Ingredients
For the pie mix:
-
Onions 450.0 g
-
Leeks 400.0 g
-
Carrots 400.0 g
-
Olive oil 50.0 ml
-
Thyme 2.0 g
-
White wine 300.0 ml
-
Cornflour 50.0 g
-
Water 300.0 ml
-
Soya Milk (unsweetened) 500.0 ml
-
Lemon zest 10.0 g
-
White Pepper 2.0 g
-
Salt 3.0 g
To make the pie:
-
Shortcrust pastry 750.0 g
For the gravy:
-
Xantham gum 1.0 g
-
Tomato puree 20.0 g
-
Balsamic vinegar 65.0 ml
-
Caster sugar 30.0 g
-
Cranberry sauce. 60.0 ml
-
Red wine 150.0 ml
-
Rosemary 6.0 g
-
Water 600.0 ml
-
Olive oil 20.0 ml
-
Onions 150.0 g
-
Salt 1.0 g
-
Pectin Powder 3.0 g
Preparation
-
For the pie mix:
- Peel and thinly slice the onions and carrot then slice the leeks.
- Heat oil in a pan and sweat vegetables for 5 minutes or until soft then add the thyme.
- Add the wine and bring to the boil then reduce by half.
- Sprinkle in the cornflour to create a smooth mixture then add the Colman's Wholegrain Mustard and Knorr Professional Vegetable Jelly Bouillon.
- Pour in the water and soya milk then bring to a simmer for 20 minutes.
- Fold in the NoChicken chunks, lemon zest and seasoning then remove from the heat and chill until needed.
-
To make the pie:
- Roll out the pastry and line 10 greased pie moulds.
- Spoon in the filling and top with a pastry lid.
- Bake at 170ºC for 20-25 minutes or until golden.
-
For the gravy:
- Heat oil in a saucepan and add the onion then cook for 10-12 minutes or until caramelized.
- Add the sugar, caramelise again, then add the balsamic and reduce until syrupy, then add the tomato puree and cook out for 1 minute.
- Pour the red wine, allow to reduce by 2/3's.
- Add the marmite, cranberry sauce, rosemary, bay leaf, Knorr Professional Vegetable Jelly Bouillon and water
- Bring to the boil then cook for 5 minutes then remove from the heat and blend in the xantham gum and pectin then return to the heat and simmer for 2 minutes
- Once the gravy has thicken, pass through a fine sieveand serve with the pie.
-
To serve:
- Allow the pies to rest for 5 minutes before unmoulding and placing on to a serving plate.
- Serve with mash potato, tender stem broccoli and a jug of the gravy.
