Mushroom and Ale Pie (Vegetarian)

Name: Mushroom and Ale Pie (Vegetarian)
Total time: 3000 s
Yield: 1-2 people
Cuisine: British
Ingredients: 75 g Puff pastry sheets; 250 g Brown mushrooms; 1 Red onion; 3 Cloves garlic; 150 ml Stout or Porter; 100 ml Water; 1/2 Vegetable bouillon cube; 20 g Butter; 2 Tbsp Balsamic vinegar; 10 ml Milk (for glazing); Salt and pepper; Dried parsley; Baby spinach

Nino @nino1992

Croatia

Inspired by typical #British pub pies, this is my #vegetarian version of the dish, which is also lighter than usual! 🇬🇧

Also, while 'ale' is in the name, I suggest you use stout or porter instead. Make sure it's vegetarian or vegan friendly. It will be much more complex and flavourful, giving the dish a rich savoury taste. Trust me! 🍺

To make it #vegan, you can use olive oil instead of butter, as well as plant-based milk instead of cow milk! 🌿

Inspired by typical #British pub pies, this is my #vegetarian version of the dish, which is also lighter than usual! 🇬🇧

To make it #vegan, you can use olive oil instead of butter, as well as plant-based milk instead of cow milk! 🌿

Nino @nino1992

Croatia

Inspired by typical #British pub pies, this is my #vegetarian version of the dish, which is also lighter than usual! 🇬🇧

To make it #vegan, you can use olive oil instead of butter, as well as plant-based milk instead of cow milk! 🌿

Inspired by typical #British pub pies, this is my #vegetarian version of the dish, which is also lighter than usual! 🇬🇧

To make it #vegan, you can use olive oil instead of butter, as well as plant-based milk instead of cow milk! 🌿

Saved

Ingredients

50 minutes

1-2 people

75 gPuff pastry sheets
250 gBrown mushrooms
1Red onion
3 Clovesgarlic
150 mlStout or Porter
100 mlWater
1/2Vegetable bouillon cube
20 gButter
2 TbspBalsamic vinegar
10 mlMilk (for glazing)
Salt and pepper
Dried parsley
Baby spinach

Saved

Steps

50 minutes

1

First we'll make the filling. Prepare your ingredients. I prefer medium-thick slices for pies. Also, turn your oven on, so that it heats to 180°C or 356 F while you're making the filling.
Leave some baby spinach to eat as a side, season with salt, pepper, vinegar, lime juice, or whatever you prefer.
The size of the puff pastry sheet and the amount of ingredients will depend on the size of your pot. I used a medium sized one and it was still too big, so adjust the recipe accordingly!
2

Melt some butter in a pan. Add chopped onion, garlic, and mushrooms, as well as a dash of balsamic vinegar.
Once it heats up, add 100ml of water, 1/2 of a vegetable bouillon cube, and another dash of balsamic vinegar. Cook for a few minutes and then add 150ml of stout or porter and stir.
Season with parsley, salt and pepper to taste. Avoid too much salt because the bouillon cube is already salty enough.
3

Keep cooking and stirring on medium heat, until the vegetables and mushrooms soften up. Just before you're done, add some baby spinach and cook for a minute until it wilts.
You want to keep cooking until you get a thicker consistency. Then, turn the heat off and set the filling aside to cool off.
4

To make the dish simple and a bit lighter, we'll just use the puff pastry to cover the top of the pot.
So, place the pot on the puff pastry sheet upside down and cut around it, making a slightly larger "lid" than the diameter of the pot.
5

Then, place the filling in the pot and cover it with the puff pastry lid.
Glaze the lid with milk and cut a small cross in the middle to let steam evaporate during baking.
6

Put the pie into the oven. Bake for 15-20 minutes, until the lid turns golden yellow.
Garnish with dried parsley and serve with some baby spinach. This serves two people - or one if you're very hungry. Enjoy your meal!