Quorn Pie

Quorn Pie1Another vegetarian main meal for y’all.  Again using Quorn because it’s a staple part of my diet!  I’m sort of guessing the quantities because I just eyeball it, but you’d get about 4 portions from this:

  • 1 pack Quorn pieces
  • 2 Onion
  • Tin Sweetcorn
  • 200ml Veg Stock
  • Splash of Single Cream
  • 200ml Milk
  • 2 tbsp (Sieved) Flour
  • Dollop of Margerine
  • Puff Pastry
  • Shortcrust Pastry
  • 1 Egg white

Quorn Pie

  1. Fry the Quorn and onions until brown.
  2. Add sweetcorn and stock and simmer until Quorn is soft.
  3. Line a oven-proof dish with shortcrust pastry (make it bigger than you think and don’t trim the excess off) and blind bake.  To blind bake cover the pastry (in the dish) with foil and place baking beads on top to keep the shape and bake for 10mins.  The pastry will shrink a bit when cooked so you blind bake first and then trim the excess.
  4. Melt the margerine and add the flour and stir, slowly add the milk and keep stirring the avoid lumps. Then add to the Quorn mixture.
  5. Remove from the heat and add the cream and mix. Add the mixture to the pie base.  Roll out a piece of puff pastry larger than you need and place on top of the pie.  Leave some excess around the edge as it will shrink.
  6. Slice a few holes  in the top for steam to escape and brush with a layer of egg white or milk to brown the pastry.
  7. Cook in the oven for about 30mins.

Quorn Pie1