These hearty chicken-less and mushroom pies will soon be a favourite lunchtime treat for your kids.
– makes 6 pies
Today or PnP rolls puff pastry
Fry’s chicken style strips
1 punnet button mushrooms, sliced
1 chopped onion
1 small bunch chopped spring onions
1 finely chopped carrot
½ cup frozen peas
2 medium sized potatoes, diced
2 crushed cloves garlic
¼ cup olive oil
1½ cups soy milk
½ tsp dry English Mustard
1 tsp sage
1 tsp rosemary
¼ tsp nutmeg
salt and black pepper to taste
Precook Potatoes until half done.
In a wide bottomed pan (a wok works nicely) heat oil, add onion and faux chicken strips. Saute until strips are browned.
Add mushrooms, carrots, peas, garlic, herbs, nutmeg and precooked potatoes. Add salt and pepper to taste. Gently stir and toss the ingredients so that they don’t burn or stick to the pan.
Add soy milk and mustard. Reduce heat and stir until you have a delicious creamy texture. Add a little more soy milk if you need to. Do not add flour or Maizina to thicken the sauce or your final pie-mix will be too stodgy.
Remove from heat and cool completely. Prepare your pastry and cut 6 squares, 20×20 cm.
Add about 3-4 heaped tbls of filling into the centre of each pie. Fold over the tops and crimp edges with a fork, then trim the edges with a sharp knife.
Add a pastry heart or star. Bake at 220° C until light golden brown.
Serve with oven baked chips and side salad, for a lunch that will satisfy and nourish your kids.
Thank you to Jen from ‘Bella Vegan’.
Please check with the author regarding © terms.