Ingredients
For the pie mix:
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Onions 450 g
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Leeks 400 g
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Carrots 400 g
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Olive oil 50 ml
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Thyme 2 g
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White wine 300 ml
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Cornflour 50 g
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Water 300 ml
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Soya Milk (unsweetened) 500 ml
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Lemon zest 10 g
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White Pepper 2 g
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Salt 3 g
To make the pie:
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Shortcrust pastry 750 g
For the gravy:
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Xantham gum 1 g
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Tomato puree 20 g
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Balsamic vinegar 65 ml
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Caster sugar 30 g
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Cranberry sauce. 60 ml
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Red wine 150 ml
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Rosemary 6 g
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Water 600 ml
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Olive oil 20 ml
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Onions 150 g
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Salt 1 g
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Pectin Powder 3 g
Preparation
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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.
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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.
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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.
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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.
