Ingredients

Filling:

  • 1 chopped onion
  • 1 tbsp oil
  • 100g mushrooms
  • 2 tomatoes or tomato puree
  • 1 tin of butter beans
  • 1 tbsp soya sauce
  • ½ tsp mixed herbs

Crust:

  • 6 heaped tbsp self-raising flour
  • 1 heaped tbsp wheat germ
  • 1 heaped tbsp soya flour
  • Pinch of salt
  • 3 tbsp vegetable oil
  • Cold water

      Method

      1. Fry the onion in oil with the herbs.
      2. Add mushrooms and tomatoes or tomato puree.
      3. When heated through, add the beans, soya sauce and seasoning and simmer gently.
      4. Prepare the crust by combining all ingredients together in a bowl, mixing and kneading with fingers of one hand and adding enough cold water to make a firm pastry consistency.
      5. Lightly grease a 20 cm pudding basin and press two thirds of the pastry round the inside. Tip in the filling and form a sealed top with the rest of the pastry, cutting a small hole in the middle of the pastry lid.
      6. Place in a large saucepan in 2 in/5 cm of boiling water and cover with an inverted dish or smaller saucepan lid to prevent the top getting soaked.
      7. Cover the large saucepan with its own lid and steam for 35–40 minutes. (Do not let the water dry up.)

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      Recipe details

      Serves: 2–3

      Prep time: 0 hr

      15 mins

      Cook time: 0 hr

      55 mins

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