Mushroom and seitan pie with black pepper
This savoury pie has a delicious, intense flavour in which the fiery taste of black pepper, the star of this recipe, stands out above all.
Once you break through the crisp crust, you discover an irresistible filling with a tender, luscious texture, a spicy aroma and a hot, penetrating flavour; a filling that, besides being simple and very tasty, is also very wholesome and cholesterol-free thanks to the combination of mushrooms and seitan.
The result is a dish rich in protein, fibre, flavonoids, carbohydrates, lecithin, allicin, alliin, antioxidants such as terpenoids and beta-carotene, vitamins C, E and B-group vitamins (B1, B2, B3, B6 and B9 or folic acid), aluminium, sulphur, calcium, cobalt, copper, phosphorus, iron, magnesium, manganese, potassium, selenium, silicon, sodium and, in smaller amounts, zinc.
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- Step 1We wash the mushrooms under the tap and cut them into strips. We cut the seitan also in strips. We reserve
- Step 2Peel the onion, cut into thin slices and reserve also.
- Step 3In a small saucepan, put to heat the water with the broth pill. When the water breaks to boil, stir for the tablet to dissolve and, once dissolved, extinguish the fire and reserve.
- Step 4In a large pan, put the oil to heat and, when it is warm, take the onion and let it be done for 5 minutes.
- Step 5Add the mushrooms and seitan, add the flour and stir to mix well with the rest of the ingredients. Let everything be done over medium heat for 15 minutes, turning it occasionally, until we see that the mushrooms are soft. After this time, we passed everything to a wide pot and booked.
- Step 6In the same pan where we have made the sofrito, we throw the rum and wait a couple of minutes, until the alcohol has evaporated. We add the beer along with the broth that we have in the saucepan, the thyme and the pepper, and we remove everything. When it breaks to boil, we pass the broth to the pot where we have the mushrooms with the seitan and the onion, stir for them to be well impregnated with the broth, and leave covered at minimum heat for 30 minutes, stirring from time to time so that do not stick the mushrooms to the bottom of the pot. After this time, we put out the fire.
- Step 7Preheat the oven to 175 °C using top and bottom heat for 15 minutes. Meanwhile, line a baking tin with parchment paper, place one of the shortcrust pastry bases in it, and add the filling, spreading it evenly over the surface with a spatula.
- Step 8When we have well distributed the filling on the base, take the other base with care not to break it and we are placing it so that the other part is tightly closed, pressing with your fingers carefully around the entire mold. We prick it with a toothpick and then put it in the oven, leaving it to brown for approximately 15 minutes, making sure it does not burn. After this time, we take it out of the oven, unmold it very carefully and serve it.