Flakey puff pastry pie packed with steak-style pieces and mushrooms, in a parsley flavoured gravy.
A warm and hearty meal – perfect for a cold winters day!
Pie actually isn’t really as difficult as everyone would imagine it to be! It’s probably not a meal you would make after work on a week day when you have little time on your hands, as it can be a bit fiddly with the pastry, but it’s definitely worth the challenge when you have the time on your hands. Freshly baked pastry is so much better than the frozen pies that you can buy from the supermarket. And you can adapt the filling to taste exactly how you like it!
I went for pre-made puff pastry in this recipe, as it’s quick, easy and fools proof. I wanted to make this recipe as easy as possible. I was so pleasantly surprised to find out that most of the ‘Just Roll’s’ pastries are vegan! I always thought that it was just the short crust pastry, but luckily the puff pastry one is too 🙂
I used a selection of mushrooms in my pie to give the flavour more depth and add different textures. I bought a selection box from Sainsburys which included Shiitake, Eryngii, Oyster and Maitake mushrooms (I actually hadn’t heard of most of these mushrooms, but they’re delicious!).
I used ‘Cheatin’s Beef Style Pieces’ which I bought from Holland & Barrett. They are meaty and tender (like the real thing) and soak up the gravy perfectly! A great substitute for those of you who miss meat, or for those of you who still eat meat but want to try something different 🙂
Serve your pies with creamy mash potato, chips, or even enjoy it on its own!
Give it a go and let me know how you get on 🙂
Prep time: 5 minutes
Cooking time: 40 minutes
Total time: 45 minutes
- 250g puff pastry – I used Just Roll Puff Pastry
- 2 tbsp vegetable oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 200g mushrooms, chopped
- 150g beef style pieces
- 1 vegetable stock cube
- 4 heaped tbsp gravy granules – I used Bisto Beef Gravy
- 1 cup water
- Handful fresh parsley
- 1/3 tsp sugar
- Salt, to taste
- Pepper, to taste
- Plant milk, to seal pastry
- Pre-heat the oven to 180ºC.
- Fry your onion and garlic in vegetable oil over a medium heat.
- Add the beef style pieces, and chopped mushrooms. Crumble the stock cube into the pan and fry together until the mushrooms have softened.
- Add the gravy granules, water, sugar and parsley and simmer until the gravy thickens. Add more gravy granules to make thicker if necessary.
- Add salt and pepper to taste.
- Dust your work surface with flour and roll your pastry out to about 0.5cm thickness.
- Grease your pie dishes and place the pastry inside, cutting the excess pastry off.
- Fill the pastry with your filling until it is about level with the top of the dish. Brush a little plant milk along the top edges of the pastry, to seal the lid. Place more rolled pastry on top and again cut off the excess.
- Use a fork to seal the lid to the base, and brush the top with a little more plant milk.
- Pierce some holes in the top of the pie to let steam out.
- Pop them in the oven for 20 minutes, until the top is golden brown.