Vegan Mushroom Spinach Pie

Vegan Mushroom Spinach Pie

1 tsp extra virgin olive oil
1 onion, diced (roughly 3/4 cup)
4 garlic cloves, minced (1 heaped tbsp)
1 tbsp chopped fresh sage leaves, roughly 8 sage leaves
1 tsp chopped fresh rosemary leaves, roughly 2 sprigs
Check below.

  • Step number one. Add the olive oil to a large saucepan on medium to high heat. Add onions and cook until soft, about 4 minutes. Add garlic, sage and rosemary and cook for a further 2 minutes. Add mushrooms and cook for 5 minutes until soft.
  • Next step is, In a small bowl, whisk together cornflour and the 2 tbsp water. Mix this through the mushroom mixture along with stock, balsamic vinegar and soy sauce. Season to taste with salt and pepper. Bring to a boil, then turn the heat down to a simmer. Stirring often, cook for 8 minutes or until the sauce thickens. Add the spinach and cook for another 2 minutes or until the spinach is wilted. Set aside to cool while preparing the pastry.
  • Next step is, Thaw 2 sheets of pastry. Preheat oven to 220C (428F) and lightly oil a 20cm pie dish. Cut one sheet of pastry at least 5cm bigger than the top of the pie dish. Cut the remaining sheet of pastry the size of the top of the pie dish.
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