Vegan British Curried Pie
At home, we grew up loving this pie and it was one of the first recipes we ever veganized.
You’ll love it, we promise!
Preparation time: 90 mins
For the Stuffing:
– 100grs Ada’s Vegan Brie
– 500grs of Mushroom
– 2 big Potatoes
– 1 small onion
– 3 tsps of Curry
– 1 tsp of Dried Thyme
– 1 cup of Vegetable Stock
– Olive Oil
– Black Pepper
For the Dough:
– 2.5 cups of Flour
– 3/4 cup of Water
– 1/4 cup of Olive Oil
1- Mix the Flour and Salt.
2- Heap to a pile and make a hole in its center.
3- Pour Water and Olive Oil in the center of the pile.
4- Knead the Dough till it becomes smooth.
5- Shape the Dough like a ball.
6- Place in the fridge for about 30mins.
7- Dice the Mushrooms, Potatoes and Onion into small cubes.
8- Put some Olive Oil in a large pan over medium-high heat and add the diced Mushrooms, Potatoes and Onions.
9- Once the Mushrooms start to release their liquid, add Salt, Black Pepper and Curry.
10- Dice Ada’s Vegan Brie and add to the mixture.
11- Keep stirring for a while until Ada’s Vegan Brie starts to melt.
12- Add Vegetable Stock, mix and let simmer for around 10 mins.
13- Divide the dough into two equal parts, and on a floured surface, roll out the first part to cover the entire pie plate, leaving an overhang.
14- Fill the pie with the Curried stuffing.
15- Roll out the second Dough and top the pie with it, then merge the edges and crimp them.
16- Brush the top surface with water or oil so it turns golden when baked.
17- Bake the pie until the top turns golden (20 to 30 mins).
18- Serve hot.