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.