The classic Aussie pub snack the meat pie gets a vegan makeover! These "meat" pies are made with umami-packed seitan, corn, and a perfectly flaky pastry crust. Tradition demands these be served with ketchup (lots of it), but do what you want. Hot sauce or salsa work too.
Australian Savory Seitan Pies [Vegan]
For the Perfect Pastry Crust:
- 1 1/2 cup all-purpose flour (mix half whole wheat if desired)
- 1/2 teaspoon sea salt
- 1 tablespoon raw sugar
- 5 tablespoons cold vegan butter
- 1/4 cup vodka (ice cold)
- 1-3 teaspoons cold almond milk
For the Seitan Filling:
- 3 cup finely minced seitan
- 1 white onion, finely minced
- 1 tablespoon vegan Worcestershire sauce
- 1 tablespoon soy sauce
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1/2 teaspoon coarse sea salt
- 1/2 teaspoon white pepper
- 1/2 teaspoon cracked black pepper
- 1 teaspoon smoked paprika
- 1/2 teaspoon liquid smoke
- 1 teaspoon ground sage
- 2 teaspoons Italian herbs
- 2 teaspoons paprika
- 1 cup vegan stock with 1 tablespoon all-purpose flour mixed in
- 1/2 cup sweet corn
- Finely mince the onion and seitan in your food processor and sauté over high heat with a bit of olive oil. Add the remaining spices while it browns. When it's cooked it should resemble ground beef. Turn off the heat and add the stock with flour mixed in. Stir for a few minutes in the hot pan until the flour takes over and the whole mass thickens into a righteous gravy. Allow to cool before filling the shells.
- When you've lined each pan with a circle of dough, add the filling so that it's well mounded in each shell.
- Lay on a top sheet of dough, tucking in the sides with your fingers and lastly slicing a steam vent in the top of each. Spray a bit with canola oil and add a sprinkle of coarse sea salt before baking for about 20 minutes at 400°F, until they're beginning to brown. Served with ketchup, hot sauce, or salsa.