Vegan pie with textured pea protein, vegetables and mushrooms
* Plus 1 hour of resting
This recipe is ideal both for eating at home and for taking to the countryside, the beach or the office, as it is just as delicious hot or cold and keeps very well.
Pies are a wonderful way to treat yourself in a thousand different ways, since they can hold endless combinations of ingredients. This one is a pie filled with plant-based mince, vegetables and mushrooms, so it is very tasty and rich in nuances, and its texture is wonderfully juicy with irresistible contrasts.
The composition of this pie means that, besides being kind to animals and the environment, it is nutritionally cholesterol-free and rich in protein, lecithin, isoflavones, carbohydrates, tryptophan, beta-carotene, lycopene, flavonoids, thymol, allicin, alliin, fiber, malic, oleic and linoleic acids; vitamins A, C, E, K and the B group (B1, B2, B3, B6 and B9 or folic acid); sulfur, calcium, cobalt, chromium, phosphorus, iron, magnesium, manganese, potassium, selenium, sodium, iodine, zinc and, in smaller amounts, copper.
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Ingredients for the dough
Ingredients for the filling
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- Step 1First, make the dough. To do this, pour the flour into a bowl and make a well in the center. Put the salt on one side and, into the well, add the water little by little, mixing as you go. Next, add the oil and keep mixing for 5 minutes, until you get a dough.
- Step 2After this time, transfer the dough to a smooth surface lightly dusted with flour and knead for 5 more minutes.
- Step 3After this time, shape the dough into a ball, put it in the bowl, cover it with a clean cloth and let it rest in the fridge for 1 hour.
- Step 4Meanwhile, prepare the pie filling. To do this, heat the water with the vinegar and, when the water comes to a boil, add the pea protein and cook for 3 minutes. After this time, remove it from the heat, rinse it briefly under the tap in a strainer to remove the vinegar, squeeze it well to remove as much water as possible and let it drain to get rid of the rest. Set aside.
- Step 5Wash the mushrooms and cut them into slices. Set aside.
- Step 6Wash the vegetables and cut them into small cubes. Set aside.
- Step 7Heat the oil in a large frying pan and, when the oil is warm, add the onion and leek and cook over medium heat for 3 minutes.
- Step 8After this time, add the peppers and zucchini and cook everything for 5 minutes.
- Step 9After this time, add the mushrooms and cook everything for 3 more minutes.
- Step 10After this time, add the pea protein, thyme, pepper and salt and cook everything for 5 minutes, stirring so that all the ingredients are well mixed. After this time, adjust the salt, turn off the heat and let the filling cool until lukewarm.
- Step 11Once the dough has rested, preheat the oven to 200 °C. While the oven is preheating, remove the dough from the refrigerator and divide it into two equal parts. Take one half, place it on a sheet of parchment paper lightly dusted with flour, and roll it out to a thickness of approximately 0.5 cm. Transfer the dough to a baking tin lined with parchment paper and spread the filling evenly over the base, leaving the edges free.
- Step 12Once the base has been filled, take the other half of the dough and roll it out on a lightly floured surface as before, to a thickness of 0.5 cm. Carefully place it over the filling to cover it, then join the top and bottom pieces of dough by sealing their edges. Prick the top of the empanada with a toothpick or fork and make a small opening in the centre to prevent it from puffing up during baking.
- Step 13Brush the surface of the pie with a little oil and, when the oven is hot, put the pan in the oven and bake for 45 minutes, making sure it does not burn. When the dough is golden, take it out of the oven, let it rest until lukewarm and serve.