry sheet, spray or brush the top with oil and cut an air vent in the top with the tip of a knife

Bake for 20 to 40 minutes until the pie is golden brown and the pastry is cooked through

(I know the packet pastry is a cop out but Im not going to make puff pastry any more than Im going to make filo.  My next pastry recipe will include my own wholewheat crust…perhaps)

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