This is adapted from a Stilton and mushroom pie from Meat Free Mondays, except I couldn’t get green peppercorns or Stilton from the store and used goat cheese instead. It’s so delicious!
I ignored the pastry recipe from the website, since I don’t have a kitchen scale to weigh my flour. I whizzed a quarter cup of butter together with maybe a cup and a bit of flour, an egg, and a little soy milk. Something like that; don’t hold me to it!
The filling is a chopped onion, about a pound of Crimini mushrooms, a couple spoons of tomato paste, a little soy sauce and salt and pepper to taste. Simmer with a cup of veggie stock, fill the pie crust, add dollops of cheese, top the pie, brush with a beaten egg, bake.
Anyhow, it’s wonderful. You can make it vegan easily by using shortening and omitting the eggs and cheese.