For the short crust pastry:
2 cups of All purpose flour
3 tbsp of margarine/butter
4 tbsp cold water (use more if needed)
For the gravy:
1 onion finely sliced
1 tsp Garlic ( crushed) 3G Paste
3 tbsp margarine
2 tsp corn flour
2 splashes of soy sauce
salt and pepper to taste ( be careful as soy sauce is salty)
1 cup of water
For the filling:
Quorn chicken style pieces as needed
Sliced mushrooms as needed
Sliced carrots ( I used tinned as didn't have fresh)
1 table spoon of olive oil.
Firstly prepare the short crust pastry.
Sift flour into a large bowl and add the Margarine/butter.
Using only your finger tips, rub the butter into the flour until it resembles breadcrumbs .
Add 4 tbsp of cold water to the breadcrumbs and lightly form a stiff dough. Add more water if needed but not too much as it's meant to be a tough dough.
Wrap the dough in some cling film and chill it in the fridge for half an hour.
Pre heat the oven to 180
Now it's time to prepare the gravy.
Add the butter into a large pan and add in the finely sliced onions and crushed garlic ( I used my 3G paste which contains ginger,garlic and chili)
Saute on a medium heat until the onions are tender.
Now add in the soy sauce and 1 cup of water and stir.
To thicken the gravy add 2 tea spoons of corn flour and stir continuously until well mixed and there are no lumps.
Taste before adding salt then add as needed along with black pepper.
Once the gravy has thickened it's ready.
Remove from heat and set aside.
Now it's time to make the filling.
Add olive oil to a pan and add in the quorn pieces, carrots and mushrooms and saute on medium heat for 5 minutes and set aside.
Time to get the dough out of the fridge and get rolling!
Cut the ball of dough into 2 halves and place one half back in the fridge.
Roll out the dough on a lightly floured surface.
Place the Pastry onto the base ( you can roll it out so that it covers the edges and the rim and then trim it( I didn't have enough so I didn't)
Now we have to blind bake the pastry for 10 minutes so that it doesn't rise and stays nice and flat. It also doesn't colour at this point.
Cover the pastry gently with grease proof paper and add baking beads or whatever you prefer to use for blind baking. I used rice, this can be used over and over again.
Pop it in the oven for 10 minutes.
Now add the filling and gravy.
Roll out the other half of the dough and gently place it over the filling.(Again I didn't have enough to roll it over the edges) so i tucked it in and around the edges.
Using the tip of a sharp knife, make some cuts over the pastry to let the air out whilst baking.
Pop the pie in the oven for 25-30 minutes until the crust is cooked and has a goldish brown colour to it.
Oven temps may vary so keep and eye on the pie.
Enjoy your pie with a lovely dollop of mash or whatever you like :)
I used a 9 inch cake tin to make this pie in and basically eyeballed the ingredients to see how it would turn out.
Everything turned out great.
The only thing I didn't do was make enough pastry to cover the edges.
I would recommend that you add 1 more cup of flour and 1 table spoon more butter when making the pastry, this will enable you to be more fancy with your pie :)