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Ingredients
* 300 gram re-hydrated TVP / Quorn
* 200 gram Vegetables , chopped (I used carrot and potato but after tasting thought mushrooms would be
amazing)
* 1 ½ tbsp Plain Flour
* 1 tbsp Olive Oil
* 1 clove Garlic , chopped
* 1 small brown Onion , chopped
* 2 sprigs Thyme
* 2 tsp Worcester Sauce
* 1 tsp Curry Powder
* ¾ tsp Tomato Paste
* ¾ cup Vegetable Stock
* ¾ cup Stout
* 2 sheets Puff Pastry
* 1 Egg whisked
* a pie Tray mine was 18cm in diameter and 4cm high, this fit perfectly, if you have a large pie dish just
double the recipe)
Method
In a medium saucepan add thyme leaves, onions and garlic to olive oil and brown for a few minutes. Add vegetables and sweat off for 5 mins. Toss TVP in flour and add to saucepan. Brown for a couple of minutes. Add worcester sauce, curry powder and tomato paste. Stir and cool for one minute.
Add stock and stout, scraping the bottom of the saucepan with a wooden spoon to remove any build up. Reduce heat and simmer for 30 mins or until vegetables are tender and sauce is thick. (If the sauce thickens but the vegetables are still not tender add a little extra stock or water and continue simmering.) Add salt and cracked pepper to taste. Allow to cool.
Preheat oven to 200 degrees Celcuis. Place a sheet of pastry in the bottom of pie tin, trim edges and prick a few holes in the bottom. Place in oven and cook for a few minutes until bottom starts to harden and pastry begins to rise a little. Fill with cooled "meat" mixture and cover with another sheet of pastry, trim and pinch edges, prick top with fork and decorate if desired. Brush with egg, and bake in oven for 15-20mins or until pastry is brown and fluffy.
Enjoy!
