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Mushroom and ale pie
Fruit and vegetables
15g/½oz dried mixed
mushrooms
300g/10½ oz
shallots
, peeled and cut in half if large (try and keep the root intact, so they keep their shape)
1 medium
onion
, thinly sliced
2
garlic
cloves, crushed
400g/14oz mixed
mushrooms
, chestnut, button, shiitake, portabello, sliced or quartered if large
1 tbsp fresh
thyme
leaves or 1 tsp dried
thyme
Tins, packets and jars
2 tbsp
redcurrant jelly
300g/10½oz
plain flour
, plus extra for rolling
Cooking ingredients
4 tbsp
sunflower oil
1
vegetable stock
cube
2 tbsp
tomato purée
1 tbsp soft light
brown sugar
2
bay leaves
3 tbsp
cornflour
mixed with 3 tbsp cold water
180g/6oz cooked and peeled
chestnuts
(vacuum packed is fine)
flaked sea salt and ground
black pepper
1 tsp fine
sea salt
100g/3½oz
sunflower oil
Other
250ml/9fl oz just-boiled water
330ml/11fl oz p
ale
ale
(vegan)
5-6 tbsp cold water
1 tbsp aquafaba (canned chickpea water) or
plant-based milk
, such as soya or almond milk
Back to recipe
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