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.  Here its served with roasted baby new potatoes with rosemary and roasted asparagus

Mushroom, Leek and Tofu PieIngredients  serves four

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

200g (7 ounces) of mixed white and brown mushrooms

15g (half an ounce) of dried porcini mushrooms

a medium leek, finely sliced

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

80g (3 ounces) of frozen peas

300g (10 and a 1/2 ounces) silken tofu

3 cloves of garlic, finely chopped

one and 1/2 tablespoons of cornflour

7g (a quarter of an ounce) or a few sprigs of thyme

2 tablespoons of dark soy sauce

olive oil

salt and pepper

to accompany:- baby new potatoes, asparagus, a couple of sprigs of rosemary (optional)

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 10 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 stalk and chop and add these to the leeks and garlic

When the mixture has cooked for a about 2 more minutes add some of the water from the dried porcini to stop the garlic from burning

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

Stir and slowly bring to the boil on a low heat

(If you are serving with potatoes scrub the potatoes, spray or brush with oil, season and put some rosemary on top and place on a baking tray in the oven)

Remove the pastry from the fridge

After five minutes finely chop the tofu and add

After another five mix the cornflour with 100ml of cold water and stir this in

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

(If serving with asparagus; when the pie has been in for 15 minutes put the asparagus in and spray or brush with oil and season)

Cook everything together for a further 15 minutes until the pie is golden brown.

(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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