Miso Mushroom Pies with Chickpeas
The ultimate Winter warming Mushroom Pies
These comforting mushroom pies are perfect for the chillier evenings. They’re meat & dairy free and they pack a punch when it comes to flavour with a kick of chilli and meaty miso mushrooms. I’ve also added other hearty vegetables such as kale and carrot for some extra nutrition and chickpeas to add a bite too.
Sunday lunch or week night dinner
I would recommend making these for a Sunday lunch or week night dinner. This recipe makes enough for you to have leftovers the next day (so no cooking the following evening!). You can opt to have sides such as green beans or if you have pie dishes big enough, they’re actually perfect on their own. I used the classic enamel dishes for these pies, which are great because you can just eat straight from them, they’re deep enough to hold plenty of filling, and as the recipe uses puff pastry, there’s no worries of a ‘soggy bottom’!
Swap the ingredients
You can adapt the recipe and it’ll still taste good, maybe use leeks instead of celery. Sweet potato or butternut squash would work instead of chickpeas. If you’re not a big fan of kale, just swap it for some spinach. There really isn’t much that can go wrong with these pies! If you have any leftover filling you can freeze it for another day. The filling can be eaten without the pastry, great for lunch. However you might want to add a few greens on the side for a more substantial meal.
Miso Mushroom Pies
Ingredients
- 300g Mushrooms Cut into quarters
- 3 Celery sticks Thinly sliced
- 2 Medium onions Diced
- 2 Small carrots Chopped into small pieces
- 3 Cloves of garlic Thinly sliced
- 2.5 tbsp Red wine vinegar
- 2 tbsp Mixed herbs (eg herbs de provence)
- 2 tsp Chilli flakes
- 4 tsp Miso paste
- 2 Vegetable stock cubes
- 4 tbsp lain flour
- A large handful of kale leaves Shredded
- 1 Large potato Peeled and diced
- 1 400g Tin of chickpeas Drained
- 1 packet of ready rolled puff pastry
- 1 tbsp Milk I used soya
Instructions
- Take out the puff pastry from the fridge and leave on the side at room temperature. In a large saucepan over a high heat, add the onion & celery then cover with the lid. Let them sweat until they’re soft (around 4 minutes). Stir, then add the garlic, if it’s sticking add a little water, place the lid back on until you start to smell the garlic (around 2 minutes). Season with freshly ground pepper.
- Add the potato & mushrooms then stir & cover with the lid. Let them cook until the mushroom juices start to bubble (around 4-5 minutes). Then stir in the red wine vinegar and let the vinegar evaporate slightly for around 2 minutes. Season with freshly ground pepper.
- Stir through your herbs & chilli flakes then cover and let the flavours infuse four a couple of minutes. Pour in your chickpeas along with the kale and carrots, crumble the stock cubes and add the miso paste. Cover with water, stir thoroughly and place the lid on and let it simmer for 30 mins until the potato is soft.*You might need to transfer half of your vegetables & stock into another saucepan if yours isn’t big enough – the water needs to cover the vegetables.
- Meanwhile, heat your oven to 200 C and cut out the pastry tops for your pies. I placed the pie bowl upside down onto the sheet of pastry and cut around to create the circular tops.
- Once the potato is cooked through, whisk in the flour to thicken up your sauce, simmer for a few more minutes before transferring your filling into your dishes. Place the pastry lids on, and lightly press down the edges of the pastry onto the rim of the bowl with your fingers. Then, using a fork, lightly indent the edges to secure the lid.
- Make a few holes in the lid with your fork then brush some plant milk over the top to help brown the pastry. Place on a baking tray in the centre of the oven for 30-40 minutes until the tops have risen and are golden brown.
More recipe ideas
You can find more tasty food ideas here on my blog. Why not take a look at these Vegan Sausage Rolls for some more pastry inspiration. Or for something sweet these Chocolate & Peanut Brownies might be up your street! You can also take check out my Instagram too where you can keep up to date with recipes I make.