Introducing the best homemade gluten-free & vegan Mushroom Stroganoff Pie ever!
When I think of Autumn and Winter comfort food, pies and mash are top of the list. This recipe delivers both: a rich, savoury mushroom stroganoff filling encased in a flaky gluten-free, vegan pastry.
This post was created in collaboration with FREEE, and I used three of their products to make the pastry. The result is a pie that is comforting, “meaty” in texture, and entirely plant-based.
Why you’ll love these Mushroom Stroganoff Pies:
- Deep, satisfying flavour
- Meaty texture from mushrooms
- Comforting and filling
- Perfect gluten-free vegan pastry
- Easy to make and freezer-friendly
There are two essentials to a great pie:
- Tasty filling
- Perfect pastry
This recipe delivers on both counts. The mushroom stroganoff makes an excellent meat-free pie filling: it’s rich, full of umami and carries a satisfying texture that works brilliantly with the pastry.
The gluten-free vegan pastry is surprisingly simple to make, though it can take a little practice to perfect. The dough comes together quickly and can be rolled out thin for a crisp, light crust.
This pastry doesn’t require blind baking, which speeds up the process. Carefully press the rolled pastry into pie tins and trim any excess—take care not to tear it while lining the tins.
Finish by placing the pastry lid on top, sealing the edges, and baking until golden.
IF YOU TRY THESE MUSHROOM STROGANOFF PIES LET ME KNOW!
Leave a comment, rate the recipe and tag me on Instagram @healthylivingjames using #healthylivingjames. I love seeing your recreations!
I usually serve these pies with mashed potato, mushroom gravy and peas for a classic, comforting meal.
Save this recipe on Pinterest or keep a photo to remind yourself to try it again.
Gluten Free Mushroom Stroganoff Pie
Ingredients
Pastry
- 200 g FREEE Gluten Free Plain White Flour
- 25 g FREEE Gluten Free Organic Chickpea Flour (Gram Flour)
- 1 tsp FREEE Xanthan Gum
- ¼ tsp salt
- 50 g Stork block
- 50 g Trex
- 3-4 tbsp water (added slowly)
Stroganoff
- 500 g chestnut mushrooms, roughly sliced
- 1 red onion, diced
- 2 garlic cloves, crushed
- 400ml can coconut milk
- 1 tsp Dijon mustard
- 1 tsp paprika
- ½ lemon juice of
- handful fresh parsley
- 1 tbsp olive or coconut oil
Instructions
Stroganoff
- Prepare the garlic, onion and mushrooms as listed.
- Heat a large shallow pan with oil. Add the garlic, onion and mushrooms with a good pinch of salt and pepper. Cook for about 5 minutes, stirring often, until the mushrooms start to soften.
- Add the coconut milk, Dijon mustard, paprika and lemon juice, then stir to combine.
- Cook on high heat for 10–15 minutes to reduce and thicken the sauce, stirring every few minutes until you reach the desired consistency.
- Stir in freshly chopped parsley and remove from the heat.
Pastry
- While the stroganoff simmers, make the pastry. Sieve the plain white flour and gram flour into a large bowl to remove lumps, then add the xanthan gum and salt and mix.
- Rub in the Stork and Trex with your fingertips until the mixture resembles breadcrumbs.
- Add water a tablespoon at a time until the dough comes together. The dough should be slightly sticky, not dry.
- Roll the dough between two sheets of cling film into a round about 2–3mm thick.
Making the pie
- Carefully line small pie tins with pastry, pressing the base gently and trimming any excess to reuse.
- Spoon a few tablespoons of mushroom stroganoff into each pastry case.
- Top with more pastry, trim the edges and press the base and lid together with a fork to seal.
- Make a small hole in the centre of each lid to allow steam to escape.
- Optional: brush the lids with a little olive oil for a light glaze.
- Bake at 180°C for 30–35 minutes, or until the pastry is golden and cooked through.
Notes
Did you make this recipe? Tag me Today!
Tag @HealthyLivingJames on Instagram and use #HealthyLivingJames!
Want another way to use this pastry? Try my Vegan Quiche recipe.
Follow me for more allergy-free recipe ideas: Instagram @healthylivingjames, Facebook @healthylivingjames, Twitter @healthylivingJW and Pinterest @healthylivingjw.
