Our Recipes
Tofu and Shroom Pies
Prep. Time:
20 mins
Baking Time:
20 mins
Total Time:
60 mins
Serves:
6
Ingredients
PASTRY:
175g plain flour
20g turmeric powder
10g curry powder
salt and pepper
90g vegetable crisco, chilled and cut into very small pieces
1 tablespoon vegan sour cream (or almond milk)
0.75 tablespoons apple cider vinegar (use the best - see link below)
FILLING:
250g field (aka Portabello) mushrooms, cleaned, halved and sliced
3 tablespoons extra light olive oil
20g mushroom powder (see link below)
250g tofu, cut into 0.25" cubes
6 green onions, finely chopped
3 tablespoons soy sauce
Instructions
This recipe was inspired by the dish invented (for his vegan daughter) by the wonderful David Schwimmer.
RECIPE:
Mix flour, turmeric, curry powder, salt and pepper. Add the cold diced butter. Using your fingers, rub into flour until it resembles coarse crumbs. Its better to stop early - never over-handle, so don't worry if there are still some chunks of butter.
Make a well in the center. Combine sour cream and vinegar and up to 2 tablespoons boiling water. Add to dry ingredients, then, using a small knife, cut together to form a dough. Transfer to a work surface lightly dusted with flour and knead into a ball. Again, don't overwork.
Chill for at least 30 minutes to rest.
FILLING:
Stir-fry mushrooms, tofu and green onions in oil.
Add mushroom powder dissolved in soy sauce and add to the vegetables. Toss well over heat for a few minutes. Set aside to cool.
Roll out pastry and line small pie tins. Blind bake.
Divide cold mixture between pie tins.
Cut out pastry to form lids and place over filling. Secure edges by pressing with a fork. Crimp nicely.
Cut several slits in the surface to allow steam to escape and chill for 30 minutes.
Preheat oven to 410°F.
Brush pastry lids with egg glaze and bake for about 20 minutes until golden brown.
