With British Pie Week in full swing here in the UK, it would be remiss of me not to share a pie recipe here in Only Crumbs Remain.
In fact, to throw the cat amongst the pigeons, today I’m shaking things up a little by sharing a savoury pie recipe rather than a dessert which is usually the norm! As they say a change is as good as a rest, but if you fancy a dessert pie, or tart, as well how about checking out our Blackberry & Pear Lattice Crust Pie, this classic Pear and Almond Tart with its delicious frangipane filling, or even our Bilberry & Custard Crumble Tart, which would be just as delicious made with blueberries instead.
Coming back to our Vegetarian version of Meat & Potato pie.
These individual vegetarian pies made a delicious and filling evening meal for Mr E & I earlier this week served with a few peas and carrots. It’s a pretty humble sort of pie, after all there’s nothing fancy about it having been filled with a simple mixture of quorn mince and diced potatoes, but what it lacks in pizazz it makes up for in comfort. And with the sort of weather we’ve been having of late comforting food is what we often need!
Hot Water Crust Pastry.
The pastry used for these meat-free pies is a hot water crust pastry, which is incredibly robust and easy to use as well as being very unlikely to give you the soggy bottom that we all dread!
Hot water crust pastry is quite unique and completely different to most other pastries, whether that’s a short crust, puff pastry, or a sweet pastry which all call for the fat to be chilled and the pastry to be handled with care, usually by people with naturally cool hands. Hot water crust pastry, as the name suggests, is made with hot (in fact boiling) water and so even those with warm hands, just like Mr E, would find this pastry a doddle to work with. It really is very forgiving and a beautiful smooth dough to handle and manipulate.
Although the pastry dough does need to be shaped straight away, it requires little if any rolling out as the hand and thumb is used to ‘hand raise’ the pie shell. Traditionally hot water crust pastry is baked without a pie tin, having been shaped around the outside of a wooden dolly, but our vegetarian savoury pie recipe is a lot easier to make with the pastry raised up the inside of a dariole mould and baked in the mould too!
Most hot water crust pastry isn’t suitable for vegetarians due to the addition of lard, but by substituting the animal fat for a baking block, or even Trex, you’ll still have a great robust pastry perfect for your vegetarian savoury pies, like our Vegetarian Pork Pies, as well as the recipe I’m sharing today.
So, here’s how to make Vegetarian Meat & Potato Pies with a hot water crust pastry case.
pies are pure comfort food. They make a delicious, yet humble, meal
served with a few vegetables.
Prep time: 40 mins Cook time: 40 mins Yield: 4 individual pies
4 Dariole Moulds – ours hold 160ml / 6 fl oz
Round Cookie Cutter (ours was 78mm diameter) (see note a below)
For the Hot Water Crust Pastry
- 165g Plain Flour
- 33g Strong White Bread Flour
- small pinch of Salt
- 41g Butter, unsalted & chilled
- 50g Trex / Baking Block, cubed
- 83ml Boiling Water
For the Vegetarian Meat & Potato Filling
- 2 tbsp Vegetable Oil / Sun Flower Oil
- 1/2 – 1 Onion, finely chopped
- 150g Quorn Mince
- 1 Vegetable Oxo Cube
- 2 tsp Vegetable Gravy Granuals
- 1/2 L Boiling Water
- 1 tbsp HP Sauce
- 2 (about 200g prepared weight) Potatoes, peeled, diced into approximately 1cm cubes
- 2 tsp (heaped) Corn Flour (optional)
- 1 Egg, lightly beaten, to glaze
Notes: a) The cookie cutter needs to be roughly the same size as the top of your dariole moulds. If you don’t have a suitable plain round cookie cutter make a paper circle by drawing around the dariole mould onto some greaseproof paper and cut out. Cut the pastry lids out by cutting around the circle template with a small sharp knife.
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