45 Min
6 People
Shortcrust ‘Chicken’, Mushroom & Sage Pot Pie
INGREDIENTS
Pastry 250 g plain flour 1½ tsp (7,5) salt 125 g Flora Plant BAKETM, well chilled 2-4 tsp (10-20 ml) ice-cold water Veloute Sauce 150 g Flora Plant BAKETM 100 g flour 3½ C (875 ml) vegetable stock, heated ½ tsp (2.5 ml) pepper Salt to taste Filling 2 Tbsp (30 ml) Flora Plant BAKETM 1 x 380 g box Fry’s Plant-Based Chicken-Style Strips or 250g chicken breast 3 Tbsp (45 ml) Flora Plant BAKETM 1 large onion, chopped into big chunks 400g Portabellini mushrooms, quartered 1 tsp (5 ml) fresh thyme, picked 6 sage leaves, finely chopped 3 garlic cloves, minced 1 Tbsp (15 ml) Flora Plant BAKETM, melted, for brushing
Serves: 4-6
Prep time: 45 minutes
Cook time: 45 minutes
Difficulty: moderate
Shortcrust ‘Chicken’, Mushroom & Sage Pot Pie
A hearty pie filled with Fry’s Chicken-Style Strips, mushrooms and sage, topped with a deliciously crumbly plant-based short-crust pastry.
Pastry
Sift the flour and salt together. Using the small side of a grater, grate the cold Flora Plant BakeTM into the flour, then use your fingers to rub it in until it resembles breadcrumbs. Add two teaspoons of ice-cold water and press the ingredients together to form a dough. If the dough is too dry, add another 1-2 teaspoons of ice water, being careful not to overwork. Flatten the dough out into a rough disk shape, then cover it with plastic wrap. Rest the dough in the fridge for at least 20 minutes.
Veloute Sauce
Heat a medium-sized pot; add the Flora Plant BAKETM and allow to melt completely. Add the flour and whisk to form a roux. Add the heated vegetable stock, one ladle at a time, while stirring continuously – only add the next ladle of stock when the previous one is fully incorporated. When all the stock has been added, bring to a gentle simmer and add the pepper, while continuing to stir, to prevent lumps from forming. Let the sauce simmer for about 10 minutes, then taste and adjust the seasoning with salt if needed. Remove from the heat and set aside.
Filling
Heat a large frying pan over medium heat; add the Flora Plant BAKETM and allow to melt. Add frozen Fry’s Chicken-Style Strips or chicken breast and fry until golden brown, about 6-8 minutes. Remove from the pan, slice each strip in half and then set aside.
Heat a large frying pan and melt the Flora Plant BAKETM. Add the onion and sauté until translucent and slightly browned, about 5 minutes. Add the mushrooms and fry until caramelised, about 5 to 8 minutes. Add the thyme, sage and garlic and sauté, while stirring, for another minute. Add the cooked Fry’s Chicken-Style Strips and the veloute to the pan and mix everything to combine. Remove from the heat.
Baking the Pie
Preheat the oven to 200 ºC.
Remove the dough from the fridge; lightly dust a work surface with flour and gently roll the dough out into a shape that is big enough to cover the top of the pie dish, about 5 mm thick.
Pour the filling into an oven-proof pie dish measuring 26cm x 22 cm, then carefully lift and place the pastry on top. Trim the edges with a sharp knife, then use a fork to lightly press around the rim of the dish to seal. Roll out any remaining dough and cut out shapes to decorate the top (optional). You can also use the tip of a sharp knife to score the dough to create a pattern, being cautious not to slice right through.
Brush the pastry with the melted Flora Plant BakeTM and then place into the oven to bake for 25-30 minutes or until the pastry is cooked and golden brown.
