Recipes
Quorn Meat Free Mince, Onion & Ale Pie
Get inspired and try this delicious Quorn Mince, Onion & Ale Pie recipe. Enjoy a meat free meal with Quorn.
Serves 4
20 mins
Easy
458 cals
(Per serving)
Made with Quorn Meat Free Mince
High in protein
Gluten free
Low in saturated fat
Ingredients
- 350g Quorn Meat Free Mince
- 1 packet of reduced fat puff pastry
- 1 egg, beaten
- 4 tbsp oil
- 2 onions, finely chopped
- 2 celery sticks, finely chopped
- 4 tbsp tomato puree
- 2 garlic cloves, crushed
- 400ml brown ale
- 4 tbsp vegetarian Worcestershire sauce or mushroom ketchup
- 2 vegetable stock cubes dissolved in 200ml boiling water
- 2 tbsp cornflour dissolved in 4 tbsp cold water
- 2 tbsp fresh thyme leaves
- Salt and freshly ground black pepper to taste
Method
- Pre-heat the oven to 200°C/400°F/Gas Mark 6
- Roll out the puff pastry and cut into 4 x circles or squares (approx. 6 inches/50g each)
- Place the pastry shapes on a baking tray and glaze with the beaten egg, set aside
- Heat the oil in a large pan, fry the onion and celery for 8 minutes or until soft, add the tomato puree and crushed garlic and cook for a further minute
- Bake the pastry lids on the middle shelf of the pre-heated oven for 10 minutes until golden brown
- Meanwhile, add the ale to the pan and boil for 2 minutes, then add the Quorn Mince, vegetarian Worcestershire sauce and dissolved vegetable stock mixture and simmer for 6 minutes
- Add the cornflour mixture and fresh thyme and cook for 1 minute, season to taste
- Divide the pie mixture into 4 portions and serve topped with the individual pastry lids and a selection of freshly steamed vegetables