Enjoy a tasty meat free Pieces and Mushroom Pie, meat free and now gluten free, using Quorn Pieces.
Serves 4
40
mins
A Challenge
619 cals (Per 100g)
34g of fat (Per 100g)
Gluten free
Ingredients
300g Quorn Meat Free Pieces
2 tbsp vegetable oil
1 onion, finely diced
1 clove of garlic, crushed
100g mixed mushroom , finely diced
200ml dry white wine
100ml cream
1 vegetable stock cube dissolved in 300ml hot water
1 tbsp cornflour dissolved in 2 tbsp cold water
½ tsp black pepper
1 bunch fresh thyme
Ingredients for the Pastry:
200g gluten free flour
1 tsp xanthan gum
Pinch of salt
75g butter
50g grated Cheddar
6 tbsp cold water
1 egg yolk, beaten
Method
Preheat the oven to 200C/400F/Gas Mark 6
To make the pastry, sieve the flour, xanthan and salt into a bowl. Rub in the butter to make breadcrumbs then stir in the cheddar. Mix in the cold water gradually and form a dough. Cover and refrigerate for 15-20 minutes
Preheat the vegetable oil in a frying pan and cook the onions for 5 minutes until softened. Add the garlic and mushrooms and continue to cook for a further 2 minutes. Add the wine and cook until the liquid has evaporated. Add the cream and stock, bring to the boil then simmer for 5 minutes. Add the corn flour and water and stir until thickened. Stir in the Quorn Meat Free Pieces, black pepper and thyme. Pour into a pie dish
Roll out the pastry dough on a lightly floured surface and roll to ½ cm thickness and gently cover the pie filling. Prick a few holes in the pastry and brush with the egg yolk
