Mini Christmas Pie - HappyVore Veggie Strips

by HappyVore

Ingredients

Ingredients for making the vegan shortcrust pastry:
250 grams of flour
125 grams of FLORA vegetable butter
60 grams of water
Salt
Ingredients for making the plant-based béchamel sauce:
45 grams of FLORA vegetable butter
45 grams of flour
500 grams of mushroom broth
Salt & Pepper
Nutmeg
Ingredients for the filling:
105 grams of HappyVore vegetable strips
80 grams of mushrooms
50 gr d’oignons
105 grams of béchamel sauce
5 grams of chives

The Step-by-Step Recipe

To make the vegan shortcrust pastry:

Mix all the ingredients together until you get a
a smooth ball of dough.
Set aside one night in a cool place.
When you're ready to make the pie, roll out the dough with a rolling pin
to form a circle. Place it in a 10-inch pan
cm in diameter, pre-oiled and set aside.
With the leftover dough, cut it into strips and makeInstall a wire fence and a large braided rope that will go all the way around the tShort.

To make the plant-based béchamel sauce:

In a saucepan, make a roux with the butter and flour.
Add the mushroom broth, which has been warmed beforehand, and
Cook, stirring constantly.
Once the béchamel sauce is cooked, adjust the seasoning, add—
Add the nutmeg, stir again, then remove from the heat
and set aside until assembly

To make the stuffing:

Peel and thinly slice the onions. Sauté them in a little
oil. Add the mushrooms, which have been cut into
cut them into pieces and sauté them with the onions.
Transfer to a large mixing bowl and add the béchamel sauce, the
strips of meat and finely chopped chives.
Set aside until assembly

Assembly:

Pour half of the filling into the pan lined with the shortcrust pastry.
Moisten the edges of the dough, then arrange the intertwined strips of dough to form a lattice.
Press to seal the two pieces together, then trim off the excess.
Moisten the edge of the pie again, then decorate it with the pastry braid.
Bake for 1 hour at 175°C, then let cool before serving