Gourmet Mushroom and Soya Mince Pie

Gourmet Mushroom and Soya Mince Pie

The blend of different varieties of mushrooms make this pie a real winner. Deep flavours and great textures. ┬áNot just for Sunday roast, this will be a pie you’ll want on the table as often as possible.

save_time90 Minutes servesServes 4 nut? kcal per serving


1 batch of puff pastry (home made or shop bought)

350g of chestnut mushrooms, roughly chopped

250g of portobello mushrooms, roughly chopped

25g of dried porcini mushrooms

40g of dried soya mince

1 tablespoon of olive oil

2 medium onions, roughly sliced

400 ml of vegetable stock

100 ml of red wine

1 tablespoon of tomato puree

1 teaspoon of thyme

1 teaspoon of ground black pepper

Salt (use to season to taste)

1 bay leaf

Soya milk (use as a wash for the pie)


Preheat the oven to 180 degrees Celsius ( 350 F ), Gas Mark 4

1 Add the porcini mushrooms and bay leaf to the vegetable stock and soak for 30 minutes.

Whist the mushrooms are soaking make the rest of the dish

2 Over a medium heat, fry the onions for 5 to 6 minutes in the oil until softened and slightly browned.

3 Add the chestnut and portobello mushrooms and continue to cook until the mushrooms have softened, reducing their liquid but are still keeping their shape.

4 Remove the bay leaf from the stock and pour in the stock (containing the porcini mushrooms) and red wine and continue to cook for 5 minutes to cook out the wine.

5 Add the tomato puree, thyme, pepper and soya mince. Stir well and cook for a further 2 to 3 minutes allowing for the soya to rehydrate.

6 Add salt to taste. Remove from the heat and allow to cool.

7 When cooled, pour into a 9 inch pie dish and top with the pastry. Brush with soya milk.

8 Cook for 40-45 minutes until golden brown.




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