I love a pie. I know what you’re thinking … is there anything she doesn’t love!? Well when it comes to food, it’s unlikely. Continuing with my veganuary journey, I wanted something warming with the cold weather but also something that was easy to use up any leftovers or things you had in the fridge/freezer. As it happens all I needed to buy was the pastry! This is a great dish for whatever you’ve got in the fridge – use a red onion instead of white, throw in any random veg you’ve got loose (I added half a sad green chilli!) or that’s looking a bit a sad and swap cannellini beans for whatever you have!
1 onion, finely sliced
2 cloves of garlic, grated
150ml veg stock
2 tbsp vegan greek yogurt
200g button mushrooms
200g cannellini beans
Puff pastry sheet
Heat the oven to approx 180 degrees celsius.
Fry the onion and the garlic gently in some oil. Add the mushroom and let these soften.
After about 5 minutes or so add the vegetable stock and the yogurt and stir gently. Bring this to the boil and then simmer for about 2-3 minutes. Add the cannellini beans and peas and stir to combine.
Pour the mixture into a pie dish and let it cool for a few minutes.
Lay the puff pastry over the top and pinch it around the edge of the dish and trim the pastry round the edge. Make 2 small slits in the middle of the pastry and brush over it all with some oil.
Bake in the oven for 30-40 minutes until it’s golden on top.
Let me know if you make any additions!
Love, A x