4

Vegan Cheese and Onion Pie

Recipe by
Medium
60 mins

INGREDIENTS:

  • 60g Crackd® The No-Egg Egg®
  • 280g Cathedral City plant-based cheese, grated
  • 200ml Plant milk
  • 70g Vitalite spread
  • 2 onions finely sliced
  • 1 medium potato peeled and cut into cubes
  • 1 pack of ready rolled short crust pastry
  • 1 tablespoon plain flour
  • ½ teaspoon English mustard
  • ½ teaspoon cayenne pepper
  • ½ teaspoon salt and freshly ground black pepper

METHOD:

  1. Preheat the oven to 180C gas mark 4 or 160CFan
  2. Place the cubed potato into a pan of boilingwater cook and until soft then drain and leave to one side.
  3. Roll out the pastry and line a lightly greased8-inch pie dish whilst keeping a third back for the lid of the pie. Prick the base with a fork several times and place in the fridge to keep cool.
  4. Melt 30g of the Vitalite spread in a fryingpan and gently cook the sliced onions until soft.
  5. Pour the plant-based milk in a saucepan andbring to a gentle simmer.
  6. Melt the remaining Vitalite spread in anothersaucepan and add the flour. Mix well and cook on medium heat for 1 minute.
  7. Slowly pour the hot milk into the flour and Vitalite mix whilst whisking all the time. Add the mustard, cayenne pepper, salt and black pepper and cook for 3 -4 minutes on a low simmer.
  8. Remove the sauce from the heat and add the potatoes, onion, cheese and Crackd® The No-Egg Egg® and stir together with a spoon until fully combined.
  9. Pour the mixture into the pie dish and cover with the remaining pastry whilst crimping the edges together with your hands ora fork.
  10. Place the pie dish into the oven  and cook for 30-40 minutes until the pastry is golden brown.
  11. Serve with mixed steamed vegetables  of your choice.

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