I have a jar of gravy salt bought on a whim a while ago, I’d not got around to using it, but I knew there had to be a fun use for it somewhere…
When we were thinking about making pies, I remembered the mince and onion plate pies my grandma used to make and how simple they were, but how much everyone enjoyed them.
To make a vegan version of that pie seemed like a great idea to us, and certainly a fun use of the gravy salt…
We topped ours (messily) with mash, because well, how could anyone resist mash and gravy!
For the filling-
6 small dried shitake mushrooms
100 g gluten free dried soya strips
200 ml hot water for soaking
75 g green lentils
1 tbsp dried herb de provence
300 ml water for the lentils
1 1/2 tsp gravy salt
1 tsp potato starch
For the pastry and topping-
140 g gluten free flour
20 g almond milk powder
80 g vegetable fat
small pinch of salt
35 ml water
70 g instant potato flakes, and boiling water according to the packet instructions
1/2 tsp dried mustard powder
Cook the lentils in the water with the herb de provence, until cooked through but still with a little bite, about 15 minutes.
Put the mushrooms, soya strips, and gravy salt into a large bowl with the hot water, adding the lentils with their cooking water when they are ready. Soak for around 25 minutes until the soya strips and mushrooms are soft.
Using scissors, snip the soya strips and mushrooms into small pieces.
Make the pastry according to the method here.
Mix together the instant potato flakes and mustard and beat together with hot water until smooth.
Preheat the oven to fan 180 c.
Divide the pastry into 6 balls.
Flatten the pastry balls a little and roll out dusting with flour as you go. Line the foil cases with the pastry and fill with the savoury mixture.
Top with the mash. We tried some with a piped top, and some with the mash smoothed over.
Bake for 25 minutes.
The pies keep well for a couple of days, and reheat nicely.
By A. and E.