I realise that I am at risk of being arrested and possibly deported to Papua New Guinea for posting up a vegetarian pie recipe the day before the AFL Grand Final. For we Australians are a meat pie loving folk. Especially at the football! We love meat pies so much that I wouldn’t be surprised if the question ‘What is a Four n Twenty?’ is on the test one must take to become an Australian citizen. But can you imagine if the MCG caterers decided that tomorrow they were only going to serve vegetarian pies??? It would be declared an outrage, it would be worse than Meatloaf performing at half time again, bat out of hell it might even be worse than finding out what those miscellaneous grissly bits that you so often find inside Four n Twenty’s actually are!! I guess my campaign to buck the trend of eating poor quality pies at an unreasonably high price will never work. But here’s a recipe for homemade yummy as Mushroom and Lentil Pot Pies just incase you’re also un-Australian like me. Enjoy x
Mushroom & Lentil Pot Pies
Prep Time: 15 mins
Cooking Time: 1 hour
What’s in it?
4 tablespoons butter
1 onion, roughly diced
2 tablespoons garlic, finely diced
1 tablespoon fresh sage leaves, roughly diced
800g / 5 cups portabella mushrooms, roughly diced into chunks
1 teaspoon fresh or dried thyme, finely diced
4 baby carrots, roughly diced into chunks
½ cup red wine
2 cups vegetable stock
2 teaspoons cornflour
1 x 400g can lentils, rinsed and drained
2 sheets ready-made puff pastry
1 egg, lightly beaten
How you make it:
- Place a large saucepan over medium – high heat, add 1 tablespoon of butter then onion, cook for 2 minutes then add garlic and sage leaves cook for a further minute. Turn heat to high then add red wine, allow wine to reduce to almost no liquid.
- Add remaining butter then add mushrooms, thyme and cook for a further five – ten minutes. Add carrots and stock, reduce heat to a medium simmer and allow mixture to cook for 30 minutes, stirring occasionally.
- Preheat fan-forced oven to 200 degrees. Remove puff pastry from freezer to thaw about 15 minutes prior to baking.
- Mix the corn flour together with a few tablespoons of water until there are no lumps of flour. Add this to the mixture together with the lentils. Stir well and season with salt and pepper.
- Divide mixture between 1-cup capacity ovenproof ramekins. Cut out a circle of pastry for each ramekin ensuring that the circle is slightly larger than the rim of your ramekin. Dip a pastry brush into the egg and brush each ramekin rim with egg wash. Carefully place the pastry on top of the ramekin to create a lid, pinch the edges with your fingers and brush egg wash all over the pastry to secure it.
- Place ramekins in oven and bake for around 20 – 25 minutes. Remove from oven and serve pot pies warm.