Serves: 4
Time to prepare: 25 mins
Time to cook: 1 hr 55 mins
Dietary requirements: Dairy-free, Egg-free, Vegan
Ingredients
For the suet crust pastry:
8oz/225g self-raising flour
1 tbsp chopped parsley
4oz vegetable suet
Pinch of salt
4fl oz/120ml water
For the filling:
2 tbsp olive oil
4 shallots, chopped
2 bay leaves
2 cloves garlic, chopped
2–3 sprigs fresh thyme
10oz of assorted wild mushrooms (if using dried, halve quantity and soak in warm water for 1 hour)
4fl oz/120ml vegetarian red wine
Freshly ground black pepper
Instructions
First prepare the filling. Heat the oil and add the shallots, cook for a few minutes then add the bay leaves and continue cooking over a low heat for 5 minutes. Add the garlic, thyme and mushrooms, cook gently and stir in the wine.
Bring to the boil, then simmer gently for 15 minutes. Season.
Now make the pastry: Mix the flour, parsley, suet and salt. Add the water and mix with a fork to make a dough. Knead and roll out to a circle to line a greased 2 pint/1.2 litre pudding basin.
Cut off a quarter of the pastry and reserve for the lid. Line the dish with the remaining pastry. Dampen the edges with water.
Fill with the prepared mushroom mixture, and roll out the remaining pastry to form a lid. Press the edges together to seal. Cover with greased foil and tie with string.
Steam for 1½ hours. Serve with potatoes, crisp mange-tout and carrots.
DeborahB
13 December, 2022
Hi, do you think this could be made in advance and frozen?
Thank you!
Hi - yes this can be frozen.