Sweet Onion and Thyme Shortcrust Pie
There are a lot of ingredients for this pie but it’s really simple to make and mostly consists of adding things here and there, rather than requiring any particular cooking skills. And most of the ingredients will already be in your cupboards somewhere!
4 oz vegan margerine, 8 oz white flour, pinch of salt, water
Sift the flour into a mixing bowl. Add the margerine and mix the two ingredients together to form ‘breadcrumbs’ (or flourcrumbs). Break down all the big chunks of margerine. Add a pinch of salt. Add enough water to form a dough ball. I used 2 1/2 tsp. Add 1 tsp at a time and mix well so you don’t get the dough too wet. Set aside for 20 mins.
Although really tasty this crust could do with a bit of a change. If you’ve got any hints please comment!
2 garlic cloves, 2 large onions (sliced), 2 tsp sugar, 2 tsp fresh rosemary, 1 tsp dried sage, 1 tsp dried thyme, salt and pepper, 1 tsp vegetable bouillon, 2 cups water, 2 tsp cornflour, dash of red wine, 1/2 cup green peas, 3 cups ground soya mince
Finely chop the garlic and saute in a generous amount of oil along with the onions. Add the sugar and the rosemary. Saute until a deep golden colour. Add the sage, thyme, salt and pepper. Add the vegetable bouillion (or swap for 1 stock cube). Cook for 2 mins on a low heat. Add the water and cornflour and mix well. Add a splash of red wine (to taste). At this point remove 1/3 of the mixture and blend until smooth. Return this mixture to the sauce pan and mix well. This will thicken the gravy. Next add the peas and your mince (soya or meat, depending on with whom you are dining). Mix together and add a little water if it gets too thick. Turn off the heat and rest.
Roll out the pastry as thin as you can get it. Turn your serving dish upside down and rest it on the pastry. Cut around the dish leaving about a 1cm edge. Grease the dish for easy removal. Line the dish with the remains of the pastry. Fill into up with the filling and lay the lid over the top. Create a nice edge and score the top with a knife to let the filling bubble whilst in the oven.
Bake for 30-40mins at 180°C
Serve in whatever style tickles your fancy. I’ve opted for seasoned new potatoes, red cabbage and mashed carrots.