Vegan lardons, mushroom and vegan tuna pie

A shortcrust pastry pie filled with vegan lardons, mushrooms, vegan tuna and black olives.


Hola!

Today I bring you a typical pie from the North of Spain (Galicia), but that has made its way onto the rest of Spain. It is a shortcrust pastry pie, and it can be filled many different ways, but I used vegan lardons, mushrooms, vegan tuna and black olives. It is an easy lunch to eat on the go, to take to a picnic or to the beach.

This is something I used to make quite often when I lived in Spain. It’s an easy one if you use ready-rolled shortcrust pastry, which is accidentally vegan. Naïve old-me, I thought this was healthy. Then, I learned how this pastry is made and the amount of margarine/butter that it has. But as long as you don’t make this your staple food, you can treat yourself to this nice pie every now and then.

PLANT POWER, MAKE-UP!

My family’s recipe is with bacon and tuna, so I swapped that for vegan lardons and vegan tuna. I originally used smoked tofu, which you may see in the photos, but lately I've been using vegan lardons, which give more taste and have less moisture. The drier the filling, the fewer chances of getting the feared soggy bottoms.

 

VEGAN LARDONS, MUSHROOMS AND VEGAN TUNA PIE

Serves: 4 people
Prep: 30 minutes
Bake: 30-40 minutes


INGREDIENTS

1 onion, sliced
150g vegan lardons
200g mushrooms, sliced
10-15 pitted black olives
150g vegan tuna
2x 320g ready rolled shortcrust pastry sheet
100g tomato sauce


INSTRUCTIONS

  1. Cook the onion until caramelised and set aside.
  2. Fry the vegan lardons until golden and then add the mushrooms. Cook for about 5 minutes. Add the onion and the vegan tuna and keep cooking until you get a dry mixture to avoid soggy bottoms.
  3. Unroll one of the pastry sheets and prick with a fork to prevent rising. Bake for 10 minutes in a preheated oven at 180°C. In the meantime, unroll and prick the other pastry sheet, then roll in again over the baking paper it comes with and set aside.
  4. Take the one in the oven out, spread the tomato sauce and spread the filling on top. Unroll the pastry lid on top, holes up. Bake until the top is golden, around 20-25 minutes.
You can keep it at ambient for a couple of days.

Bon profit!