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Water Crust Pie
One of the very few things I miss about not eating meat is a pork pie so I thought Id have a go a creating an alternative.
I didnt want to make something that simply used substitute meat (Holland and Barret do a very realistic porkless-pie it even seems to have lumps of gristle in it no really, I recommend them).
Apart from the pork the two defining features of a pork pie are the pastry and the jelly. This recipe recreates the texture and feel of a substantial pie but is entirely vegetable based.
· 2 tbsp Oil
· Switch the oven on to 180°C
· The traditional way is to hand-raise the pie over the base of a large glass jar, by standing the jar on the dough and raising it up the sides until you have made a cup that is equal thickness on base and sides (about 5-10mm thick). I found that very difficult, as while the mixture is too hot it just squidges down again and if it gets too cold it cracks and breaks off.
Another problem is that when you are filling it, the weight of ingredients can break the whole thing apart as theres nothing to hold it together.
· An easier way is to use a 160mm-diameter deep cake tin with a removable base and raise the dough up on the inside, again ensuring a uniform 5-10mm thickness. It doesnt seem to slide down again and when you come to fill it, you can have some confidence that the whole thing isnt going to collapse and be ruined.
· However you have made it, chill the case in the fridge whilst you prepare the filling (dont chill the dough you set aside though).
· Slice the aubergine and courgettes, lightly
salt the slices and leave for 5 to 10 minutes then turn them and repeat
· Make a roux with the oil and flour then add
water little by little until you have a sauce the consistency of clear
Finishing the Pie
· When the pie is cooked, let it cool
in the tin for 5 minutes then turn out by placing a plate over the tin,
turning it over. Then carefully push the base and slide the tin off,
finally removing the base.
Once the pie is cooked and cooled
· The pie should be cut and served cold (if you
want it hot, dont waste time with the jelly and use the stock cubes in
Fame is a fickle food upon a shifting plate.
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