Vegan cheese potato pie (V, Vg)
Pie, tart or quiche?
Ollie and I had many debates around pie. In the south of France, I have always used the word “pie” (tarte, in French) to describe any filling enveloped at the bottom by some golden pastry. How lexically wrong was I ! A pie is, for fervent pie lover Ollie, pastry base and pastry top making a recipient for the filling. No pastry base, no pie. No pastry top, no pie.
Now that we are all on the same page (of the dictionary), I can tell you all about the vegan cheese and onion pie that we – Ollie – made last winter.
After another one of our debates, Ollie decided to show me what a “real” pie was. He wanted something very British, comforting, that would get us through the dark and cold winter days feeling warm and content.
Since becoming vegan, I hadn’t used any of the vegan cheese alternative thinking they would merely be a bland nutty mix, not adding anything to the taste or flavour – WRONG – so I was a bit reluctant when he talked about a cheesy pie. Then I started laughing when he added the word potato – WRONG. Surely, you can’t put potato in pastry – WRONG ! Looking back, I am not sure why you wouldn’t or shouldn’t, but I still had preconceived ideas about food and I was thinking that pastry and potato together would make anything stodgy, heavy and difficult to digest – WRONG, WRONG, WRONG.
This pie is the best pie I have ever eaten, and I look forward to colder days to make it again. It is cheesy, creamy, full of flavour and simply heartwarming.
Without waiting any longer, here is the recipe. Bon appétit !
Vegan cheese potato pie
- 2 shop bought vegan puff pastry
- 375 g Maris Piper potatoes
- 1/2 onion
- 150 mL soya cream
- 1 tsp of wholegrain mustard we used Maille
- 2 spring onions
- 15 g of fresh parsley
- 20 g fresh chives
- 225 g vegan cheese we used the Viviera block
- Salt and pepper to taste
Wash and quarter the potatoes - you do not have to peel them - and the onion. Put them in a large pan, cover with cold water and add a pinch of salt. Bring to the boil and cook for 20-25 min until soft.
When the potatoes are cooked, drain them, then return them to the pan and leave it to steam for 5 minutes. Chop the boiled onion and add it to the pan.
Add all the remaining ingredients to the potatoes and onion, mixing well to combine. Add salt and pepper.
Preheat the oven to 200 degrees. Roll out one of the pastries, until it forms a disc big enough to line the base of a cake tin, with surplus hanging over the sides. Prick the pastry with a fork to avoid it rising during cooking. Add the potato mixture to the tin, and smooth it off with a spoon. Roll out the other pastry to a disc big enough to cover the pie, again with some surplus, and place it on top of the potato mix. Trim away the excess pastry and press the edges together to avoid the pie from leaking.
You can glaze the top of the pie with some plant based milk, if you would like to, then cut a hole in the centre to let the steam out.
Put in the oven and bake for about 30 to 35 minutes.
Wait for it to cool for about 5 minutes, then serve with salad on the side.