Vegetarian Steak and Cheesy Chips Pie
Ingredients
Pastry
- 90g plain flour
- Sea salt and white pepper
- 20g trex
- 10g Lurpak
- 2 tbsp cold water
Filling
- Moving Mountains plant-based beef strips
- 1/2 bottle of Guinness
- Bisto original
- OXO meat-free beef flavour stock cube
- Black pepper
Smokey tomato chutney
- Handful of chopped cherry tomatoes
- 1 tbsp Rowse smokey honey
- Sweet smoked paprika
Additional components
- Pre-cooked Actifry chips
- Singleton's ale and mustard cheddar
- Tender stem broccoli
Preparation
Rub the fat into the flour with sea salt and white pepper until crumbly.
Add water to bind the pastry mixture, then refrigerate.
Grease springform cake tins and line them with the pastry.
Blind bake the pastry for 12 minutes.
Pan fry the plant-based beef strips.
Cook chopped cherry tomatoes with smokey honey and sweet smoked paprika until reduced and sticky to make the chutney.
Combine the fried beef strips with Guinness, Bisto original, stock cube, and black pepper in a filling mixture.
Add the filling to the blind-baked pastry cases.
Incorporate the pre-cooked chips into the pie.
Top the pie with ale and mustard cheddar.
Bake in a hot oven for 7 minutes.
Boil tender stem broccoli until tender.
Notes
This recipe makes 2 pies.
