Rich Vegetable Pie
Ingredients
- 4 tbsp oil
- 500g mushrooms
- 2 garlic cloves
- 250g onions
- 250g carrots
- 2 tbsp thyme
- 1 tbsp sage
- 300ml red wine
- 400g tin of chopped tomatoes
- 150ml vegetable stock
- 2 tbsp tomato puree
- 2 tbsp soy sauce
- 425g puff pastry
- milk to glaze
Details
servings 6
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Heat the oven to 220ºc / 425ºf / gas mark 7
Step 2
Heat half the oil and fry the mushrooms and garlic for 3-4 minutes. Put to one side
Step 3
Add the rest of the oil, fry the onions, carrots and herbs for 10 minutes
Step 4
Add the wine, boil rapidly for 3 minutes
Step 5
Stir in tomatoes, stock, tomato puree and soy sauce
Step 6
Bring to the boil, cover and simmer for 30 minutes
Step 7
Add mushrooms then tip into pie dish
Step 8
Roll out pastry, lay on the pie, trim edges with a knife, press down, prick holes and glaze
Step 9
Bake for 20 minutes then turn down to 200ºc / 400ºf / gas mark 6
Step 10
Bake for another 15 minutes and serve with roast potatoes
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Chef Tips and Tricks
In this video, we show you the best way to trim and tie a roast, all by yourself! You don't need the butcher or supermarket to do it for you when it's so easy to do it at home.
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