I have to admit, that in all other aspects of food I love meat. My dad became a vegetarian a few years back now and although it opened my eyes to a different style of food, I definitely would always chose the meat option over a veggie. However, when it comes to pies my views are somewhat different. Maybe it’s to do with the copious amount of cheese…
Anyway, cheese dreaming over, I thought I’d share one of my favourite veggie pie recipes that has been shared with me by Vernon Strachan- Executive Chef at London based Columbia Restaurant.
Makes 5-6 Medium sized Pies
- 250g Shitake Mushrooms (or any mushrooms as substitute)
- Small bunch of spring onions
- 400g spinach
- 2 cloves of garlic
- 20 ml olive oil
- 1 packet of haloumi
- 50g plain flour
- 150ml double cream
- Salt and pepper to taste
- 1 packet of shortcrust ready to roll pastry
- 1 egg
1. Slice Mushrooms, spring onion and crush the garlic
2. Add oil to pan Sauté the Mushrooms add garlic till soft add the spinach and wilt.
3. Cut the haloumi into small chunks 1cm x1cm
4. Add the flour to the pan with mushrooms and cook for 2 min
5. Add the cream- if too thick add a bit of water to loosen the mix
6. Add Haloumi and the Spring onion and season to taste
7. Cook Mixture down till thick, remove from heat and cool down in fridge till solid.
8. Roll out pastry until smooth and then cut out rounds of about 15cm
9. Fill half of the circle with pie mix, brush with egg around the edges and fold over to create a pastie. Then fork the edges to seal the pies
10. Repeat until mix is finished place on baking tray with grease proof paper and brush pies with egg wash. Bake for 15-20 min depending on oven till golden brown at 180c.