I was making Cornish Pasties yesterday (of which more another time) when I realised I had far too much filling for the area of pastry available. The solution was to make the rest into Pie.
Line a loaf tin with your pastry - I had ready made puff paste, I'm going to have to start tagging these! You'll need to save enough pastry for the lid.
Finely slice an onion, a medium potato and a couple of carrots. Mix the shreds together and season well with salt and pepper.
Chop a block of tofu into small cubes, dress with a teaspoonful of soy sauce and another of olive oil. Mix well.
Fill the pie case with the raw vegetables and top with the tofu. Cover with the lid and crimp the edges to seal everything in.
Cook at about 180C for approximately one hour. You may need to reduce the temperature a little if it starts to brown too much but you will need a long cooking time for that raw filling, and the long slow baking really develops the flavours.
Cool in the tin for half an hour or so, then remove to a rack or serving dish to stop the pastry becoming too soggy.
Serve cold in slices with salad and pickles for a light summer lunch or picnic.
4 comments:
A vegan classic! Sounds really delicious, brilliant!
Cheers
David
Thanks David, very simple but surprisingly nice to eat.
That sounds great, except for the serve cold bit. I don't like cold food! Not even when it's called ice cream.
Kathy, try it hot. I think it might fall apart a bit but would be great with some British Gravy and some Brussels sprouts :-)
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