Brussels Sprouts, Mushroom & Bacon Hearty Winter Pie
Marking off December in the perfect way with this hearty festive brussels sprouts pie. A pie is also a great way to use up all the christmas left overs.
Ingredients Serves: 3
For the pastry:
- 400g flour
- 200g dairy free butter
- 2-3 tbsp dairy free milk/water
For the fillings:
- 10 oz brussels sprouts, washed & diced
- 6 large mushrooms, halved & sliced
- 500g bacon lardons
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp dried mixed herbs
- 1 tbsp plain flour
- 1 cup beef stock (follow packet guidelines)
- handful of fresh parsley, chopped
- salt & pepper
Method
- Preheat the oven to 180C. For the pastry, in a bowl mix together the flour and dairy free butter, once well mixed, if needed, add the tbsp of milk/water.
- Roll out the pastry to fit the dish, not forgetting to make a lid/top too.
- For the filling, in a frying pan fry off the bacon and place on a plate on the side, add the onions, mushrooms and brussels to the pan and fry until the onions are transparent.
- Make the stock following the packet guidelines and add the tbsp of flour to the mixture to thicken it up.
- Place the the bacon, onions, mushrooms brussels and stock into the pie dish along with the garlic, herbs, fresh parsley and a pinch of salt and pepper.
- Place on the lid and press the sides down with a fork to prevent any of the liquids escaping, cut two small air holes in the top and place in the oven for 45 mins - 1 hour
- Once ready, take out and serve, either on its own or with potatoes, mashed or roasted and if you like, drizzle with gravy.
Until next time
Holly