Crystal Margarine Recipes
Prep: 1 hour and 5 mins (plus cook time)
Servings: 6 pies
This satisfying vegan appetizer is a crowd favourite! These hearty vegetable pub pies are made to be shared with friends and family on a cozy winter evening. Filled with vegetables in a rich sauce, with an herbed pastry dough – it’s just about the perfect comfort food. Serve them with your favourite steamed vegetables and you’ve got yourself a party!
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ingredients
Herbed Pastry
3 cups
all-purpose flour
1/2 tsp
fine salt
1 tbsp
fresh rosemary, chopped
2 tsp
fresh thyme leaves
1/2 tsp
ground black pepper
1 1/4 cup
Crystal Margarine, chilled
1/4 cup
cold water
Pie Filling
1/4 cup & 2 tbsp
Crystal Margarine
1
medium onion, cut into 1/4 inch pieces
8 cups
mushrooms, sliced
1
large parsnip, medium diced
1
large carrot, medium diced
2
stalks celery, medium diced
3
large cloves garlic, minced
1/4 cup
all-purpose flour
2 tbsp
nutritional yeast
1 tbsp
fresh rosemary, chopped
2 1/2 cups
vegetable stock
1/2 cup
frozen green peas
1 tbsp
soy sauce
1 tsp
fine sea salt
1 tsp
ground black pepper
Vegetable Pub Pies
6
ovenproof 240-360 ml dishes
coarse salt for sprinkling
directions
Herbed Pastry:
- In a large bowl mix flour, salt, rosemary, thyme and pepper.
- Drop the Crystal Margarine in tablespoon sized pieces over the flour. Using your hands, crumble the margarine into the flour until it resembles coarse crumbs with a few pea-sized lumps.
- Sprinkle the water over the flour mixture and stir with a wooden spoon until the dough just comes together. Gather the dough into a ball and knead a couple of times. Wrap tightly in plastic wrap and chill at least 1 hour (can go up to 3 days in the refrigerator).
Pie Filling:
- In a Dutch oven or large skillet melt 1/4 cup Crystal Margarine over medium heat; add onions and sautėe until softened, about 5 minutes. Add the mushrooms and cook, stirring occasionally, for 15 minutes, until mushrooms have released their juices and begin to brown.
- Add the parsnip, carrot, celery, and garlic and cook for 5 minutes. Stirring continuously, mix in the 2 tablespoons of Crystal Margarine, flour, nutritional yeast and rosemary and cook for 3 minutes.
- Add the vegetable stock and stir well, scraping up any bits from the bottom of the pan. Bring mixture to a boil, then reduce heat to medium low and allow to simmer for 8 minutes, stirring frequently, until thickened. Mix in peas, soy sauce, salt and pepper, adding any extra seasoning to taste. Set aside while rolling pastry. Filling can be made up to three days in advance.
Assembly:
- Preheat oven to 375°F.
- Roll chilled dough between two sheets of floured parchment paper or plastic wrap until it is a 1/4 inch thick. Using a paring knife cut out 6 dough lids slightly smaller than the circumference of the pie dish, gathering scraps to re-roll if necessary. Cut a 1/2 inch circle in the centre of each lid and place them on a baking sheet; chill for 15 minutes.
- Divide the filling evenly between the dishes and top each with a dough lid. Brush the lid with a bit of water and sprinkle with coarse salt. Place pies on a baking sheet and bake until filling begins to bubble and pastry is golden, about 30-35 minutes. Serve immediately.
