26/03/2023
Decided to make a traditional pie, mash and liquor with a chilli vinegar 🥧🥔☘️🌶️
Delicious!
First I cooked some onion down with a plant based mince and salt and pepper, added vegan beef stock and browning liquid, plus a bay leaf, Worcester sauce and liquid maggi seasoning. Once cooked and reduced, leave to cool down.
Then I prepared a suet pastry for the pie base with plain flour, vegetable suet, baking powder, pinch of salt and cold water and then used a shortcrust pastry for the pie lid.
Filling is added to the pastry, lid on and then baked for 30 minutes in individual enamel pie dishes.
I soaked nori sheets in vegetable stock with some vegan fish sauce to create a fish stock which a cold water and flour mix is added to to thicken along with a big pile of fresh parsley. Sieve out the nori sheets before making the sauce.
I made the chilli vinegar a week ago by soaking a lot of fresh chillis in vinegar and salt (which were then preserved in oil after removing from the brine) and then I kept the vinegar which I added more fresh chillis too.
