A satisfying veggie version of Paul Hollywood’s Football Pie recipe.
For the Pastry
250g/9oz plain or self-raising flour
A little cold water for mixing
If you're short on time buy ready-made shortcrust pastry instead!
For the Filling
1 tbsp oil
1 onion, chopped finely
400g vegetarian mince
1.5 tbsp tomato purée
1 tbsp flour
A few dashes of Worcestershire sauce
100g frozen peas
Freshly ground black pepper
I personally find my pastry turns out better if I use self-raising flour and don’t leave it to chill but I know that’s against all the rules so if you like to leave your pastry to rest, make it first. Otherwise start with the filling as I have here.
Heat the oil in a deep frying pan and fry the onion until soft.
Add the mince and fry until browned. Stir in the tomato purée and cook for a few minutes. Add a little water or oil to the mixture if it starts to stick.
Add the flour and stir for 1 minute. Slowly pour in the stock and the Worcestershire sauce.
Bring to a simmer, season and leave to cook for 20 minutes until the sauce has thickened.
Add the frozen peas and leave to cool.
To make the pastry, rub the butter into the flour until it resembles fine breadcrumbs. Add just enough cold water to bring the mixture together into a ball.
Split the pastry in half, roll out two circles and line the base of a greased pie plate with one, brush round the edge of the pastry base with milk and fill with the mince and peas.
Place the second round of pastry on top, pressing round the edge with a fork to seal. Brush over the top with milk.
Bake at 200°C/180°C fan for 30-40 minutes until pastry is golden and crisp.