Vegan ‘chicken’, ‘bacon’, mushroom and tarragon pie

Vegan ‘chicken’, ‘bacon’, mushroom and tarragon pie
Serves: 4-6
  • 2 small potatoes, peeled and diced
  • 2 tbsp olive oil
  • 2 tbsp vegan spread (we used Flora)
  • 1 onion, diced
  • 1 leek, sliced
  • 2 cloves garlic, sliced
  • 250g vegan ‘chicken’ pieces (we used What the Cluck by the Vegetarian Butcher)
  • 50g vegan ‘bacon’ cut into lardons (we used This Isn’t Bacon)
  • 200g chestnut mushrooms, sliced
  • sea salt and black pepper
  • For the white sauce:
  • 50g vegan spread
  • 50g plain flour
  • 500ml oat ‘milk’
  • 1-2 tbsp tarragon (to your taste)
  • To top:
  • 250g shortcrust pastry
  • oat milk to glaze
  1. Preheat oven to 190C/Gas 5.
  2. Cook potatoes in salted boiling water for 10 mins or until tender. Drain and set aside.
  3. Heat half the oil and spread in a pan, add onions, leeks and garlic with a pinch of salt and cook gently until the onions are soft. Remove from the pan and set aside.
  4. Add a little more oil and vegan spread to the pan and brown the ‘chicken’ and ‘bacon’ pieces in batches. Remove and set aside.
  5. Add a little more oil and vegan spread to the pan and gently brown the mushrooms.
  6. Place the vegetables, ‘chicken’ and ‘bacon’ together in a deep pie dish, large enough for the ingredients to fill it to 2cms from the top.
  7. To make the sauce, melt the spread in a saucepan over a low heat, stir in the flour and cook for 1 min to make a roux, gradually add the oat ‘milk’, stirring with a wooden spoon (use a balloon whisk to smooth out any lumps) and cook, stirring, over a low heat until thickened.
  8. Add the tarragon and season with salt and black pepper.
  9. Pour the sauce over the ingredients in the pie dish, mixing very gently to combine. Do not allow the mixture to go any higher than 2cm from the top of the dish.
  10. Roll out the pastry, allowing enough for a good overhang all round. Drape it over the top of the dish, make a couple of slits in the centre to allow steam to escape, then brush with oat ‘milk’.
  11. Bake for 30–35 mins until pastry is golden and the filling is cooked through.
  12. Remove from the oven and rest for 5 mins before serving.
  13. Tip: If you have more filling than you have room in the dish, place a tablespoon in the centre of a side plate-sized circle of pastry, fold over and pinch into a pasty shape, glaze with oat milk and bake in the oven at 180C/Gas 5 for about 25 mins until golden). Serve warm or cold.


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