Eyes on the pie! This simple pie is hearty and filling and perfect for a cold winter’s day. Or any day really - it’s that good!
Prep time: 60 minutes (+ overnight soak time for cashews)
Cook time: 45 minutes
Serves: 6
Ingredients:
For the crust:
- 300 grams of flour
- 1 tsp of salt
- 150 grams of vegan butter, cold
- 50-60 ml of cold water
For the filling:
- 1 box of Deliciou Plant-Based Chicken
- 100 grams of frozen peas
- 2 medium carrots, peeled and cubed
- 1 onion, finely sliced
- 100 grams of mushrooms, sliced
- 2 cloves of garlic, minced
- 2 Tbsp of vegetable oil
- 1 tsp of salt
- ½ tsp of black pepper
- 1 tsp of dried oregano
For the bechamel sauce:
- 100 grams of cashews, soaked in water overnight
- 500 ml of water
- 1 tsp of dijon mustard
- 1 Tbsp of nutritional yeast
- 100 grams of vegan butter
- 2 Tbsp of all purpose flour
- 1 tsp of salt
- ½ tsp of black pepper
Directions:
Preheat oven to 180C
For the crust:
- Add all of the crust ingredients in a blender and blitz until the mixture comes together and forms a loose dough.
- Knead the dough into a ball - it should be soft, not crumbly - if it still crumbles add more water, if it’s too sticky add a little more flour.
- Wrap in cling film and chill in the fridge for a minimum of 30 minutes.
For the filling:
- Follow the instructions on the Deliciou Box and prepare the chicken as a mince.
- Heat up vegetable oil in frying pan on med-high heat.Add mince, onions and garlic and cook for 2 mins, stirring often.
- Add in carrots, peas, mushrooms and season with salt, pepper and dried oregano. Cook for 5 minutes. Set aside.
For the bechamel sauce:
- In a blender, add cashews, water, nutritional yeast, dijon mustard and blend until very smooth. Similar texture to milk. Set aside.
- In a hot pan on med-high heat, melt vegan butter. Once melted, stir in flour and cook for 1 minute until it forms a paste.
- Slowly add in liquid mixture from the blender, stirring well between each pour to ensure a smooth consistency. Season with salt and black pepper.
- Cook until the mixture thickens and becomes viscous and smooth like a bechamel sauce.
Assembly:
- In a bowl, combine bechamel sauce with the filling and mix well.
- Transfer this mixture into a pie tin.
- Remove dough from fridge and roll out dough to 0.5cm thickness with a rolling pin.
- Carefully place the dough over the stuffing and brush with vegetable oil.
- Score the pie to ensure steam from cooking the pie can escape.
- Bake in oven for 20 minutes until the pastry turns golden brown. Serve immediately!