Many countries have their own meat pies and so does Finland. Here in Finland you can find two types of meat pies: smaller that are made with yeast dough and they’re deep fried (this type is sold in stores and grill kiosks) and bigger are made with puff pastry and baked in oven (usually home made meat pies are this type). Veganizing a meat pie would be easy with textured soy protein, but I like to use mushrooms instead, I learnt this from my granny. Many years ago I was visiting my grandparents and my granny had made meat pie and similar mushroom pie. I can’t remember if she made it because I was already vegetarian or because mushroom pie tastes good. Anyway, the pie was great and she said that she had used the same recipe for both pies, but used chopped milk-caps instead of ground meat in the mushroom pie.
Meat pies are often made with eggs and/or dairy, so substituting meat with mushrooms doesn’t turn it automatically vegan. But here’s one recipe for vegan “meat pie”, a.k.a. mushroom pie. I usually plan making it beforehand, so I can make mashed potatoes or rice for dinner and use the leftovers to make the pie.
300 g potatoes (4-5) or leftover mashed potatoes
250 g margarine
6 dl wheat flour
1 tbsp baking powder
Or use 1-2 packages store bought puff pastry
about 5 dl boiled milk-caps (1-1,2 l fresh)
or whatever mushrooms you have
1,5 dl rice (porridge or risotto rice is better than long rice) or barley
3 dl water
2 tbsp oil
2 garlic cloves
salt, white pepper
herbs, for example parsley and chervil
1 dl oat or soy cream
Optional: ketchup, mustard, Chopped pickles (or cucumber relish) and chopped onion for serving.
Make the dough firs. Boil the potatoes and peel them. Mash the potatoes and add about 0,5 dl water to get a smooth paste. If the potatoes are still hot, let them cool a bit. In a bowl rub the margarine, flour and baking powder together with your hands until crumbly. Add mashed potatoes and mix well, don’t knead. Add a little water if you can’t form a nice dough ball. Refrigerate while you make the filling.
Cook the rice. Chop the onion and mince the garlic. Chop the mushrooms. Heat the oil in a frying pan and saute onions and garlic until soft. If you use mushrooms that don’t need to be boiled before eating, saute them in the pan with the onions. Add the chopped milk-caps to the pan at the end of the sauteing process. Mix all the filling ingredients together.
Take a piece of parchment paper that is as big as your baking sheet. Divide the dough in two equal sized balls and roll one of them on the parchment paper. Spread the filling on it, but leave about 1,5 cm edges without filling. Roll the other dough ball into same size rectangle and put it on top of the filling. I like to roll it on another piece of parchment paper, because then it’s easier to move it without breaking it. Close the edges with a fork and poke some holes on the pie. Brush the surface with cold water and bake 30-40(?) minutes in 200 Celsius degrees.
P.S. Have you seen the list of all the mofoers? Check here.