I tend to make individual hand-made pies every other week now, that includes pastry made from scratch. D tends to take them into work and my nephews and nieces quite like them too.
One of the popular ones I make is the Paprika Mushroom and Potato Pies. Well to ring the changes this time round in place of potatoes I decided to replace them with butter beans. It was a lovely change from the stodge of the potatoes.
If you want to get an idea of what this deep paprika mushroom pie looks like on the inside, then follow this link. These little pies are quite rich in flavour, creamy too which is quite surprising as they are 100% vegan. They are good to eat, warm or at room temperature, hence the reason D takes them into work for his lunch. I am sharing this recipe with Deena Kakaya who is hosting Fabulous Fusion Food Challenge; and the Spice Trail hosted by Bangers and Mash. The challenge this month is to share recipes with paprika! I am also linking it to Tasty Tuesdays hosted by Vicki at Honest Mum.
Paprika Mushroom and Potato Pie filling
Makes 6 - 8 pies
250g butter beans, soaked overnight. Then cooked according to packet instructions, drain and set aside (or use 2 x 400g tinned butter beans, drained and rinsed)
400g chestnut mushrooms, halved or quartered if large
2 – 4 tablespoons olive oil
1 large onion, finely sliced
4 celery stalks, finely sliced
40g plain flour
2 teaspoons sweet paprika or smoked paprika - your choice!
1 teaspoon dried thyme
½ teaspoon cayenne
400ml vegetable stock
Salt and pepper to taste
Cook the butter beans according to packet instructions, drain and set aside
Heat the oil in a wide pan, add the onion and celery and fry gently until the onion is soft and lightly coloured. Add the mushrooms and cook for a couple of minutes. Sprinkle the flour over the mushrooms mixture, stir until well incorporated, then add the paprika, thyme and cayenne. Remove from the heat and gradually stir in the stock. Return to the heat and simmer, stirring constantly, until the sauce has thickened and smooth. Remove from the heat. Stir in the cooked butter beans. Season with salt and pepper to taste.
You have three choices for the pastry.
For ease, you can use shop bought shortcrust pastry and cook according to packet instructions.
Or you can make your own shortcrust pastry. For recipe follow here.
Or You can make you own hot water crust pastry, which is my personal preference.
Follow here for the recipe. For individual pies, see here.