This vegan recipe takes influence from Greek style pies, using Olive Oil in the pastry as the main fat rather than butter, which produces a light and flaky crust. Tofu has been used to replace cheese as it gives a good textural contrast in the filling but feel free add in cheese if it does not need to be vegan.
20cm ovenproof pie dish
215g plain flour
85ml warm water
2tbsp vegan milk
1tbsp black onion seeds
2 red onions, peeled and thinly sliced
300g mushrooms, sliced
2 garlic cloves, finely chopped
Pinch of chilli flakes
400g tofu (medium firmness)
1 jar Tomato & Olive Tapenade
1 Preserved Lemon, peeled and finely chopped
3tbsp pine nuts
Set oven to 180C/Fan 160C/Gas Mark 4. Mix the salt and flour in a large bowl. In a separate jug, combine the Olive Oil and warm water. Gradually add the liquid mixture to the dry one, combining the ingredients as you go until you have a soft dough, taking care not to overmix. Cover the dough with a tea towel and let it sit for 20 mins.
Whilst the dough rests, prepare the filling. Heat the Olive Oil in a frying pan on a medium heat. Once hot, add in the onions, mushrooms and garlic and cook until they are softened, for about 15 minutes. Season the vegetables with a pinch of chilli flakes and salt to taste. Add the spinach into the mixture and cook until wilted. Crumble in the tofu, breaking it up with the spoon as you go. Mix in the Tomato & Olive Tapenade, the Preserved Lemon and pine nuts and then set aside.
To form the pie crust, put the dough onto a clean worksurface, dusted with flour. Roll the pastry out into a circle of 5mm thickness. Put the pie filling into the dish and place the casing over the top. Crimp the edge of the pastry, brush the top of the pie with some vegan milk and sprinkle on the black onion seeds.
Pierce the top of the pie to create a hole for steam to come out – a skewer works best for this. Place in the oven for 1 hour, until the pastry is golden and crisp.