The traditional English pork pie is said to have originated from Melton Mowbray in Leicestershire. This wonderful vegan version offers all the flavour of the original, without the cruelty or the cholesterol !
1 large white onion, very finely chopped and set aside
2 cloves garlic, finely chopped
2 cups vegan mince (I used Linda MacCartney’s mince)
6 vegan sausages (if frozen, pre-thaw for 40 minutes or so) – I use Linda McCartney’s
2 Tbsp fresh sage leaves, finely chopped
2 Tbsp fresh thyme leaves (leaves only)
¼ tsp ground allspice
¼ tsp fresh grated nutmeg
½ tsp sea salt
½ tsp freshly ground black pepper (optional)
½ cup fagioli borlotti beans
1 Tbsp fresh flat leaf parsley, finely chopped
2 slices brown or white bread
1 cup firm silken tofu
salt to taste
¾ tsp vegetable granules, or stock powder
red/pink colouring – I used beetroot powder (make sure what you use is vegan)
450g (1 lb) shortcrust pastry (I use Jus-Rol) – if frozen, thaw in advance
2 Tbsp vegan milk
½ Tbsp cornstarch powder
¼ tsp vegetable stock powder
100 mL water
- Process the onion & garlic in your food processor, and transfer to a large mixing bowl. Process your bread, and add to the onion.
- Do the same with the sausages, add to the mix, together with the veggie mince.
- Process your tofu until smooth, and also add to the mix.
- Add in your herbs and all the remaining ingredients, and, with clean hands, mash the mix, before forming it into a large ball, and setting aside in a bowl.
- You will need a clean wide-bottomed jam jar for the pastry.
- Reserve a third of the pastry for the pie lid. Then roll out the remaining pastry on a floured surface into a circular shape, approx. 20cm diameter, and 3-4mm thick.
- Turn the floured jar upside down, and place your pastry circle over the base of the jar, moulding it down around it, to form the base and sides of the pie case – the sides should be around 6 to 7cm long. Place the pastry and jar in the fridge to set for 10 minutes or so.
- Remove pastry from fridge, and gently prise the pastry off the jar.
- Then roll your filling into a ball, and pack it loosely into the pie case, almost to the top.
- Roll out the remainder of the pastry to make a circular disc for the pie lid.
- Place the lid over the filling, and trim any excess pastry from the edges. Then, using your fingers, press the edges together tightly to seal.
- Make a steam hole in the top of the lid, which you will pour the ‘jelly’ through, once the pie is baked.
- Next, wrap double-thickness greaseproof/parchment paper twice around the pie. Secure it, by tying string around the pie at three points – top, middle and bottom – so that the pie retains its shape whilst baking.
- Brush a little vegan milk on the lid, and cook on a greased baking sheet in a preheated 400ºF (200ºC) oven for about 30 minutes, and for a further 30 minutes at 300ºF (150ºC), until the pie is nice and golden.
- Remove from oven, and allow to cool.
- Meanwhile make your ‘jelly’ by mixing 2 Tbsp cornstarch powder with 100ml vegetable stock, and gently bringing to the boil until it begins to thicken. Then immediately pour it through the steam hole on top of the pie case, or else remove the lid, and pour around the edges of the filling.
- Refrigerate overnight, before serving the following day.
All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010
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