I learned about this genius combination of hearty stew and golden flaky crust just few years back, when Sandra gave me Mary Berry cookbook for Christmas. I have been making these mini pies for family gatherings and celebrations and was looking to make a meat free version. I have chosen my favorite savory pie dough that I learned when I was completing Food Future Institute cooking course, but you can make it with your own favorite crust. Serve with mashed potatoes.

Savory Pie Dough

• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp mushroom powder
• 1 tsp salt
• 300 g all purpose flour
• 175 g plant-based butter
• 50 g vodka
• 50 g ice water

Pie filling

• 2 pounds Portobello mushrooms
• 2 leeks
• 1 carrot
• 1 celery rib
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh sage
• 1 tbsp chopped fresh thyme
• 2 tbsp tamari
• 1/2 cup white wine
• 1 cup vegetable broth mixed with 1 tbsp arrowroot powder
• salt and pepper
• 1 cup frozen green peas, thawed
• 2 tbsp nutritional yeast

Chop the vegetables. Carrots diced small, celery rib thinly sliced, leeks-only white part halved and thinly sliced. Rosemary, thyme and sage chopped.

Remove the stems from the mushrooms, and chop the stems. Remove the gils and chop the mushroom caps as well into 1 cm pieces.

Heat 2 tbsp olive oil in a pan, I use Dutch Oven, add the leeks and sauté until soft, add carrots celery and mushrooms with a pinch of salt and cook until soft. Add herbs, tamari, wine, salt and pepper and mix until liquid has been absorbed. Add 1/2 of the vegetable stock, and when absorbed add the other half. Cook and after about 5 minutes add peas and nutritional yeast.

Divide the mixture among 6 ramekins, and allow it to cool down.

Prepare the pie dough

In a food processor pulse the dry ingredients with the chilled butter, then stream in the vodka and water, just until the mixture comes together. Remove the dough from the food processor, wrap with plastic and rest in the refrigerator for 1 hour.

Roll the dough out, and cut out the circles a bit larger than the ramekins. Place it in the freezer until ready to ensemble. Before placing them on top of the ramekins roll the dough out one more time.

When the pie filling cooled down, place the dough on top of the ramekins, brush it with just egg or coconut oil and bake at 350F for 40-50 minutes.

Serve with mashed potatoes.