Published: · Modified: by James Wythe · This post may contain affiliate links
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Introducing the best homemade gluten free & vegan Mushroom Stroganoff Pie EVER!!
When I think of comfort food during Autumn/Winter I immediately think of Pie and Mash.
I have teamed up with FREEEto create exactly that so you can now make your own pies at home. (This is a sponsored recipe)
Perfect gluten free & vegan pastry filled with a delicious “meaty” mushroom stroganoff, trust me these are not to be missed!
What you’re going to love about these Mushroom Stroganoff Pies:
- Delicious
- “Meaty”
- Comforting
- Perfect Pastry
- Gluten free & Vegan
To help me make the pastry I am using 3 of the FREEEproducts shown below!
There are 2 key things to a great pie…
- Tasty filling
- Perfect pastry
These definitely tick both of those boxes!
The mushroom stroganoff is the perfect meat-free pie filler alternative.
It’s depth of flavour and “meatiness” are what makes it so comforting.
This homemade gluten free & vegan pastry is actually really simple to make,but can take a little practice to perfect.
It’s as simple as mixing the pastry ingredient together and rolling out into a thin base ready for making the gluten free pies!
This pastry doesn’t need to be blind baked (pre-baked) which makes this recipe faster than usual.
Then it is onto placing the gluten free pastry into pie tins ready for filling. This can be a little fiddly so be careful to not tear it.
Finally ready to place the pastry lid on top before baking in the oven.
IF YOU TRY THESE MUSHROOM STROGANOFF PIES LET ME KNOW!
Leave a comment, rate it and don’t forget to tag me on Instagram@healthylivingjamesusing #healthylivingjames . I absolutely love seeing and sharing your recreations!
I personally love my pies with mash, Mushroom Gravy and peas as shown below!
On Pinterest? Why not save this photo below or any of your favourite photos to your boards so you can come back and try it at another time!
Recipe
Gluten Free Mushroom Stroganoff Pie
Delicious homemade gluten free & vegan Mushroom Stroganoff Pies!
5 from 1 vote
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Course: Dinner
Cuisine: British
Prep Time: 15 minutes minutes
Cook Time: 45 minutes minutes
Total Time: 1 hour hour
Servings: 2 Pies
Author: James Wythe
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Ingredients
Pastry
- 200 g FREEE Gluten Free Plain White Flour
- 25 g FREEE Gluten Free Organic Chickpea Flour
- 1 teaspoon FREEE Gluten Free Xanthan Gum
- ¼ teaspoon salt
- 50 g Stork block (available in most supermarkets)
- 50 g Trex (available in most supermarkets)
- 3-4 tablespoon water (added slowly)
Stroganoff
- 500 g chestnut mushrooms roughly sliced
- 1 red onion diced
- 2 garlic cloves crushed
- 400ml can coconut milk
- 1 teaspoon dijon mustard
- 1 teaspoon paprika
- Juice ½ lemon
- handful fresh parsley
- 1 tbsp olive/coconut oil
Instructions
Stroganoff
Start off by making the stroganoff by preparing the garlic, onion and mushrooms as per instructions above
Heat a large shallow pan (this helps to reduce the sauce down faster) with oil adding in the garlic, onion and mushrooms along with a decent pinch of salt and pepper. Cook down for 5 minutes, making sure to stir often
Once the mushrooms are soft add the coconut milk, mustard, paprika and lemon juice and stir well
Cook on a high heat (this helps the sauce to thicken nicely) for 10-15 minutes or until desired consistency. Keep stirring every 5-10 minutes
Finally once cooked, add freshly chopped parsley and stir it into the stroganoff
Pastry
Whilst the stroganoff is simmering prepare the pastry. To a large mixing bowl sieve in both of the FREEE Plain White Flour and Gram Flour to remove any lumps then add in the Xanthan Gum and salt and mix
Now add in the stork and trex and with rub with your fingertips until it looks like breadcrumbs
Add in the water one tablespoon at a time until the mix comes together. It should be a little sticky and not dry!
Roll out between 2 sheets of cling film into a round shape to roughly 2-3mm thick (see picture above)
Making the pie
Carefully place the pastry into a small pie tin, pressing the base in carefully and then cutting round the edges to re-use any spare
Place a few spoonfuls of the mushroom stroganoff inside
Now place more pastry on top, cutting round the edges and then pressing the base and lid together with a fork
With a knife, make small hole in the lid (in the middle) to allow heat to cook evenly inside
Glaze the lid with olive oil (optional)
Place in the oven at 180C for 30-35 minutes
Notes
The Stroganoff mix with make around 4-5 pies worth so you can freeze it for the next time you want a pie filling or have it with brown rice as a separate dinner.
Please note that Nutrition information is a rough estimate
Did you make this recipe? Tag me Today!Tag @HealthyLivingJames on Instagram and use #HealthyLivingJames!
Want another way to use this pastry? Try my
Make sure to follow me on Instagram@healthylivingjamesFacebook@healthylivingjamesTwitter@healthylivingJWor Pinterest@healthylivingjwfor daily allergy free food inspiration.
Reader Interactions
Comments
Samantha saysCan we swap the trex and stork out for butter?
Reply
- Lotte Stormly says
Hi,
Your receipe looks really nice, but what are stork and trex?
Sincerely Lotte from DenmarkReply
- James says
Hey Lotte, it’s a form of fat. You may not have these in Denmark unfortunately.
Reply
- Henrietta says
I made yet another very delicious successful recipe. Thanks James for creating this mushroom pie. My husband and I thoroughly enjoyed it and it was very easy to make. Are used half of the recipe and made one 7inch pie. It was the perfect amount for us to share.Reply
- James says
Thanks Henrietta 🙂
Reply
- Terri says
Hi
Could this be made with soya milk as I can’t take coconut milk ?Reply
- Healthy Living James says
It’s coconut milk from a can which is different to milk in a carton. Soya cream would be a better idea than milk 🙂
Reply
- Nick says
Is the pastry recipe enough for just one pie (assuming a 110mmx33mm pie tin)? You say the stroganoff mix makes 4-5 pies but not how many pies the pastry will make. If I wanted to make 4 pies, would I need to make 4 times the pastry?
Reply
- Healthy Living James says
Hey Nick, it makes 2 small pies like shown in the photos. Sorry I will edit the text to include that I must have missed it out. Enjoy 🙂
Reply
- Xenja says
Hi James I’d like to try to make this but because of the quarantine the ingredients are very limited. I only have vegan butter and self rising flour from dove farm (and yes I also have gram flour)
Do you think this recipe will work without stork, trek and the plain flour? Thanks!!Reply
- Healthy Living James says
Hey Xenja, good question! It’s quite a precise recipe this to make sure it works. By all means give it a try and see how you get on!
Reply
- sandy allen says
Hi James, thank you so much for your quick reply. I have been making a list of other must make recipes.
I did see the mushroom gravy listed but the one in the pie picture looked different. I will check the recipe and suppose just leave out the mushrooms.
All the best and thanks again SandyReply
- sandy allen says
Hi James, thanks for the recipe. I love mushroom stroganoff but never thought of putting it in a pie, It looks great.
What oven temperature did you cook the pies at please ( I haven’t made pastry for many years and never gluten free)? Also any chance of having your gravy recipe? Many thanksReply
- Healthy Living James says
Hey Sandy, sorry I forgot to add the temperature. It’s 180C! I have a mushroom gravy recipe on my blog just use the search function and type “gravy” 🙂 enjoy!
Reply
- nancy says
need u.s. measurements, please
Reply
- Healthy Living James says
Hey Nancy, unfortunately not enough space to write all types of measurements. Best thing to do is convert in google.
Reply
- Nikola Bryce says
When you say small pie tin, can you specify size please.
Reply
- Healthy Living James says
I used 110mmx33mm pie tins 🙂
Reply
