Planda go Pláta | Pióga Muisiriún Oisreach - Oyster Mushroom Pie (Vegan🌿) - TG4

Pióga Muisiriún Oisreach le Citseap Biatais - Oyster Mushroom Pie with Beetroot Ketchup
Pióg láimhe de bheacán oisreach agus seacthorthaí le citseap soireáitse biatais
Díol Seisear
Oyster mushroom and jackfruit hand pie with beetroot sriracha ketchup
Serves 6
Taosrán
360g plúr bán
Tsp salann
Spbh de chalóga giosta
Tsp tuirmiriceliiii
80g de bhloc-mhargairín ardchóimheasa [flora plant, naturli, stork block]
40ml ola olóige úríon
80-100ml uisce
Pastry dough
360g cream flour
Tsp salt
Tbsp yeast flakes
Tsp turmeric
80g high ratio block margarine [flora plant, naturli, stork block]
40ml extra virgin olive oil
80-100ml water
Líonadh sicín bréige
200g de bheacáin oisreach [mionstiallta]
1 canna seacthorthaí [mionstiallta]
Ruainne ola don chócaráil
20g púdar oinniúin
15g stoc-phúdar glasraí
10g calóga giosta
Spbh púdar muisiriúin
Spbh síobhas triomaithe
Spbh sáiste thriomaithe
250ml uisce [u1]
10g plúr taipióca
50ml uisce [u2]
Tsp plúr taipióca
Tsp mustard
75ml bainne soighe
Faux chicken filling
200g oyster mushroom [shredded]
1 tin jackfruit [shredded]
Little oil for cooking
20g onion powder
15g veg stock powder
10g yeast flakes
Tbsp mushroom powder
Tbsp dried chives
Tbsp dried sage
250ml water [w1]
10g tapioca flour
50ml water [w2]
Tsp tapioca flour
Tsp mustard
75ml soy milk
Citseap biatais
500g biatas folúsphacáilte
10g púdar oinniún
20g fínéagar [sútha craobh nó balsamach]
15g soireáitse
15g siúcra donn
Tsp chothrom 5-spíosra
Salann de réir mar is gá
Beetroot ketchup
500g packet vacuum packed beetroot
10g onion powder
20g vinegar [raspberry or balsamic]
15g sriracha
15g brown sugar
Level tsp 5 spice
Salt to taste
Modh
Method
Tosaigh leis an taosrán; .. cuir na comhábhair uile i mbabhla agus measc go dtí go mbeidh sé cosúil le bruscar. // Cuir a mhéad den uisce agus is féidir leat agus measc go maith. // Déan é a fhuineadh le láimh ar feadh nóiméad amháin nó mar sin mar go bhfuil tú ag iarraidh an glútan a ghníomhachtú. // Táimid ag úsáid roinnt den saill leachtach agus níos mó uisce ná mar is gnáth mar nach gá don taosrán a bheith ró-bhriosc .. agus táimid ag iarraidh go mbeadh síneadh maith ag an taosrán tar éis tamall gearr suite sa chuisneoir .. agus le go mbeidh sé sách uiscedhíonach agus é bácáilte. / Cuir an taosrán ag suí sa chuisneoir agus an líonadh á dhéanamh agat.
Start with the pastry dough; add all the pastry ingredients to a bowl and mix to crumb stage, Add as much of the water as you can and work the mixture well. Knead by hand for a minute or so as you want to activate the gluten, We are using some liquid fat and more water than normal as the pastry does not need to be too short, we also want this pastry dough to have some good stretch after a short rest in the fridge and to be pretty watertight when baked. Rest the dough in the fridge while you make the filling.
Shred the shrooms into a bowl. Open the jack, strain off the liquid and shred it up like the mushrooms, discard the seeds and thin slice the hard stalks with a knife, add these to the mix. Heat some oil in a 28cm pan and add the mix. Leave to sear over a high heat without turning. We want to sear the base and evaporate off some of the volume. Make the chicken seasoning mix; combine the onion powder, stock powder, yeast flakes, mushroom powder, chives, sage and water. Add these to the mushrooms once they have cooked a little. Put a lid on leave to steam/absorb for about 30 seconds. Mix the tapioca and water, add these to the pan and cook for about 30 seconds until the mixture is sticky. Remove from the heat. Scoop the mushroom mix out of the hot pan, spread evenly on to a cold plate to cool.
Prepare the pastry; Shape in to an oblong and on a floured surface with a floured pin roll the dough north/south and east/west into a 46x31 cm oblong. Trim the edges and score into 6 pieces [keep the trimmings for patching]. Combine 75ml soy milk with a tsp of mustard and ½ tsp of tapioca flour. The mix will thicken slightly this is your “egg wash”. Brush the outside perimeters of each square with a little of this and place a 1/6th of the mix into each square. Draw the edges in to seal into a square pressing the folds together. Place the pies onto a baking tray. Brush with the mustard wash, sprinkle with cracked pepper and bake for 30 minutes @190 on the middle shelf of a preheated oven.
Make the ketchup, add all ingredients to the blender and puree until velvet smooth. This makes surplus to requirements. The excess can be refrigerated and used for at least a week or two anywhere you would normally use ketchup. Serve the hand pies with a small ramekin of ketchup and a little slaw, kraut or some seasonal greens.

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