Plant-Based Chicken and Mushroom Pie with Sides
Ingredients
- 90g plain flour
- White pepper
- Sea salt
- 20g trex
- 10g butter
- Cold water
- Equal quantities flour and butter (1 tablespoon each)
- Milk
- Garlic puree
- Onion salt
- Chopped parsley
- Mushrooms
- Vivera plant chicken breast style
- Taste and Glory roast tenderstrips
- Jus Rol puff pastry
- Beaten egg for brushing
- Whole potatoes
- Tender stem broccoli
Preparation
Rub flour, white pepper, sea salt, trex, and butter together until combined
Add cold water until the mixture comes together, then wrap and refrigerate
Grease two heart-shaped tins
Roll out the pastry and line the tins
In a saucepan, cook equal quantities of flour and butter over heat to make a roux, allowing the flour to cook off
Add milk and whisk until the sauce thickens
Stir in garlic puree and onion salt
Fry mushrooms until cooked
Chop and fry the Vivera plant chicken breast style and break up the Taste and Glory roast tenderstrips
Add the fried mushrooms and chicken to the sauce mixture
Fill the pastry-lined tins with the sauce and filling mixture
Top with Jus Rol puff pastry, brush with beaten egg, and bake until golden, about 20 to 25 minutes at 190°C
Roast whole potatoes like mini jackets until tender
Prepare tender stem broccoli by steaming or boiling until tender
