Get inspired and try this delicious Quorn Vegetarian Mince, onion & ale pie recipe. Delicious Quorn Mince encased in reduced fat puff pastry creates a healthier alternative to a classic pie dish!
Serves 4
20
mins
Easy
458 cals (Per serving)
Ingredients
300g Quorn Mince
1 packet of reduced fat puff pastry
1 egg, beaten
4 tbsp oil
2 onions, finely chopped
2 celery sticks, finely chopped
4 tbsp tomato puree
2 garlic cloves, crushed
400ml brown ale
4 tbsp vegetarian Worcestershire sauce or mushroom ketchup
2 vegetable stock cubes dissolved in 200ml boiling water
2 tbsp cornflour dissolved in 4 tbsp cold water
2 tbsp fresh thyme leaves
Salt and freshly ground black pepper to taste
Method
Pre-heat the oven to 200°C/400°F/Gas Mark 6.
Roll out the puff pastry and cut into 4 x circles or squares (approx. 6 inches/50g each).
Place the pastry shapes on a baking tray and glaze with the beaten egg, set aside.
Heat the oil in a large pan, fry the onion and celery for 8 minutes or until soft, add the tomato puree and crushed garlic and cook for a further minute.
Bake the pastry lids on the middle shelf of the pre-heated oven for 10 minutes until golden brown.
Meanwhile, add the ale to the pan and cook for 2 minutes, then add the Quorn Mince, vegetarian Worcestershire sauce and dissolved vegetable stock mixture and simmer for 8 minutes.
Add the cornflour mixture and fresh thyme and cook for 2 minutes, season to taste.
Divide the pie mixture into 4 portions and serve topped with the individual pastry lids and a selection of freshly steamed vegetables.
