Vegetarian Chick'n Pie
Ingredients
- 60g plain flour
- Pinch of sea salt
- Pinch of white pepper
- 10g trex
- 10g Lurpak butter
- 2 tablespoons ice cold water
- Taste and Glory roast tenderstrips
- Bisto southern style gravy
- Oxo meat free chicken flavour stock cube
- Water
- Jus-Rol puff pastry
Preparation
Rub the fat into the flour until the mixture resembles breadcrumbs
Add 2 tablespoons of ice cold water to the flour mixture and mix to form a dough
Prepare the filling by dissolving the stock cube in water and mixing with Bisto gravy and tenderstrips
Roll out the pastry dough and line the base of a pie dish
Add the filling to the pie dish and top with Jus-Rol puff pastry
Bake in a preheated oven at 190°C for 16 minutes until golden
Tips
Adjust pastry by adding more fat and less water for a shorter texture
Serve with tender stem broccoli or other sides for a complete meal
This pie ratio makes a larger portion, ideal when skipping additional carbs like chips or mash
