Summary: This was a sort of weekday jam. As in, I had mushrooms to use up and the cupboard where I store tins was overfull. I sort of just winged this one. As luck would have it, these pot pies were perfect! The mix filled three (2 cup capacity) ramekins, so we had one each for dinner and Mummy Ask scored the spare. Everyone loved them! Mr Ask loved the meatiness of the mushrooms mingled with his beloved veggie, corn. He even liked the slightly spicy aspect. Mummy Ask said she could eat a bucket sized helping of this and has been nagging me for the recipe, so that she can batch cook these babies. I love how hot and hearty these are. Crispy, buttery pastry (vegan though) meets hot, creamy filling. Making the filling takes no time and you can shave it down further and use pre sliced mushrooms, in which case you only have to chop and onion! Dead easy and weeknight quick. You could totally prep the filling in advance and throw this together before dinner or make the whole thing up and throw it the oven. You can even freeze these for a total no fuss meal.
Ingredients
- 2 tblsp olive oil
- 1 large onion, finely diced
- 200g mushrooms, sliced
- 2 cloves garlic, minced
- 1 tblsp butter or vegan butter substitute
- 1 tblsp plain flour
- 1 cup vegetable or vegan chicken style stock
- 2 tsp paprika
- 1/8 tsp chilli powder
- 1 (420g) can creamed corn
- 1 (420g) can black beans, rinsed and drained
- 3-4 sheets vegan puff pastry
Instructions
- Preheat oven to 200C and arrange 3 x 2 cup ramekins on a baking sheet. Set aside.
- Add the oil, onions and mushrooms to a large fry pan and set over medium heat. Sauté until the onions are soft and translucent and the mushrooms are golden brown. About 4-5 minutes.
- Add the garlic and butter, cook for 1-2 minutes. Then add flour and stir well to thoroughly coat. Cook for 1 minute, stirring often.
- Then slowly add the vegetable or chicken style broth, stirring to prevent clumps.
- Add the paprika, chilli powder, creamed corn and beans and bring the mixture to a simmer. Then lower heat to low and simmer for a 5 minutes. Cover and remove from heat while preparing the topping.
- Use a pastry cutter or knife to cut the pastry into large rounds, slightly larger than the size of your ramekins.
- Scoop the filling into the ramekins, until almost full.
- Lay the pastry rounds over each of the ramekins. Use a knife to create small holes in the top of the pie crust to allow steam to escape.
- Bake pot pies for 35-40 minutes, or until the filling is bubbly and the pie crust is golden brown. Allow to cool 10 minutes before serving.
- These will keep in the freezer up to 1 month. Reheat in the oven at 180C until completely hot through.
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