I don’t often make pies at home, although as the ultimate comfort food we all really enjoy them when I do put the effort in! As you can see from the photos above, I decided to make the construction of these a family affair, and we had as much fun making them as we did eating them!
Makes 4 Pies
For the suet pastry;
200g Self Raising Flour
100g Vegetable Suet
Pinch of salt
20ml milk to glaze
For the filling;
3 tbs Vegetable oil
100g Quorn pieces
1 large white onion, finely chopped
25g plain flour
300ml good quality vegetable stock
2 tbs Greek yoghurt
1 tbs dried mixed herbs
50g fresh spinach
50g frozen peas
50g frozen sweetcorn
30g grated mature cheddar cheese
Salt and pepper to season
1. To make the pastry, mix all of the dry ingredients together in a bowl and gradually add the water until it makes a firm dough. Using floured hands, knead the dough then wrap in cling film and chill for 30 minutes.
2. Pour the oil in a large frying pan and fry the onion and Quorn pieces on a medium heat for 10 minutes.
3. Preheat the oven to 200C.
4. Meanwhile, place the flour, butter, milk and stock in a large saucepan and stir continuously until combined. Simmer for 5 minutes until thickened. add the yoghurt, season and simmer gently.
5. Add the Quorn and onion mix to the sauce, then add the cheese, frozen peas and sweetcorn, herbs and spinach and mix well. Simmer for a further 10 minutes.
6. Meanwhile, roll out the pastry on a floured surface and cut to form four approx 10 cm diameter circles to cover four large ramakins.
7. Pour the mixture equally into four ramakins or ovenproof bowls then place the pastry lids on top. Seal with rolled out pastry sausages made from the surplus dough. Pierce the lids then glaze with the milk. Place in the oven for 25 mins or until brown and bubbling.
8. Serve immediately with fresh boiled potatoes or side salad.