Mushroom and Yorkshire Ale Pie

What could be better this weekend than a hearty pie filled with meaty mushrooms and malty ale, topped with the most golden of pastry lids.... 

This shortcrust pastry is my favourite and it is my go-to recipe for savory pastry dishes. Instead of replacing butter with vegan margarine, this recipe uses olive oil to create a rich and perfectly crumbly shortcrust. To get the best golden glaze without using eggs, simply brush with a little olive oil and turmeric- fail safe results every time. 

The texture of mushrooms alongside the malty, reduced ale is perfection in a pie, especially when teamed with thyme and rosemary. When choosing an ale, ensure it is vegan friendly as some contain animal products used in the production such as isinglass (from fish) and gelatine. I used Suma's Mytholm Mist which has a subtle citrus edge and is brewed in Yorkshire- it can't get any better than that. 

The perfect pie for sharing (if you must). 

Serves 4 generously 

Ingredients 

For the olive oil shortcrust lids:

250g plain flour (and extra for rolling) 

Pinch of salt 

6 tbsp good quality olive oil 

50 ml cold water 

For the mushroom and ale filling: 

1 tbsp olive oil 

1 onion, chopped roughly 

3 cloves of garlic 

200g chestnut mushrooms, cleaned and sliced 

200g closed cup mushrooms, cleaned and sliced 

250ml ale (ensure vegan friendly; I use Suma Mytholme Mist) 

1 tbsp tomato ketchup 

1 tsp dried thyme 

1/2 tsp dried rosemary 

Pinch of sea salt and black pepper 

For the glaze: 

1 tbsp olive oil

1/4 tsp turmeric  

Method 

1. Start by making the shortcrust pastry. In a large bowl, mix together the flour and salt. Pour in the olive oil and use a fork to mix until it resembles breadcrumbs. Pour in the cold water and bring together to form pastry dough. Wrap in cling film and refrigerate for 30 minutes to rest the pastry. 

2. In the meantime, make the pie filling. In a pan heat the olive oil, onion and garlic until softened but not browned. Add the mushrooms and cook down for 2-3 minutes. Pour in the ale, tomato ketchup, thyme, rosemary, salt and pepper and cook over a low heat for 15-20 minutes until the ale has reduced down. Pour into a pie dish. 

3. Pre-heat the oven to 190C/ Gas Mark 5. 

4. Remove the pastry from the fridge and place onto a floured surface. Lightly dust a rolling pin with flour. Roll the pastry out, handling as little as possible, to approximately 3mm thick. Carefully place the pastry over the pie dish and use your fingers to seal the edges. Use a fork to pierce the centre of the pastry lid. 

5. Whisk together the olive oil and turmeric until combined. Use a pastry brush to lightly glaze the pastry lid. Bake in the oven for 25-30 minutes until the pastry lid is golden. 

Enjoy! 

SHARE