SEITAN AND RED WINE PIE
3+ hoursServes 6GFVG
180 minutesServes 4
FOR THE FILLING
FOR THE PASTRY
Place the fat, flour and salt into a suitable bowl or a food processor then either rub in by hand or pulse in the mixer until mixture resembles fine breadcrumbs. Stir in the egg using a table knife to form a soft dough. It shouldn’t be sticky, but if it is a little dry add a drop or two of water.
Lightly knead the pastry and then cut off a third. Flatten both pieces out and wrap well in cling film. Chill in the fridge overnight.
FOR THE FILLING
Coat the meat in seasoned flour and heat the butter in a pan. Brown the meat in batches in the butter. Add the vegetables and thyme to the pan and brown lightly. Stir in the Guinness, Henderson’s, tomatoes and stock, bring to the boil, cover and simmer for 1 hour 30 minutes on the hob or in the oven. When the meat is tender, chill the filling, preferably overnight.
Roll the larger piece of pastry out to roughly the thickness of a pound coin. Lightly grease a suitable pie dish and dust with flour. Lay the pastry into the dish with some overhanging the edges. Fill the pie dish with the cold filling. Crumble the stilton over the top, pushing it in slightly.
Roll out the smaller piece of pastry to make a lid. Brush the edges with egg, lay it over the filling and gently push the edges together, then trim them neatly with a small sharp knife. Crimp using a fork or by hand.
Brush the top of the pie with the egg then place it in the fridge for 10 minutes. Egg wash again to give the pie a nice glossy finish, and use a small cutter or sharp knife to make a small steam hole in the middle of the lid.
Place the pie onto a baking sheet and bake at 200°C until the pastry is golden and crisp, and the filling is piping hot. Serve the pie with your favourite accompaniments and sides.
Preparation time: 1 hour 30 minutes
Cooking time: 30-40 minutes