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Chickless and vegetable pie - a perfect vegan family tea!

Updated: May 17


Chickless and vegetable vegan pie

This pie was just a bit of a quick fix, when I wasn't really sure what to make for tea. I was looking for Vegan Quorn Pieces and they were out of stock, but I spotted Linda McCartney Pulled chicken pieces. It was in the freezer section and was 2.27 for 300g. I was a bit put off at first as I expected it to have a BBQ taste with it being pulled, which I am not really a fan of, but it is more like plain, shredded chicken breast. In a flash of inspiration I decided to make a pie!


I made my own pastry. I used a 8 inch, deep pie dish and this quantity of pastry was just about right, but you could adjust to suit, or even seek out a ready made vegan version if that made life a bit easier. You would need around 375g pre prepared shortcrust pastry


I use Stork baking block as I have read that it is vegan. The sauce needs very little or no salt as the chickless pieces are highly seasoned already. I used frozen mixed veg just as a quick fix, but you could fry some leeks or some mushrooms if you were wanting to throw a bit more effort at it.


I have never really got on with a Roux Sauce, so this method of adding the cornflour to the milk is a lot easier. You don't really need a lot of sauce, it's more of a binding agent, you don't really want a sloppy pie.


I served the pie with homemade oven wedges, peas and red Bisto gravy....there wasn't much in the way of leftovers. This amount serves 4 people




Ingredients


1bag of Linda McCartney pulled chicken

1small onion

1 tbsp flora

275ml soy milk

1 tbsp cornflour

1tsp onion granules

Fresh ground black pepper to taste

1/2 tsp dried thyme

Salt to taste, you may not need it

1 cup of frozen mixed veg, or equivalent fried leeks or mushrooms (see notes above)


260g plain flour

130g vegan baking block (see notes above)

Pinch of salt

4-6 tbsps cold water

Splash of soy milk to glaze



Method


Peel and finely chop the onion and gently fry for around 7 minutes until softened, stirring occasionally


Reserve 30ml of the soy milk, and put the rest in the pan with the onion on a very low light. Add all the other filling ingredients, apart from the reserved milk and cornflour. On a low light cook through until well mixed and heated through


Mix the cornflour into the reserved milk and make a smooth mixture. Mix this into the pan mix, stir well, increase the heat and continue to stir until the mixture thickens. Leave to one side whilst you make the pastry


Preheat the oven to 200c


Put the flour, salt and baking block into a bowl. Chop the block roughly with a knife, then using just your fingertips gently rub the fat into the flour. Continue until the mixture looks like breadcrumbs. Add as little water as possible to make a dough. You will need to gently squeeze any loose crumbs into the final ball of dough, but try not to be too rough as you want to keep the pastry as light as possible


On a floured board, split the dough into 2/3 and 1/3. Roll the bigger portion out and use this to line your pie dish. Roll the smaller piece to just big enough to cover the pie. Put your filling into the lined pie dish and put the pastry lid on top. Trim around the edges with a sharp knife then pinch the edges together. Put a couple of slits in the top to let the steam escape and glaze with a splash of soy milk


Put the pie in the oven for 25 minutes on 200c, then reduce the temp to 180c for the another 10 minutes or until golden brown


Serve immediately and enjoy!


Debbie










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