Kia ora, kids.
I’ve been busy over the break encasing anything and everything in pastry; proof that the fresher five is not exclusive to those in first year.
I don’t know about yours, but my break consisted of nothing more than Netflix documentaries. Now I’ve sworn off meat (not in the typical white girl swearing off men kind, but actually) and sober Liani tries her hardest to avoid all animal products - hey, we’re not all perfect.
The good news for you is that I am the fussiest lil’ bitch out there and if it tastes like compost, I ain’t eating it. Hopefully I can bring you the most badass, tasty plant-based dishes that adhere to studylink budgets - which is probably more credible on my CV than that shitty BA tbh.
This week I’m bringing you the tail end of my pastry-laden journey with a pie nothing short of delectable. No joke, my (overwhelmingly fussy) Granddad was horrified to learn that what he said was delicious had no meat in it.
This mix is amazing on its own if pastry is out of question - don’t do anything cray like wasting booze money on food, Scarfies!
Makes two big-ass pies
Ingredients
- flaky puff pastry (vegan if required)
- 1 onion, thinly sliced
- 2 carrots, sliced into chunks
- 2 potatoes, also sliced in chunks
- 1 can of drained kidney beans
- 8 (ish) mushrooms, sliced
- 2 cloves of garlic, crushed
- 1 tablespoon of tomato paste
- 1 teaspoon of parsley
- 1 teaspoon of rosemary
- 2 teaspoons of thyme
- 1 and a 1/2 cups of Guinness
- 2 tablespoons of cornflour (mixed with a dash of water to make a paste)
- 500 mLs of vegetable stock
- A splash of soy milk for the pastry
Method
- Preheat oven to 165°C
- Pan fry onions until translucent and fry off the herbs in the pan until aromatic
- Combine all ingredients in an ovenproof dish and cover with a lid
- Leave it for about three hours (or until thick)
- Using whatever suits as a pie dish, line it with baking paper and pre-bake the bottom pastry for about 10 minutes
- Fill the case with filling, cover the pastry lid with soy milk to adhere the base to it
- Pierce a few steam holes in the lid
- Bake until pastry is golden and looks delicious (about 30 minutes)