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Mushroom Stroganoff Pie - cut open
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5 from 2 votes

Gluten Free Mushroom Stroganoff Pie

Delicious homemade gluten free & vegan Mushroom Stroganoff Pies!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dinner
Cuisine: British
Servings: 2 Pies
Author: James Wythe

Ingredients

Pastry

  • 200 g FREEE Gluten Free Plain White Flour
  • 25 g FREEE Gluten Free Organic Chickpea Flour
  • 1 tsp FREEE Gluten Free Xanthan Gum
  • ¼ tsp salt
  • 50 g Stork block (available in most supermarkets)
  • 50 g Trex (available in most supermarkets)
  • 3-4 tbsp water (added slowly)

Stroganoff

  • 500 g chestnut mushrooms roughly sliced
  • 1 red onion diced
  • 2 garlic cloves crushed
  • 400ml can coconut milk
  • 1 tsp dijon mustard
  • 1 tsp paprika
  • Juice ½ lemon
  • handful fresh parsley
  • 1 tbsp olive/coconut oil

Instructions

Stroganoff

  • Start off by making the stroganoff by preparing the garlic, onion and mushrooms as per instructions above
  • Heat a large shallow pan (this helps to reduce the sauce down faster) with oil adding in the garlic, onion and mushrooms along with a decent pinch of salt and pepper. Cook down for 5 minutes, making sure to stir often
  • Once the mushrooms are soft add the coconut milk, mustard, paprika and lemon juice and stir well
  • Cook on a high heat (this helps the sauce to thicken nicely) for 10-15 minutes or until desired consistency. Keep stirring every 5-10 minutes
  • Finally once cooked, add freshly chopped parsley and stir it into the stroganoff

Pastry

  • Whilst the stroganoff is simmering prepare the pastry. To a large mixing bowl sieve in both of the FREEE Plain White Flour and Gram Flour to remove any lumps then add in the Xanthan Gum and salt and mix
  • Now add in the stork and trex and with rub with your fingertips until it looks like breadcrumbs
  • Add in the water one tablespoon at a time until the mix comes together. It should be a little sticky and not dry!
  • Roll out between 2 sheets of cling film into a round shape to roughly 2-3mm thick (see picture above)

Making the pie

  • Carefully place the pastry into a small pie tin, pressing the base in carefully and then cutting round the edges to re-use any spare
  • Place a few spoonfuls of the mushroom stroganoff inside
  • Now place more pastry on top, cutting round the edges and then pressing the base and lid together with a fork
  • With a knife, make small hole in the lid (in the middle) to allow heat to cook evenly inside
  • Glaze the lid with olive oil (optional)
  • Place in the oven at 180C for 30-35 minutes

Notes

The Stroganoff mix with make around 4-5 pies worth so you can freeze it for the next time you want a pie filling or have it with brown rice as a separate dinner.